Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Plant-Based Lemon Bars (Gluten Free) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 70 reviews

Delight in these zesty, gluten-free Plant-Based Lemon Bars featuring a crisp cassava flour crust and a creamy lemon curd filling made with natural sweeteners and plant-based ingredients. Perfect for a refreshing dessert that’s both vegan and free from gluten.

  • Total Time: 1 hour 40 minutes
  • Yield: 9 servings

Ingredients

Crust

  • 1 1/4 Cups Cassava Flour
  • 5 Tablespoons Maple Syrup
  • 3 Tablespoons Neutral-Tasting Nut Butter (like cashew or almond butter)
  • 2 Teaspoons Vanilla Extract
  • Zest of 1 Lemon
  • Pinch Cinnamon

Filling

  • 3/4 Cup Coconut Milk (from the can)
  • 3/4 Cup Maple Syrup
  • Zest of 1 Lemon
  • 1/2 Cup Fresh Lemon Juice
  • 1/4 Cup Cornstarch
  • Pinch Turmeric (for color)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch brownie pan with parchment paper to prevent sticking and allow easy removal of the lemon bars.
  2. Make the Crust Dough: In a large bowl, combine cassava flour, maple syrup, nut butter, vanilla extract, lemon zest, and cinnamon. Mix until a dough forms. If the dough is too dry, add one tablespoon of water to help bring it together. Knead gently until you have a smooth ball.
  3. Press and Bake the Crust: Press the dough evenly into the prepared baking dish. Use a fork to poke holes in the dough to prevent bubbling. Bake for 40 minutes until the shortbread crust is crisp and golden. Remove and allow to cool for about 10 minutes.
  4. Prepare the Lemon Filling: While the crust is baking (starting when there are about 10 minutes left), whisk together the coconut milk, maple syrup, lemon zest, lemon juice, cornstarch, and turmeric in a saucepan. Heat over medium-low heat, stirring continuously, until the mixture thickens into a smooth, pudding-like paste with no liquid consistency.
  5. Assemble and Final Bake: Spread the thickened lemon curd evenly over the slightly cooled crust. Return the pan to the oven and bake for an additional 15 minutes. Then remove from the oven and let cool at room temperature for 30 minutes.
  6. Chill and Serve: Transfer the pan to the refrigerator for 1 to 2 hours, or preferably overnight, to allow the lemon bars to set completely and the filling to turn opaque. Once set, lift the bars out using the parchment paper and cut into squares. Serve garnished with lemon slices if desired.

Notes

  • Use a neutral nut butter to avoid overpowering the lemon flavor.
  • If dough feels too crumbly, add water gradually, one tablespoon at a time.
  • The pinch of turmeric is purely for color; it won’t impact taste.
  • For a firmer texture, chill the lemon bars overnight before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Plant-Based, Gluten Free
  • Diet: Vegan

Find it online: https://ellarecipe.com/plant-based-lemon-bars-gluten-free-recipe/