Vegan Lemon Bar Recipe
This simple, tangy & sweet vegan lemon bar recipe is full of flavor and loosely based on the Starbucks lemon bar recipe.
Equipment
- saucepan
- food processor
- lemon zest
- large mixing bowl
Ingredients
Crust Ingredients
- 2 cups gluten-free all-purpose flour 240 g - you can also use regular all-purpose flour
- 1 cup vegan butter 230 g
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Lemon Filling Ingredients
- 1 cups coconut cream Refrigerate a can of coconut milk overnight. Then when you open the can, scoop out just the solid part that has formed on the top and measure out one cup of this.
- ½ cup soaked cashews 70 g - Soak the cashews overnight in water to soften them. If you forget, you can also soak them in boiling hot water for 1-2 hours.
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ½ cup maple syrup
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup cornstarch
- pinch of salt
- pinch of turmeric optional, for color
Instructions
- Start by preparing the crust. Combine all of the crust ingredients in a large bowl and mix them well.
- Line a square baking pan with parchment paper and grease it with coconut oil.
- Transfer the crust ingredients to the baking pan. Use a spoon or the flat bottom of a cup to press down on the crust to create a level bottom.
- Bake the crust for 15-20 minutes at 350*F, until the edges of the crust are golden brown. Remove from the oven and allow it to cool at room temperature.
- Take a fork and use it to poke holes all around the crust. Don't poke all the way to the bottom of the crust, just about halfway. This will help the crust and filling hold together better.
- While the crust is cooling, prepare the lemon filling.
- To a blender, combine the coconut cream, cashews, lemon juice and zest, maple, sugar, vanilla, cornstarch, salt, and turmeric. Blend until super smooth and creamy.
- Transfer the lemon filling to a saucepan over medium heat. Stir continuously and cook for 4-6 minutes, until the mixture starts to significantly thicken and darken in color.
- Once the lemon filling has thickened, pour it on top of the crust and level the top using a spatula.
- Refrigerate the lemon bars overnight, or for at least 4-6 hours, until the filling hardens fully.
- Once they are ready, slice the bars, dust some powdered sugar on top, and enjoy!
Video
Nutrition
Calories: 297kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 167mgPotassium: 134mgFiber: 2gSugar: 19gVitamin A: 540IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!