Vegan Lemon Bars
When life gives you lemons... make some delicious vegan lemon bars! A tangy coconut cream lemon curd sets over a soft almond-oat base - no eggs, no dairy, and just 15 minutes of hands-on prep before the oven and the fridge do the rest.
Ingredients
For the base:
- 1 cup almond flour blanched
- 1 cup oat flour
- 1 Tbsp psyllium husks
- ¼ cup sugar or coconut sugar
- ⅓ cup coconut oil melted
- 1 tsp vanilla extract
- ¼ tsp salt finely ground
For the lemon cream layer:
- ½ cup sugar
- ¼ cup lemon juice
- 2 cups coconut cream
- ¼ cup coconut oil melted
- 4 Tbsp cornstarch
- 4 Tbsp psyllium husks
- ½ cup coconut shredded
- 1 tsp vanilla extract
For the topping:
- 1 lemon sliced
Instructions
- Preheat the oven to 180°C (350°F) and line a square baking pan with parchment paper.
- Add all the base ingredients to a large mixing bowl and mix until evenly combined.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes, until the top is just lightly browned.
- Remove the base from the oven and lower the oven temperature to 150°C (300°F).
Meanwhile, make the lemon layer:
- Add all the lemon cream ingredients to a blender and blend until smooth.
- Pour the mixture into a saucepan and bring to a boil. Simmer, stirring often, until the sugar dissolves completely and the cream starts to thicken, then turn off the heat.
- Pour the hot lemon cream over the baked base and spread it into an even layer.
- Return the pan to the oven and bake for 30 minutes, or until the edges are lightly browned.
- Let cool for about 1 hour, or chill overnight in the fridge.
- Top with the lemon slices, cut into 9 squares and serve.
Notes
Bake in a standard square 8x8 in / 20x20 cm pan to get 9 bars. Let the bars set completely before slicing - at least 1 hour, or overnight in the fridge for the cleanest cuts. Store covered in the fridge for up to 4 days; serve chilled.