A vegan And gluten free Version of lemon bars that’s shockingly close to the classic? We’ve cracked the code ultimate Spring dessert! Only 8 ingredients needed for these incredibly delicious lemon bars!
These bars have one super lemony, perfectly firm curds resting on an irresistibly buttery shortcrust pastry crust. They’re kind of EPIC. Let’s taste it!
How to make vegan, gluten-free lemon bars
We’ve made lemon bars before, but in a naturally sweetened, creamy filling kind of way. This time it’s different. This NEW version is also vegan and gluten-free, but at the same time CLASSIC enough to fool lemon bar connoisseurs.
It starts with one Shortcrust pastry base in shortcrust pastry style Made with cane sugar and vegan butter, which gives the dough some lightness and fluffiness.
Just two more ingredients (gluten-free flour mixture and salt) and the dough can be pressed into a pan.
Then it’s time for the filling! It has BIG lemon flavor with lots of lemon juice + zest! Cane sugar balances the acidity and maintains the classic flavor, while homemade cashew milk is the dairy-free milk of choice as it is thick and creamy and prevents the bars from developing a rubbery consistency.
There are also corn starch and turmeric egg-free Rescue! Cornstarch solidifies the filling like an egg in a classic quark, while a small pinch of turmeric gives it a certain consistency bright yellow color. The final ingredients for the filling are salt for flavor and vegan butter for creaminess and a slight “give” to prevent gummyness.
After pouring the filling over the crust, the hardest part begins: letting the bars cool completely before cutting into them.
We hope you LOVE these lemon bars! They are:
CLASSIC
Lemony
Buttery
Creamy
Undetectably vegan + gluten-free
& So delicious!
They would be the perfect dessert for Easter, Mother’s Day, a baby shower, or to celebrate the start of spring!
More lemony desserts
If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers friends!
portions 16 (Bars)
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CRUST
- 1/2 Cup soft vegan butter (we like Miyoko’s)
- 1/4 Cup Cane sugar (Make sure it is suitable for vegans.)
- 1 heaped cup MB 1:1 GF blend (1 heaping cup = 1 cup + 2 tablespoons // or sub AP flour if not gluten free // see notes for other GF blends)*
- 1/8 TL sea-salt
QUARK
- 1 ¼ Cup Cane sugar (Make sure it is suitable for vegans.)
- 1 Cup Cashew milk (For store-bought products, we recommend Forager, Elmhurst, Malk, or another thick milk without additives.)
- 2/3 Cup lemon juice
- 1 tablespoon Lemon peel
- 1/3 Cup Cornstarch
- 1/8 TL ground turmeric
- 1 prize sea-salt
- 4 tablespoon vegan butter (we like Miyoko’s)
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Preheat your oven to 176°C (350°F) and line a 20x20cm baking pan with baking paper. Put aside.
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CRUST: In a medium mixing bowl, add the vegan butter and cane sugar. Beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Next add the gluten free flour and salt. Mix on medium-low speed until fully incorporated.
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Pour the dough into the prepared baking pan and spread it evenly over the base. Use clean hands or the bottom of a jar to achieve an even thickness. Bake the base until golden brown, 20-24 minutes.
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Once the crust is removed from the oven, set it aside to cool while you prepare the filling.
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CURD: In a medium saucepan, add cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric and salt. DO NOT add the vegan butter yet.
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Read this step completely before continuing as timing is important to achieve the right curd consistency! Heat the mixture over medium heat, stirring constantly, until the mixture begins to boil (about 4-7 minutes). Remove the quark from the heat and stir in the vegan butter, 1 tablespoon at a time, until it has completely melted and the mixture is glossy. Pour the quark over the slightly cooled crust. Place in the refrigerator to cool completely, at least 3 hours.
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Once the bars are completely set and cool, remove them from the pan by lifting the parchment. Cut into 16 squares (or as many bars as you like!). The curds may cover your knife when cutting. You can run your knife under warm water and wipe it between slices if you want to ensure clean edges. Optionally, place powdered sugar in a fine-mesh sieve or sieve and sprinkle evenly over the lemon bars. Enjoy!
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Store leftovers in the refrigerator in an airtight container for up to 4-5 days.
*Free adaptation of the unique Ina Garten!
*Nutritional information is a rough estimate, calculated excluding optional ingredients.
Portion: 1 Lemon bars Calories: 190 Carbohydrates: 29.5 G Protein: 0.6 G Fat: 8.4 G Saturated fatty acids: 6.1 G Polyunsaturated fat: 0.1 G Monounsaturated fatty acids: 0.4 G Trans fats: 0 G Cholesterol: 0 mg Sodium: 58 mg Potassium: 39 mg Fiber: 0.4 G Sugar: 19.1 G Vitamin A: 0 IU Vitamin C: 4.4 mg Calcium: 3.6 mg Iron: 0.4 mg