I baked these vegan lemon bars for my book club last week. The lemon made the bars bright, and three people asked for the recipe before the meeting ended.
Delicious Vegan Lemon Bars
These lemon bars feature a smooth and tangy filling set atop a crumbly almond and oat crust. The recipe is easy to follow and results in a delightful treat that’s perfect for warm days or as an uplifting dessert any time of year. The entire preparation takes about 1 hour and serves 9 bars.
Ingredients
- 1 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 cup lemon juice (freshly squeezed)
- 1/2 cup coconut cream
- 1/2 cup maple syrup (for filling)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 2 lemons
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, rolled oats, melted coconut oil, maple syrup, and salt. Mix until crumbly.
- Press Crust Into Pan: Press the mixture firmly into the bottom of an 8×8 inch baking dish. Bake for 10-12 minutes until lightly golden. Allow to cool slightly.
- Make the Filling: In a separate bowl, whisk together lemon juice, coconut cream, maple syrup, cornstarch, vanilla extract, and lemon zest until smooth.
- Combine and Bake: Pour the filling over the cooled crust. Bake for an additional 25-30 minutes until the filling is set.
- Cool and Serve: Allow the lemon bars to cool completely in the pan at room temperature, then refrigerate for at least 2 hours before cutting into squares. Dust with powdered sugar if desired, and serve chilled.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 9 bars
- Calories: 180kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 24g
I store the bars in an airtight container in the fridge for up to five days. The filling sets firm, and I let bars come to room temperature before serving.
