YAY they’re here! Lemon bars! Creamy lemony filling with a soft buttery base, (but magically no butter is involved). They’re Vegan, gluten-free and 9 ingredients.
If you choose to use turmeric powder to add some yellow colouring to the filling, add just a pinch at a time. It’s easy to add too much and end up with fluorescent looking lemon bars. For those who are wondering, you can’t taste the turmeric ☺️
If you have a sweet tooth (ie. my husband) stick to the 1/3 cup of rice malt syrup in the lemon filling. If not you can use 1/4 cup and the lemon bars will still be plenty sweet.
A presentation tip:
When the pan has come out of the oven after baking the base, I like to add some coconut oil to the inside edges of the pan and stick the baking paper down. Be careful, don’t burn yourself! This makes it easier for when you pour in the lemon filling so the paper doesn’t fold over into the filling and it also creates straighter edges along the lemon bars when set.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).Print
The best lemon bars with a creamy lemon filling on top of a soft buttery base. Vegan, gluten free and 9 ingredients.
- 1 3/4 cup almond meal
- 1/2 cup tapioca flour
- 1/4 cup unrefined coconut oil, melted
- 1/4 cup rice malt syrup (make sure it’s labeled gluten free if needed)
- 1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon
- 1 cup canned full fat coconut milk
- 1/3 cup rice malt syrup
- 2 tbsp cornflour*
- 2 tbsp unrefined coconut oil
- 1/2 tsp vanilla extract
- small pinch turmeric powder (for colour) – optional
- Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.
- Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup and mix until it all comes together.
- Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top.
- Pour the lemon juice into a medium pot. Add cornflour and whisk well to remove any lumps. Whisk in the rest of the ingredients.
- Place the pot on medium heat and bring to a simmer. Stir frequently, making sure to scape the bottom. The mixture is ready when it has thickened and is a curd consistency.
- Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container.
*Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white.