A vegan and gluten-free version of lemon bars that’s shockingly near the classic? We‘ve cracked the code on the spring dessert! Just 8 ingredients required for these incredibly delicious lemon bars!
These bars have a super lemonyperfectly set curd resting on an irresistibly buttery shortbread crust. They’re sort of EPIC. Let’s get zesting!
We’ve done lemon bars before, but in a naturally sweetened, creamy filling sort of way. This time is different. This NEW version can also be vegan + gluten-free, but it surely’s concurrently CLASSIC enough to idiot lemon bar connoisseurs.
It begins with a shortbread-style crust made by beating together cane sugar and vegan butter, which adds a little bit of lift and fluffiness to the dough.
Just two more ingredients (gluten-free flour mix and salt), and the dough is able to press right into a pan.
Then it’s on to the filling! It has BIG lemon flavor with a lot of lemon juice + zest! Cane sugar balances the tartness and keeps the flavour classic, while homemade cashew milk is the dairy-free milk of selection since it’s thick and creamy, which prevents the bars from developing a rubbery texture.
Cornstarch and turmeric come to the egg-free rescue! Cornstarch solidifies the filling like egg does in a classic curd, while a teeny pinch of turmeric lends a vibrant yellow color. The final filling ingredients are salt for flavor and vegan butter so as to add creaminess and a slight “give” that forestalls gumminess.
After pouring the filling over the crust, the toughest part begins: letting the bars cool fully before digging in.
We hope you LOVE these lemon bars! They’re:
CLASSIC
Lemony
Buttery
Creamy
Undetectably vegan + gluten-free
& SO delicious!
They can be the right dessert to serve for Easter, Mother’s Day, or baby showers or to have a good time the start of spring!
If you are attempting this recipe, tell us! Leave a comment, rate it, and don’t forget to tag a photograph @minimalistbaker on Instagram. Cheers, friends!
Servings 16 (Bars)
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Turn the dough out into the prepared baking pan and spread it evenly across the underside. Use clean hands or the underside of a glass to realize an excellent thickness. Bake the crust for 20-24 minutes until golden.
Once the crust is out of the oven, set it aside to chill when you prepare the filling.
CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter yet.
Read this step fully before proceeding because the timing is significant to get the curd consistency good! Heat the mixture over medium heat, stirring always until the mixture begins to boil, about 4-7 minutes. Remove the curd from the warmth and whisk within the vegan butter 1 Tbsp at a time until it is totally melted and the mixture is glossy. Pour the curd over the marginally cooled crust. Place into the refrigerator to chill completely for at the least 3 hours.
Once completely set and chilled, remove the bars from the pan by lifting up the parchment. Cut into 16 squares (or nonetheless many bars you wish!). The curd may coat your knife as you narrow. You can run your knife under warm water and wipe it clean between slices if you need to ensure clean edges. Optionally, add powdered sugar to a superb mesh strainer or sifter and sprinkle evenly excessive of the lemon bars. Enjoy!
Store leftovers within the refrigerator in an airtight container for as much as 4-5 days.
Serving: 1 lemon bar Calories: 190 Carbohydrates: 29.5 g Protein: 0.6 g Fat: 8.4 g Saturated Fat: 6.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.4 g Trans Fat: 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
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