VEGAN LEMON BARS
The lemon in my books is a dessert and this recipe is one to keep. They have a creamy lemon top layer with my favorite almond biscuit base, a combination that doesn't disappoint!
Vegan lemon bar with lemon cream filling on a soft buttery base! They are gluten-free, 9 ingredients and are fast and easy to make.
Besides being vegan, they are:
SOME NOTES TO YOU:
If you choose to use turmeric powder to add yellow coloring to the contents, add just a pinch. It's easy to add too much and end up with a glowing lemon stick. For those who are wondering, you can't feel turmeric ☺️
If you have sweet teeth (eg my husband) stick to 1/3 cup of malt rice syrup in lemon juice. If not, you can use 1/4 cup and the lemon stick will still be sweet.
PRESENTATION TIPS!
When the pan comes out of the oven after baking the bottom, I want to add coconut oil to the inside edge of the pan and stick the baking paper down. Be careful, don't burn yourself! This makes it easier when you pour the contents of the lemon so that the paper doesn't fold into the filling and also makes the edges straighter along the lemon stem when set.
INGREDIENTS
ALMOND BASE:
LEMON CURD FILL:
INSTRUCTIONS
ALMOND BASE:
LEMON CURD FILL:
Vegan lemon bar with lemon cream filling on a soft buttery base! They are gluten-free, 9 ingredients and are fast and easy to make.
Besides being vegan, they are:
- sugar-free
- 9 ingredients
- fast and easy to make
SOME NOTES TO YOU:
If you choose to use turmeric powder to add yellow coloring to the contents, add just a pinch. It's easy to add too much and end up with a glowing lemon stick. For those who are wondering, you can't feel turmeric ☺️
If you have sweet teeth (eg my husband) stick to 1/3 cup of malt rice syrup in lemon juice. If not, you can use 1/4 cup and the lemon stick will still be sweet.
PRESENTATION TIPS!
When the pan comes out of the oven after baking the bottom, I want to add coconut oil to the inside edge of the pan and stick the baking paper down. Be careful, don't burn yourself! This makes it easier when you pour the contents of the lemon so that the paper doesn't fold into the filling and also makes the edges straighter along the lemon stem when set.
INGREDIENTS
ALMOND BASE:
- 1 3/4 cup of almonds
- 1/2 cup tapioca flour
- 1/4 cup of raw coconut oil, melted
- 1/4 cup of rice malt syrup (make sure the label is gluten-free if needed)
LEMON CURD FILL:
- 1/3 cup of lemon juice (about 1 1/2 lemon) + 1/2 lemon peel
- 1 cup of coconut milk full of fat
- 1/3 cup of rice malt syrup
- 2 tablespoons of cornflour *
- 2 tablespoons of crude coconut oil
- 1/2 teaspoon vanilla extract
- small pinch turmeric powder (for color) - optional
INSTRUCTIONS
ALMOND BASE:
- Preheat the oven to 180 ° C (356 ° F) and coat the 20cm square baking sheet with baking paper. Put aside.
- Add almond flour and tapioca flour to a large bowl, and stir until smooth. Add coconut oil and malt rice syrup and stir until everything is combined.
- Press the mixture to the bottom of the pan and bake for 13 to 15 minutes or until just browned on top.
LEMON CURD FILL:
- Pour lemon juice into a medium saucepan. Add cornflour and stir well to remove lumps. Shake the remaining ingredients and place the pan on medium to high heat.
- Stir regularly. The curd will begin to form first at the bottom, when you see this happening, give it a shaker to make sure it stays smooth (keep beating now and then). When it starts to thicken, reduce the heat to low. Still stirring regularly, continue cooking until the consistency of the curd is thick.
- Release the fire and pour it on the base. Chill for 3 hours or until set. Cut into 16 boxes. Refrigerate in an airtight container.
This recipe is inspired by amylecreations
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