Plant-Based Lemon Bars (Gluten Free)

Name: Plant-Based Lemon Bars (Gluten Free)
Prep time: 15 min
Cook time: 55 min
Total time: 100 min
Ingredients: 1 1/4 Cups Cassava Flour; 5 Tablespoons Maple Syrup; 3 Tablespoons Neutral-Tasting Nut Butter (like cashew or almond butter); 2 Teaspoons Vanilla Extract; Zest of 1 Lemon; Pinch Cinnamon; 3/4 Cup Coconut Milk (from the can); 3/4 Cup Maple Syrup; Zest of 1 Lemon; 1/2 Cup Fresh Lemon Juice; 1/4 Cup Cornstarch; Pinch Turmeric (for color)

Jump to Recipe Print Recipe

Plant-Based Lemon Bars are a bright and light vegan dessert, bursting with lemon flavor. The vegan version of classic lemon bars with a plant-based lemon curd and a gluten-free shortbread crust.

Plant-Based Lemon Bars on parchment cut into squares.

I have to say, I've never really been a fan of lemon desserts. I am not a tart person, so the thought of featuring lemon never appealed to me.

But these plant-based lemon bars may have me converted.

They definitely taste lemony. But they rely a lot on lemon zest for a rich lemon flavor. So there's a bit of a tartness that's not too overwhelming.

I mean, this is a dessert after all. It's got to be sweet too.

A Plant-Based Lemon Bar with a slice of lemon on top.

Why this recipe works

Lemon bars usually have a base of shortbread and some sort of lemon curd on top.

So, to make these bars completely plant-based (and also gluten-free!) there are a few tweaks to a traditional recipe.

Vegan Lemon Curd

The distinguishing feature of a curd is that thick, almost jello-like texture. Usually a curd uses egg yolks and butter.

So, to create a vegan version, we're going to use some cornstarch, which gels up when heated, to create a curd-like texture.

The trick is using the right amount of cornstarch, so the curd is thick but not too thick.

Curds (especially the lemon variety) are also loaded with sugar.

While some sugar is necessary, maple syrup is a better-for-you alternative to white sugar that's usually poured into curds.

Vegan Gluten-Free Shortbread

Shortbread is named for the ratio of sugar and butter in the dough. More butter leads to more "shortness".

Since this recipe is completely plant-based, we won't be using vegan butter. But I've found that a clever combination of cassava flour, maple syrup, and cashew butter can emulate a shortbread.

This plant-based shortbread doesn't have as much fat as a traditional shortbread, but the cassava flour is truly the trick to getting a shortbread-like taste and texture.

Cassava flour naturally has that melt-in-your-mouth texture.

A tall stack of Plant-Based Lemon Bars (Gluten Free)

Why I love these Plant-Based Lemon Bars

Dietary needs - these bars are vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
Soft curd and crisp shortbread - making a healthier version of traditional lemon bars is not tricky! It just takes a few changes to make a vegan-friendly version
Easy to make - no equipment necessary!
Prep ahead of time - these bars do have some refrigeration time, which makes them the perfect recipe to make the day before. They can sit in the fridge overnight to set
Sweet and lemony - not too sweet, not too tart. These bars have a beautiful balance of rich lemon flavor without being too overwhelming

A stack of Plant-Based Lemon Bars on a sheet of parchment.

Ingredient Notes & Substitutions

Shortbread Crust

Cassava Flour: cassava is a root vegetable. When in flour form it creates that beautiful melt-in-your-mouth texture that you want in a shortbread. You can find cassava flour in the baking aisle. If you can't find cassava, you can use almond flour instead - see the FAQ section.
Maple Syrup: maple syrup is the ideal liquid sweetener for the shortbread. It's the least refined/processed option while still adding sweetness and giving the correct texture
Nut Butter: instead of oil, use a neutral-tasting nut butter like cashew butter or almond butter
Vanilla Extract
Lemon Zest: adding some lemon zest to the shortbread solidifies the lemon flavor throughout the bars.
Cinnamon

Lemon Curd Filling

Coconut Milk: for the richest dessert, I recommend using canned coconut milk. Coconut milk is thicker and solidifies when cold, so it's ideal for this curd. If you are allergic to coconut, you can use a regular non-dairy milk. You may need to add another tablespoon of cornstarch to help the curd thicken. (And don't worry - you can't taste the coconut in the curd.)
Maple Syrup: again, maple syrup is the best sweetener for this curd to keep the bars plant-based.
Lemon Zest & Juice: a combination of lemon juice and zest gives a rich lemon flavor, without being overly tart
Cornstarch: the key ingredient to thicken the curd. This is essential to getting your curd to set
Pinch Turmeric: A pinch of turmeric creates a nice yellow color for the bars. Don't worry, you can't taste it!

How to make Plant-Based Lemon Bars

Step 1. Preheat oven to 350°F. Line an 8x8" brownie pan with parchment paper.

Step 2. Make the crust. In a large bowl mix together the cassava flour, maple syrup, water, vanilla, lemon zest and cinnamon. When a dough starts to form, use your hands to knead the mixture into one ball of dough. If your dough is a bit dry, add a tablespoon of water to help shape the dough.

Plant-Based Lemon Bars Step 2 - make the crust.

Step 3. Press dough into the baking dish. Use a fork to poke a few holes into the crust. Bake for 40 minutes, until the shortbread is crisp. Let cool 10 minutes.

Plant-Based Lemon Bars Step 3 - bake the crust.

Step 4. While the shortbread is baking, prepare the filling. In a saucepan, whisk the filling ingredients together. Heat over medium-low heat until the mixture thickens into a paste. (It should no longer seem like a liquid.)

Plant-Based Lemon Bars Step 4 - make the curd.

Step 5. Spread the curd mixture onto the slightly cooled crust. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set. (The curd will turn opaque.)

Plant-Based Lemon Bars Step 5 - bake the curd and let cool.

Step 6. Lift the bars out of the pan and cut into squares. Serve with a lemon slice, if desired, and enjoy!

Plant-Based Lemon Bars Step 6 - slice and serve.

FAQ & Expert Tips

Almond flour shortbread

If you can't find cassava flour or would prefer to make an almond flour shortbread, here's what you need:
- 1 ¼ Cups Almond Flour
- ¼ Cup Maple Syrup
- ½ Teaspoon Baking Powder

Follow the directions to mix the shortbread. Then bake for 20-25 minutes, until the shortbread is golden brown.

Get the best lemon flavor

Zest your lemons over the bowl. This ensures you get the oils from the lemon peel going directly into the dish.

How do I know when my curd is ready?

You'll know your curd is ready when the mixture begins to thicken. As you're stirring, you'll notice that the mixture holds together. You will be able to run your whisk/spatula through the mixture and see the bottom of the pan briefly before it melts back together.

Your curd should not feel like a liquid. It should feel more like a paste or a jelly. Spreadable and thick.

My curd isn't thickening. What's wrong?

If your curd won't thicken, turn up the heat and give it a few more minutes of stirring to ensure you gave the cornstarch proper time to thicken.

Once you've done that, if the curd still won't thicken. Try adding another tablespoon of cornstarch. The mixture should thicken right up. Avoid adding more than an extra tablespoon, or else your curd will become too thick.

Storing Plant-Based Lemon Bars

Store these lemon bars in the fridge. They will last for up to a week.

I don't recommend freezing the bars, since this will affect the texture of the curd.

Plant-Based Lemon Bars stacked and surrounded by lemons.

Recipe Prayer

Thank you God for unique flavors. We praise you for the variety of tastes you created in this world. Help us to enjoy the tart sweet flavor of these bars. Amen.

More Lemon Recipes

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

📖 Recipe