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These dairy free lemon bars have the best buttery shortbread crust and creamy lemon curd topping! They’re naturally vegan, gluten-free, and refined sugar-free.
Love those classic lemon bars from childhood? Try this vegan twist that’s surprisingly easy to make with simple ingredients!
Sweet and tart, crispy and creamy, and almost chewy in each bite, these vegan gluten-free lemon bars won’t make you pucker—they’ll make you beam!
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When life gives you lemons, make lemon desserts! Try our lemon blueberry cheesecake and lemon raspberry cupcakes next.
Why You’ll Love This Dairy Free Lemon Bars Recipe
- Since these gluten and dairy free lemon bars are sweetened with erythritol and made with vegan ingredients, they’re a better-for-you version of traditional lemon bars.
- Despite the wholesome makeover, these vegan gluten-free lemon bars will satisfy every sweet tooth with their crisp, buttery shortbread crust that’s perfectly contrasted by the smooth lemon curd on top.
- These dairy free lemon bars are the perfect dessert bars for making ahead. They’re freezer-friendly, so feel free to make a big batch and stock up!
Ingredients And Substitutions
Shortbread crust:
Gluten-free flour – Make sure your gluten-free flour contains xanthan gum for a cohesive dough.
Erythritol – A low-carb alternative to granulated sugar. You can use any granulated sweetener.
Unsalted vegan butter – Helps hold the ingredients together. Softened coconut oil might also work, but it’s hard to beat a buttery shortbread crust.
Lemon filling:
Erythritol – For the perfect balance of tart and sweet. Feel free to use good old white sugar for convenience.
Cornstarch – Our thickener for the lemon mixture. You can also use arrowroot starch.
Turmeric – To give your dairy free lemon bars that social media-worthy, vibrant yellow color.
Lemon juice – Use freshly squeezed lemon juice for the best flavor. You can also add some lemon zest to the rich lemon filling.
Full-fat coconut milk – The egg and butter substitute for the lemon curd filling of our vegan gluten-free lemon bars. You can use other kinds of plant-based milk, like soy milk or oat milk, for the creamy filling.
Powdered sugar – Optional finishing touch. Mint, raspberries, and blueberries will also be gorgeous on these gluten free vegan lemon bars.
If you want to add some warmth to the gluten free dairy free lemon bars, add half a teaspoon of vanilla extract to the filling!
Tips For Making This Recipe
Line Your Pan with Parchment Overhang
You can line the square baking pan with 2 long strips of parchment paper. Make sure they overhang the edges of the pan to make removal (and your life) easier.
Make the Lemon Bars Less Tart
Instead of increasing the amount of sweetener, you can make your dairy free lemon bars sweeter by replacing a third of the lemon juice with orange juice.
Get Clean Cuts
Chill your vegan gluten-free lemon bars for at least an hour in the fridge before cutting them. Pre-score the top, then cut in a single downward motion with a sharp knife. You can also warm your knife by dipping it in hot water and then wiping it dry before use.
Vegan Gluten-Free Lemon Bars Recipe FAQs
Can I use a different flour for vegan lemon bars?
You can make these dairy free lemon bars with almond flour!
Can I use coconut cream instead of coconut milk?
Yup! Coconut cream works just fine for the filling of these dairy-free lemon bars.
Why did the crust rise to the top of my lemon bars?
If the shortbread crust of your vegan gluten-free lemon bars has cracks and gaps, the filling can settle in them and cause the shortbread to rise to the surface.
How long will vegan lemon bars keep?
You can keep these vegan gluten free lemon bars at room temperature for up to 6 hours. For longer storage, transfer the leftover bars to an airtight container and refrigerate for up to 1 week.
Can you freeze lemon bars?
Yes! Freeze the eggless lemon bars for 1 hour, wrap them individually in foil, place them in a freezer-safe bag, and freeze for up 3 months. Thaw before serving.
More Delicious Vegan Dessert Recipes
- Vegan Pumpkin Cheesecake Bars
- Vegan Banana Pudding
- Vegan Strawberry Shortcake
- Vegan No Bake Cookies
- Vegan Peach Cobbler
I found this recipe for Vegan Lemon Drizzle that I HAVE to try!
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Dairy Free Lemon Bars
Ingredients
For the shortbread crust:
- 1 cup gluten-free flour
- 1/4 cup erythritol
- 1/2 cup unsalted vegan butter, melted
For the lemon filling:
- 1 1/2 cup erythritol
- 6 tbsp cornstarch
- Pinch turmeric (optional for color)
- 3/4 cup fresh lemon juice
- 1 1/4 cup full-fat coconut milk
- Powdered sugar (optional for dusting)
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper.
Base:
- In a medium bowl, whisk together the GF flour and erythritol. Add in the melted butter
- Mix together until a dough forms.
- Press the dough into the prepared baking pan firmly and evenly, about 1/4 inch thick. Make sure there are no gaps.
- Pre-bake the shortbread crust for 10 to 15 minutes. Set aside to cool.
Filling:
- Add the erythritol and cornstarch to a medium saucepan.
- Add in the turmeric and lemon juice. Whisk until clump-free.
- Place over medium heat. Mix until the sweetener has dissolved. Slowly pour in the coconut milk, stirring continuously until the mixture is smooth. Then, stir every minute or so until the curd thickens. Remove from the heat. Don’t let it cool completely, or it will be difficult to spread!
Assembly:
- Carefully pour the lemon filling over the cooled pre-baked shortbread.
- Smooth out the filling and bake at 350°F for another 30 minutes.
- Remove the pan from the oven and let it cool at room temperature for about 30 minutes. Then, chill in the fridge for 1 to 2 hours, preferably overnight.
- Lift the chilled lemon bar out of the pan. Dust the top with powdered sugar, then cut into squares. You can also garnish the bars with lemon.
Notes
- You can line the square baking pan with 2 long strips of parchment paper. Make sure they overhang the edges of the pan to make removal (and your life) easier.
- Instead of increasing the amount of sweetener, you can make your dairy free lemon bars sweeter by replacing a third of the lemon juice with orange juice.
- Chill your vegan gluten-free lemon bars for at least an hour in the fridge before cutting them. Pre-score the top, then cut in a single downward motion with a sharp knife. You can also warm your knife by dipping it in hot water and then wiping it dry before use.
Nutrition
PIN FOR LATER!
These lemon bars came out so good. Love this recipe!
Yay! Glad to hear that. Thanks for stopping by!
The recipe calls for “1½ Erythritol”.
1½ What? 1½ teaspoons? 1½ tablespoons? 1½ cups? 1½ pints? 1½ quarts?
1½ what?