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Pale lemon bars with smooth lemon-coconut filling and a golden almond crust.
Rachelle Johnson

Creamy Vegan Lemon Bars with Almond Crust

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A creamy lemon layer sits on a lightly golden almond crust in these vegan, gluten-free bars. Fresh juice and zest bring brightness, coconut milk gives a soft richness, and an overnight-friendly chill makes them easy to prepare ahead.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling and chilling 5 hours
Total Time 5 hours 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Almond crust
  • 1 ½ cups fine blanched almond flour
  • ¼ cup certified gluten-free oat flour
  • 3 tablespoons refined coconut oil melted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
Lemon filling
  • 1 cup full-fat canned coconut milk well stirred
  • ½ cup fresh lemon juice strained
  • ½ cup pure maple syrup
  • ¼ cup cornstarch spooned and leveled
  • 1 tablespoon finely grated lemon zest yellow part only
  • ⅛ teaspoon fine salt

Equipment

  • 8-inch square metal pan
  • parchment paper
  • Saucepan
  • whisk
  • fine grater

Method
 

  1. Heat the oven to 350°F. Line an 8-inch square metal pan with parchment across the bottom and up two sides, leaving an overhang.
  2. Mix the almond flour, oat flour, melted coconut oil, 3 tablespoons maple syrup, vanilla, and 1/4 teaspoon salt until evenly moistened. Press firmly into a flat, even layer in the pan. Bake for 16–18 minutes, until the edges are lightly golden.
  3. While the crust bakes, whisk the coconut milk, lemon juice, 1/2 cup maple syrup, cornstarch, zest, and 1/8 teaspoon salt in a saucepan while cold, breaking up every starch lump.
  4. Cook over medium heat, whisking constantly and reaching into the corners, for about 5–7 minutes. When thick bubbles break through the center and the mixture is thick enough to leave whisk tracks, reduce the heat and whisk for 1 minute more. Remove from the heat promptly.
  5. Pour the hot filling over the warm baked crust and smooth it into an even layer. Cool on a rack for about 1 hour, until no longer warm, then refrigerate for at least 4 hours or overnight.
  6. Lift out with the parchment and cut into 16 bars with a sharp knife, wiping the blade between cuts. Serve chilled.

Nutrition

Calories: 171kcalCarbohydrates: 16gProtein: 3gFat: 12gSaturated Fat: 6gSodium: 59mgPotassium: 86mgFiber: 2gSugar: 9gVitamin A: 1IUVitamin C: 4mgCalcium: 42mgIron: 1mg

Notes

Choose canned coconut milk: Use full-fat canned coconut milk, stirred until smooth. Carton coconut beverage is too thin for the same creamy result. The filling will have a gentle coconut note.
Cook the starch completely: The filling needs visible bubbling through the center, not just steam around the edge. Whisk for the final minute, then stop cooking; prolonged boiling in an acidic filling can weaken its set.
Let the bars chill: The filling firms as it cools. Cutting early makes it smear or slump, so allow the full refrigerator time; overnight preparation works well.
Keep the crust even: Press firmly into the corners without making a thick rim. The almond crust is naturally tender, and the oat flour gives it a little extra body.
Clean slices and storage: Cut while cold with a wiped knife. Refrigerate covered for up to 4 days. Freezing can change the starch-set filling’s texture, so refrigeration is the preferred storage method.

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