Last updated on July 1st, 2021 at 10:08 pm
I love chocolate desserts, but lemon comes in a close second. If you’re eating dairy-free, gluten-free, or are vegan, it can be difficult to find a good lemon dessert, but you’re in luck. These dairy-free lemon bars are also gluten-free.
This delicious dairy-free lemon dessert is made with natual sweeteners and real lemon for the perfect combination of tartness and sweet. We’re using almond flour, and there are no eggs in this recipe–so vegans and those of you eating gluten-free are covered–although everyone will love these tasty lemon squares.
They’re the perfect addition to any dessert tray, or take them to a potluck, serve them at a baby or bridal shower, or make a batch of these gluten-free, dairy-free lemon bars to snack on at home.
Dairy-Free Lemon Bars
To make the base of the bars, combine the almond flour and tapioca flour in a large bowl.
Add the coconut oil and brown rice syrup to the dry ingredients, and mix.
Press the mixture onto the bottom of a pan, and bake until it is just lightly browned.
To make the lemon filling/topping, mix lemon juice with tapioca flour, and whisk well to remove any lumps.
Whisk in the rest of the lemon curd filling ingredients.
Put this mixture into a pot on medium to high heat. Stir continuously until you get a curd consistency.
Remove the lemon filling mixture from the heat, and pour onto the base.
Refrigerate the lemon dessert for three hours or until set.
Cut your dairy-free, gluten-free lemon bars into 16 squares. These can be refrigerated up to seven days.
Dairy-Free Lemon Bars
- 2 cups almond flour/meal
- ½ cup tapioca flour or corn flour
- ¼ cup coconut oil
- ½ tsp baking powder
- ¼ cup maple syrup
Lemon Curd Filling
- ⅓ cup lemon juice
- zest of ½ lemon
- 1 cup canned full-fat coconut milk
- ⅓ cup brown rice syrup
- 2 tbsp corn flour
- 2 tbsp coconut oil
- ½ tsp vanilla extract
- pinch of turmeric it’s just for the color, optional
Preheat oven to 360°F, and line a 8 x 8 inch square pan with parchment paper. Set aside.
Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup, and mix until it all comes together.
Press the mixture onto the bottom of the pan, and bake until it is just lightly browned on top.
In a bowl, mix lemon juice with tapioca flour. Whisk well to remove any lumps. Whisk in the rest of the lemon curd filling ingredients. Put this mixture into a pot on medium to high heat. Stir continuously until you get a curd consistency.
Remove from heat, and pour onto the base. Refrigerate for three hours or until set. Cut into 16 squares. Refrigerate up to seven days.
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