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Dairy Free Lemon Bars
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Dairy-Free Lemon Bars

Ingredients

Almond Base

  • 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

  • cup lemon juice
  • zest of ½ lemon
  • 1 cup canned full-fat coconut milk
  • 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

Instructions

  • 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.