The Best Vegan Gluten Free Lemon Bars Minimalist Baker

These bars have a super lemony, perfectly set curd resting on an irresistibly buttery shortbread crust. They’re kind of EPIC. Let’s get zesting!

How to Make Vegan Gluten-Free Lemon Bars

We’ve done lemon bars before, but in a naturally sweetened, creamy filling kind of way. This time is different. This NEW version is also vegan + gluten-free, but it’s simultaneously CLASSIC enough to fool lemon bar connoisseurs. It begins with a shortbread-style crust made by beating together cane sugar and vegan butter, which adds a bit of lift and fluffiness to the dough. Just two more ingredients (gluten-free flour blend and salt), and the dough is ready to press into a pan. Then it’s on to the filling! It has BIG lemon flavor with lots of lemon juice + zest! Cane sugar balances the tartness and keeps the flavor classic, while homemade cashew milk is the dairy-free milk of choice because it’s thick and creamy, which prevents the bars from developing a rubbery texture. Cornstarch and turmeric come to the egg-free rescue! Cornstarch solidifies the filling like egg does in a classic curd, while a teeny pinch of turmeric lends a vibrant yellow color. The final filling ingredients are salt for flavor and vegan butter to add creaminess and a slight “give” that prevents gumminess. After pouring the filling over the crust, the hardest part begins: letting the bars cool fully before digging in. We hope you LOVE these lemon bars! They’re:CLASSICLemonyButteryCreamyUndetectably vegan + gluten-free& SO delicious! They would be the perfect dessert to serve for Easter, Mother’s Day, or baby showers or to celebrate the beginning of spring!