Gluten Free Vegan Lemon Bars with Peanut Butter Ribbon

Total time3 hr 5 min

Prep time25 min

Cook time40 min

Gluten Free Vegan Lemon Bars with Peanut Butter Ribbon

Bright, tangy lemon meets creamy peanut butter in this beautifully layered bar, and every component is built to be genuinely craveable. A short, buttery crust gets baked until golden before it's topped with a silky coconut milk lemon filling — thickened to a clean, custardy set with cornstarch and brightened with fresh zest and juice. That gorgeous marbled swirl on top comes from a simple peanut butter and maple ribbon, drawn through the filling in loose S-curves right before it chills. The whole pan sets up firm and sliceable in the fridge, giving you clean, sharp-edged squares with a crisp base and a smooth, sunny-yellow center. Dust with a little powdered sugar and it's a bakery-worthy treat that fits neatly into a gluten free dessert lineup.

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Ingredients

16 servings

For the crust

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
¼ tsp salt
6 tbsp vegan butter, cold and cut into small cubes
1 tbsp ice water

For the lemon filling

1 can (13.5 oz) full-fat coconut milk
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup organic cane sugar
3 tbsp cornstarch
¼ tsp turmeric
¼ tsp salt

For the peanut butter ribbon

3 tbsp creamy peanut butter
1 tbsp maple syrup
1–2 tsp warm water

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a food processor, combine the flour, powdered sugar, and salt and pulse twice to mix. Add the cold vegan butter cubes and pulse 8–10 times until the mixture resembles coarse, pea-sized crumbs. Add the ice water and pulse 3–4 more times until the dough just begins to clump together when pressed between your fingers — it should hold its shape without being wet or sticky.

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