Gluten Free Vegan Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

These bright, tangy bars start with a buttery, press-in crust that bakes up golden and crisp along the edges, giving way to a silky, sunshine-yellow filling made from fresh lemon juice, zest, and rich full-fat coconut milk. A touch of turmeric deepens the color to that classic lemon-bar glow, while cornstarch thickens everything into a clean, sliceable set without a single egg in sight. Straining the hot filling before it hits the crust is the trick to that ultra-smooth, glassy finish you want in a proper lemon bar. After a chill in the fridge, they slice into neat squares with sharp, defined edges — a little sweet, a little sour, and finished with a dusting of powdered sugar if you like. This one’s a solid pick for a gluten free dessert table, no flavor or texture compromise in sight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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 filling

¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup granulated sugar
1 can (13.5 oz) full-fat coconut milk
¼ cup cornstarch
¼ tsp ground turmeric

For serving

2 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 mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold vegan butter cubes and work them into the flour mixture with your fingertips until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!