A vegan and gluten-free model of lemon bars that’s shockingly near the basic? We‘ve cracked the code on the final spring dessert! Simply 8 components required for these extremely scrumptious lemon bars!
These bars have a tremendous lemony, completely set curd resting on an irresistibly buttery shortbread crust. They’re sort of EPIC. Let’s get zesting!
The right way to Make Vegan Gluten-Free Lemon Bars
We’ve executed lemon bars earlier than, however in a naturally sweetened, creamy filling sort of manner. This time is totally different. This NEW model can be vegan + gluten-free, nevertheless it’s concurrently CLASSIC sufficient to idiot lemon bar connoisseurs.
It begins with a shortbread-style crust made by beating collectively cane sugar and vegan butter, which provides a little bit of carry and fluffiness to the dough.
Simply two extra components (gluten-free flour mix and salt), and the dough is able to press right into a pan.
Then it’s on to the filling! It has BIG lemon taste with a lot of lemon juice + zest! Cane sugar balances the tartness and retains the flavour basic, whereas do-it-yourself cashew milk is the dairy-free milk of selection as a result of it’s thick and creamy, which prevents the bars from growing a rubbery texture.
Cornstarch and turmeric come to the egg-free rescue! Cornstarch solidifies the filling like egg does in a basic curd, whereas a teeny pinch of turmeric lends a vibrant yellow colour. The ultimate filling components are salt for taste and vegan butter so as to add creaminess and a slight “give” that stops gumminess.
After pouring the filling over the crust, the toughest half begins: letting the bars cool absolutely earlier than digging in.
We hope you LOVE these lemon bars! They’re:
CLASSIC
Lemony
Buttery
Creamy
Undetectably vegan + gluten-free
& SO scrumptious!
They might be the right dessert to serve for Easter, Mom’s Day, or child showers or to have a good time the start of spring!
Extra Lemony Desserts
If you happen to do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 16 (Bars)
Forestall your display from going darkish
CRUST
- 1/2 cup softened vegan butter (we like Miyoko’s)
- 1/4 cup cane sugar (guarantee natural for vegan-friendly)
- 1 heaping cup MB 1:1 GF Mix (1 heaping cup = 1 cup + 2 Tbsp // or sub AP flour if not gluten-free // see notes for different GF blends)*
- 1/8 tsp sea salt
CURD
- 1 ¼ cup cane sugar (guarantee natural for vegan-friendly)
- 1 cup cashew milk (for store-bought, we advocate Forager, Elmhurst, Malk, or one other thick, additive-free milk)
- 2/3 cup lemon juice
- 1 Tbsp lemon zest
- 1/3 cup cornstarch
- 1/8 tsp floor turmeric
- 1 pinch sea salt
- 4 Tbsp vegan butter (we like Miyoko’s)
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Preheat your oven to 350 levels F (176 C) and line an 8 x 8-inch baking pan with parchment paper. Put aside.
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CRUST: To a medium mixing bowl, add the vegan butter and cane sugar. Utilizing an electrical mixer, cream collectively on medium pace for about 1 minute till mild and fluffy. Subsequent, add the gluten-free flour and salt. Combine on medium-low pace till absolutely included.
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Flip the dough out into the ready baking pan and unfold it evenly throughout the underside. Use clear arms or the underside of a glass to realize a good thickness. Bake the crust for 20-24 minutes till golden.
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As soon as the crust is out of the oven, set it apart to chill whilst you put together the filling.
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CURD: To a medium saucepan, add the cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt. DO NOT add the vegan butter but.
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Learn this step absolutely earlier than continuing because the timing is essential to get the curd consistency excellent! Warmth the combination over medium warmth, stirring continuously till the combination begins to boil, about 4-7 minutes. Take away the curd from the warmth and whisk within the vegan butter 1 Tbsp at a time till it’s utterly melted and the combination is shiny. Pour the curd over the marginally cooled crust. Place into the fridge to chill utterly for no less than 3 hours.
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As soon as utterly set and chilled, take away the bars from the pan by lifting up the parchment. Lower into 16 squares (or nonetheless many bars you need!). The curd might coat your knife as you chop. You’ll be able to run your knife beneath heat water and wipe it clear between slices if you wish to guarantee clear edges. Optionally, add powdered sugar to a high-quality mesh strainer or sifter and sprinkle evenly excessive of the lemon bars. Take pleasure in!
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Retailer leftovers within the fridge in an hermetic container for as much as 4-5 days.
*Loosely tailored from the one and solely Ina Garten!
*Diet data is a tough estimate calculated with out non-compulsory components.
Serving: 1 lemon bar Energy: 190 Carbohydrates: 29.5 g Protein: 0.6 g Fats: 8.4 g Saturated Fats: 6.1 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.4 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 58 mg Potassium: 39 mg Fiber: 0.4 g Sugar: 19.1 g Vitamin A: 0 IU Vitamin C: 4.4 mg Calcium: 3.6 mg Iron: 0.4 mg
