Try these drool-worthy vegan lemon bars with a crisp cookie crumb base layered with a thick and smooth lemon filling. Great for parties, potlucks, desserts, and treats! Naturally plant-based, vegan, oil-free, and gluten-free!
Make the Almond Cookie Base. In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini). Press into the bottom of a lined 9x9 baking pan.**** Bake for 10-12 minutes, or until golden. Set aside to cool.
Meanwhile, make the Lemon Filling. Combine the sugar and cornstarch in a saucepan over medium heat. Whisk in the lemon juice, non-dairy milk, lemon zest, and turmeric. Stir occasionally until the mixture thickens, about 6-7 minutes. Reduce the heat to low.
Whisk in the agar agar powder and stir constantly until thick and velvety smooth and yellow. Remove from heat. Pour the hot lemon curd into the base.
Allow to cool to room temperature for at least 1 hour, then transfer to the refrigerator and chill for at least 6 hours, or overnight, before slicing and serving.
If desired, dust with powdered sugar and garnish with fresh berries just before serving. The powdered sugar “melts” quickly so serve immediately upon dusting.
Notes
* You can make your own almond meal by pulsing almonds in a food processor. Just be sure to not-over process or you’ll end up with almond butter.
** I like using 1 Tbsp cashew butter or almond butter; though you can also use vegan butter or tahini.
*** Agar agar powder does a nice job firming up the lemon bar filling. If you don’t have agar, add 1 more tablespoon cornstarch.
**** You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your bars will be much thinner.