Chewy almond crust with a layer of creamy lemon deliciousness make these gluten free vegan lemon bars simply irresistible! The almond flour gives the crust a more sophisticated flavor. The lemon filling is made with full-fat coconut milk, lemon zest and lemon juice. I added a pinch of turmeric to give it a yellow color, which is totally optional.

Ingredients

Almond Crust

• 1 cup Bob's Red Mill almond flour
• 1/4 cup cane sugar or coconut sugar
• 1/4 teaspoon sea salt
• 2 tablespoons melted refined coconut oil
• 2 tablespoons pure maple syrup

Lemon Filling

• 3/4 cup cane sugar
• 3 tablespoons corn starch or tapioca starch
• 2 teaspoons lemon zest
• 1/4 teaspoon sea salt
• 1/8 teaspoon turmeric, for color (optional)
• 1 1/2 cups canned full-fat coconut milk cream
• 1/3 cup fresh lemon juice
• 1 tablespoon refined coconut oil
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375 degrees. Line square 8x8-inch baking pan with parchment paper.
2. To make crust, mix together almond flour, sugar and salt in mixing bowl. Add melted coconut oil and maple syrup. Continue to blend until combined.
3. Press crust into bottom of prepared baking pan. Prick with fork a few times, to keep bubbles from forming while baking.
4. Bake crust for 13-15 minutes. Allow to cool slightly on cooling rack, while you make lemon filling.
5. Whisk together sugar, cornstarch, lemon zest, salt and turmeric in medium saucepan. Stir in coconut milk, lemon juice and coconut oil.
6. Over medium heat, bring filling mixture to a low boil, stirring constantly. Keep at medium-low heat, cooking until bubbly and thick, about 5 minutes.
7. Remove from heat and stir in vanilla. Pour over prepared crust. Carefully place lemon bars in refrigerator to cool completely and become firm, 2-3 hours.
8. When lemon bars are chilled, slice into bars. Serve chilled.