If you get the chance to dive into the recipes on my blog chances are you will find many lemon recipes. I love lemon…it is tasty in everything -from savory to sweet. I am surprised I haven’t gotten the chance to veganize one of my favorite lemon recipes -lemon bars.
Toss in some fresh, seasonal blueberries, dust with powdered sugar, and you will be in heaven. These bars will melt in your mouth and you would never believe the “buttery” shortbread crust is gluten-free. You won’t miss any eggs or butter in this recipe. I got you covered.
Thanks to corn starch and coconut cream the lemon filling binds perfectly. A soft, gelatinous texture paired with a soft, buttery shortbread crust.
The crust consists of ONLY almond flour, oat flour, coconut oil, lemon zest, and sugar. Easy, simple, and requires minimal ingredients.
This recipe is…
- Oh so delicious!
Blueberry Lemon Bars
Toss in some fresh, seasonal blueberries, dust with powdered sugar, and you will be in heaven. These bars will melt in your mouth and you would never believe the "buttery" shortbread crust is gluten-free.
- 1 cup almond flour
- ¾ cup oat flour
- 1 tbsp sugar
- ½ cup coconut oil slightly softened
- ½ tsp lemon zest
- ¾ cup lemon juice 4-5 lemons
- 1 ½ tsp lemon zest
- 1 cup sugar
- ¼ cup corn starch
- ½ cup coconut cream
- 1 tsp vanilla extract
- ¾ cup fresh blueberries
Preheat the oven to 350 degrees. Line a 8×8 baking dish with parchment paper.
In a large mixing bowl, combine the almond and oat flour, and sugar. Mix in the softened coconut oil until the mixture clumps together. Press down in an even layer onto the baking dish. Bake for 15 min.
While crust is baking, prepare the filling. In a medium saucepan, combine all the ingredients (except blueberries) and whisk until combined. Bring to a low simmer over medium heat. Simmer until thickened then bring to a boil for 30 sec (no longer than 1 min). Immediately transfer to a strainer and strain into a bowl (press down with a spatula to get as much filling through). Fold in the bluberries.
Pour over filling onto the baked crust. Bake for an additional 15 min. until filling has set. Cool to room temperature for 20-25 min. Refridgerate for at least 2 hours before slicing. Serve with a dust of powered sugar.