The Vegan Lemon Bars of Your Gluten-free Dreams

August 21, 2018
vegan lemon bars
vegan lemon bars

For some reason the hot summer months get us in a lemony state of mind here at Phyter HQ. Sure, an ice cold glass of lemonade is refreshing and delicious, but that’s just one way to get our lemon fix. The next place our lemonheads went to was lemon bars, but the recipes we found left our vegan and gluten-free friends out of the fun. Wouldn’t it be great to have a lemon bar with the dreamy smoothness devotees of the classic treat demand, but that’s also vegan and gluten-free so more people could enjoy it? As you can guess, it was Phyter to the rescue.

The solution is our unique spin on the classic lemon bar. By swapping in Phyter bars for the typical bar base, it’s totally gluten-free. This might just inspire you to level-up some of your other favorite baked delicacies using Phyter instead of flour!


The Ultimate Vegan Lemon Bars

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

What you’ll need:

For the base
– 4-5 Sweet Potato + Coconut Phyter bars

For the lemon curd:
– 2/3 cup lemon juice (about 4 to 6 lemons)
– 1/2 cup coconut sugar
– 1/4 cup tapioca starch
– 2 tablespoons lemon zest
– 1/2 teaspoon lemon extract
– 1/4 teaspoon salt
– Pinch turmeric (optional, for color)
– 3/4 cup coconut cream

For topping:
– Fresh berries, if desired

How it’s done:

  1. Preheat the oven to 325°F.
  2. Press 4-5 Phyter bars evenly into the bottom of a 9 x 9” pan, sprayed with your favorite vegan cooking spray or butter substitute. Note: Room temperature bars are easier to spread than ones fresh out of the fridge.
  3. For the lemon curd, place the the lemon juice, coconut sugar, tapioca cornstarch, lemon zest, lemon extract, salt, and turmeric (if using) into a small saucepan. Whisk until uniformly combined. Place the saucepan over medium heat and whisk in the coconut cream. Continue to whisk the mixture constantly as it heats up. The mixture should thicken up quickly once it gets to a simmer. Cook about 1 minute more, continuing to whisk vigorously, then remove the saucepan from the heat.
  4. Pour the lemon mixture over the base, and smooth it out into an even layer. Put the pan in the oven and bake for 35-40 minutes. You should see a few bubbles forming in the curd by this time.
  5. Remove the pan from the oven and transfer it to a cooling rack to cool. The curd will continue to set as it cools. Once it has cooled completely and the curd has set, slice into bars.
  6. Garnish with fresh berries, if desired, and serve!

Makes about 16 bars.