Zesty Lemon Bars with silky homemade lemon curd layered upon a simple almond flour crust, making these both vegan and paleo! These are hands down one of my favorite bars of the summer. These bars are buttery, bright, perfectly lemony, and have the right amount of sweetness. The combination of the crunchy shortbread burst with the deliciously creamy tangy filling makes for a truly decadent treat!
Vegan Lemon Bars
Shortbread Crust:
- 1 1/2 cups almond flour
- 1/4 cup melted coconut oil
- 1/4 tsp salt
Preheat oven to 350 degrees Fahrenheit and line a 8x8 dish with parchment paper. Pulse all ingredients in a food processor until combined. Firmly press the dough into the dish and poke the bottom with a fork. Bake for 16-18 minutes, or until lightly browned. Set aside to cool.
Lemon Curd Filling:
- 3/4 cup lemon juice
- 1 cup granulated sweetener (I used monk fruit)
- 1 cup coconut cream
- 6 tbsp cassava flour
- 1 tbsp lemon zest
- 1/4 tsp turmeric, for color
While the crust is cooking, make the filling. In a medium saucepan, add the lemon juice, lemon zest, sweetener, coconut cream, cassava flour, and turmeric. Whisk well to dissolve the cassava flour. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. Spread the filling over the crust evenly and bake for 15 minutes. Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into squares. Enjoy!
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