Winter can be a dull affair for bakers who pay attention to seasonal fruits and veggies. After all, there’s a point where we’re done with apples, pears and chocolate…Thank God, citrus fruits are in season and will shorten the wait for the first fresh produce of the year. These vegan and gluten-free Lemon Bars are a perfect seasonal bake. A crumbly glutenfree shortcrust pastry with loads of vanilla topped with a lemon cream made from silken tofu. Fresh and organic lemons add the right amount of tanginess.
Since this recipe uses the entire lemon, incl. zest, make sure to buy organic and untreated lemons.
This recipe for vegan Lemon Bars is:
- Plant-based, vegan
- Made with birch sugar
- Free from nuts
These vegan and gluten-free Lemon Bars are a perfect seasonal bake. A crumbly glutenfree shortcrust pastry topped with a lemon cream made from silken tofu. Fresh and organic lemons add the right amount of tanginess.
- 25 g chickpea flour
- 80 g buckwheat flour
- 100 g rice flour
- 1 pinch of salt
- 1 tsp baking powder
- 60 g birch sugar
- 125 g vegan butter, melted
- 2 vanilla pods
- 100 ml oat milk
- 1 organic lemon
- Juice of 1 extra organic lemon (makes 2 lemons in total)
- 120 g birch sugar
- 80 g birch icing sugar
- 3 tbsp kuzu (Japanese starch)
- 300 g silken tofu
- 1 pinch of ground ginger
- 1-2 pinches of ground turmeric for colouring
Preheat the oven to 180 degrees C and grease a brownie tin (approx. L: 30cm / W: 20cm / H: 3.5cm). In a bowl, mix the chickpea flour, buckwheat, rice flour, birch sugar, baking powder and salt together. Add the vegan butter and the scrapped out content of the two vanilla pods. Combine well and add the oat milk last. Pour the batter into the greased tin and bake for about 20 minutes until golden.
While the crust is baking, prepare the lemon cream topping. Wash the organic lemon and cut in half. Remove the seeds and chop into chunks. Put these lemon chunks in a food processor along with the birch sugar and the additional lemon juice. Let the food processor run until the lemon is broken up. A few small bits are okay tough.
Add the kuzu starch, birch icing sugar, silken tofu,turmeric and ground ginger to the food processor and blend until smooth. Keep in the fridge until the crust is baked.
When the crust comes out of the oven, reduce the heat to 150 degrees C. Pour the lemon cream filling over the hot crust and bake for another 20 minutes. When the lemon bars are done, open to oven and let them cool off completely in the oven. Once cool, carefully cut and lift the lemon bars out of the tin. Sift with additional birch icing sugar right before serving, if desired.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.