Vegan Lemon Bars

Gluten Free!
Adapted from

1 3/4 cup almond meal
1/2 cup tapioca flour
1/4 cup unrefined coconut oil, melted
1/4 cup cane sugar
1 flax egg
To make a flax egg mix 1 TBSP ground flax with 3 TBS water.
Lemon Filling:
1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon
1 cup canned full fat coconut milk
1/3 cup rice malt syrup
2 tbsp corn starch
2 tbsp unrefined coconut oil
1/2 tsp vanilla extract
small pinch turmeric powder (for color) – optional


  1. Preheat oven to 180°C (356°F) and line a 20cm square pan with baking paper. Set aside.

  2. Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and mix until it all comes together.

  3. Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top.

Lemon Filling:

  1. Pour the lemon juice into a medium pot. Add cornflour and whisk well to remove any lumps. Whisk in the rest of the ingredients.

  2. Place the pot on medium heat and bring to a simmer. Stir frequently, making sure to scape the bottom. The mixture is ready when it has thickened and is a curd consistency.

  3. Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container.