This is a new modern spin on the classic custard baked on top of a shortbread cookie version. These lemon bars are way less sweet, less caloric, and less fatty than the original version but by no means do they lack in flavor! Check out how to make these little lemony gems that are perfect for a hot summer day!

No-Bake Lemon Bars [Vegan, Gluten-Free]

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Cooking Time



For the Crust:

  • 1 cup oats (gluten-free if necessary)
  • 1 cup almonds, toasted
  • Pinch of salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon agave
  • 5 tablespoons coconut oil or vegan butter, melted

For the Lemon Filling:

  • 1/2 cup sugar
  • 1/3 cup water
  • 1/2 teaspoon agar
  • 1 1/4 cups soy milk
  • 1/8 teaspoon turmeric, for color
  • 2/3 cup lemon juice, freshly squeezed
  • 3 tablespoons arrowroot
  • 2 teaspoons of lemon zest
  • 1 teaspoon pure lemon extract


To Make the Crust:

  1. Combine all the ingredients for the crust in a food processor then press firmly into the bottom of a parchment paper lined 8 X 8-inch pan.

To Make the Filling:

  1. Combine the arrowroot and the milk and whisk smooth.
  2. Whisk the agar with the water in a medium saucepot, bring to a boil, reduce to a simmer, and cook for 2 minutes stirring constantly.
  3. Add the sugar, turmeric, lemon juice, and lemon zest. Whisk smooth.
  4. Next add the milk/arrowroot mixture and bring back to a boil.
  5. Once it starts to bubble lightly, remove from the heat.
  6. Pour into the frozen crust gently and then refrigerate to set.
  7. Once it has set to firm, cut into bars and serve with a sprinkle of powdered sugar and optional raspberries.


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