Easy Lemon Bars with Shortbread Crust

Fresh easy lemon bars are creamy and tangy on a crunchy shortbread crust. The perfect balance of tangy and sweet and made with wholesome ingredients that are dairy free and gluten free.

These fresh lemon bars with a shortbread crust are easy to make in a loaf pan, and store refrigerated for a few days. The bars work for breakfast, brunch and dessert. The crust tastes like a cookie, and the filling tastes like a creamy lemon cheesecake.

I like to bake them so the crust becomes crunchy, but this recipe can easily be frozen and served as a no bake lemon cheesecake slice instead.

Jump to:

• Ingredients 
• Step by Step Instructions
• How to Store
• Other Creamy Cheesecake Recipes
• 📖 Recipe

Ingredients 

Crust

almond flour. Adds a cookie flavor to the crust.
rolled oats. Quick oats or oat flour also work.
coconut oil. Melt it before measuring by setting the jar in a pot of boiled water.
brown sugar. Or use coconut sugar to keep the bars refined sugar free.
vanilla extract.
salt.

Filling

lemon juice. Use bottled or juice 2 lemons.
cashews. Use unsalted and unroasted if possible.
coconut cream. From a can of whole fat coconut milk.
arrowroot or cornstarch.
lemon zest.
sugar. I used cane sugar but other sweeteners can work.
salt.
ground turmeric. Optional, but adding the smallest pinch can increase the yellow color.

See the recipe card at the bottom for full information on ingredients and quantities.

Step by Step Instructions

For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

Step 1: Preparations. Set jar of coconut oil in a pot of hot water to melt it. Boil water and add cashews to soak 15 minutes, then rinse. Line a loaf pan with parchment paper so end hang over sides. Preheat oven 350 F

Step 2: Make Crust. Blend or use a food processor to combine crust ingredients. Press mixture into the lined pan and flatten with a spatula or bottom of a glass. Bake for 20 minutes or until edges are brown

Step 3: Make Filling. In a blender or food processor, add filling ingredients. Process until smooth. Pour filling onto crust. Tap on the counter to level the surface.

Step 4: Bake at 350 F for 20 minutes.
Let the pan cool for 10 minutes and then refrigerate the cake uncovered for at least 4 hours to solidify before slicing. Dust with confection sugar, garnish with lemon slices and lemon zest. Cut into 8 slices.

How to Store

Store these bars lightly covered in the refrigerator for 3 days. They don’t freeze well, they dry out.

Other Creamy Cheesecake Recipes

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📖 Recipe