Baked Lemon Bars with Shortbread Crust

5 from 7 votes

Baked Lemon Bars with Shortbread Crust

Fresh baked lemon bars with a shortbread crust tastes like lemon cheesecake on an almond flour cookie. Dairy free, gluten free and refined sugar free, vegan and no tofu!

Prep Time20

Cook Time2 25

Total Time2 45

Course: Dessert

Cuisine: American

Servings:

Calories: 280kcal

Author: Dee Dine

Equipment

Ingredients

Crust

1 cup almond flour
½ cup rolled oats
¼ cup coconut oil (melted)
2 tablespoon brown sugar
1 teaspoon vanilla extract
1 pinch salt

Lemon filling

⅓ cup lemon juice
½ cup cashews, unsalted (soaked 15 minutes in just boiled water)
½ cup coconut cream (Refrigerate a can of full fat coconut milk and scoop of the solid cream)
1 tablespoon arrowroot or cornstarch
2 tablespoon lemon zest
2 tablespoon sugar
¼ teaspoon salt
pinch ground turmeric for color

US Customary - Metric

Instructions

Prep

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

Make Crust

Blend or use a food processor to combine crust ingredients.
1 cup almond flour, ½ cup rolled oats, ¼ cup coconut oil, 2 tablespoon brown sugar, 1 teaspoon vanilla extract, 1 pinch salt
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.*

Make Filling

In a blender or food processor, add filling ingredients. Process until smooth.
⅓ cup lemon juice, ½ cup coconut cream, 1 tablespoon arrowroot, 2 tablespoon lemon zest, 2 tablespoon sugar, ¼ teaspoon salt, pinch ground turmeric
Pour filling onto crust. Tap on the counter to level the surface.
Bake at 350 F for 20 minutes.
Let the pan cool for 10 minutes at room temp. Then refrigerate (uncovered) for at least 4 hours or overnight to fully firm up before slicing.
Dust with confection sugar, garnish with lemon slices and lemon zest. Cut into 8 slices or bars.

Storage

Store refrigerated in a sealed container. They will last 3 days and then begin to dry out. They do not freeze well.

Notes

*To make no bake bars: Press in the crust, make the filling and pour. Freeze the crust and filling until solid, about 2 hours. Slice and store in the freezer individually wrapped.

Nutrition