There’s something so refreshing and spring-like about lemons. If you read my recent post on lemon fun facts and health benefits, you’ll know how much I love using lemons!
I also recently shared an Instagram Story where I was pouring the lemon layer of this recipe onto the crust bottom layer and within seconds had a handful of people message me for the recipe! These lemon squares are so tasty I literally don’t know where to begin.
How about we begin with their simplicity? They contain whole simple ingredients, natural lemon flavour, and are naturally sweetened –awesome right? It gets better. They’re also free from top allergens like glute, dairy, soy, and eggs, and are vegan too.
Next, these lemon squares are easy to make, with only 4 basic steps; make the crust, bake the crust, make the lemon layer, store in the fridge to set!
Almost forgot! The recipe is also “flexible”; I’ve made them five or six times, each time with a little more or less of an ingredient depending on what I had kicking around and each time they turned out fab!
The Secret to Making Tasty Gluten Free Vegan Lemon Squares
- Fresh organic lemons
- Premium full fat coconut cream
- A good quality vegan butter
- High grade maple syrup
- Organic gluten free vanilla extract
- Crushed roasted almonds or pecans (optional but highly recommend)
Why I Love This Recipe!
- The soft nutty cookie crust
- The flavourful lemon layer
- The right amount of creaminess
- Pleasing without all the added refined sugar
- Gluten and dairy free
- They keep for 5-7 days in the fridge (great for meal prep)
These lemon squares are winning on so many levels! I love making them year round but there’s something so uplifting about making them in the first few weeks of spring –don’t you agree?
Lemon Squares Recipe
- 2/3 cup gluten free oat flour
- 2/3 cup almond flour
- 3 tbsp tapioca flour
- 1/2 tsp fine Himalayan salt
- 1 stick cold vegan butter (1/2 cup)
Optional for Crust
- 2 tbsp coconut palm sugar adds a bit of sweetness
- ½ cup crushed roasted almonds or pecans adds great texture
- 1 16 oz can organic premium/full fat coconut milk
- 1/3 cup maple syrup 1/2 cup if you like it sweeter
- 1/3 cup organic lemon juice freshly squeezed – approx. 3 large lemons
- 1/4 cup dairy free almond or coconut milk beverage
- 2 tsp organic lemon zest zest from two of the lemons
- 2 tsp organic gluten free vanilla extract
- 1 tsp light olive oil
- 4 tbsp organic corn starch
- 3 tbsp warm water
- Line 8×8 baking pan with parchment paper. Preheat oven to 350F.
- In a medium bowl, combine all crust ingredients. Cut in vegan butter last and then fold in crush nuts if using. The texture should be crumbly but damp. You can use your hands or two forks to “cut” in the vegan butter.
- With a spatula, place the crust batter into the baking pan. Flatten evenly and bake at 350F for 16-20 minutes. It will be ready when edges turn slightly golden, it will also smell like a crispy baked cookie!
- While crust is baking, zest and juice lemons. Whisk lemon zest, juice, full fat coconut milk, maple syrup, and milk beverage in a medium sauce pan. Set heat to medium-high. By this time, crust should be ready to remove from the oven.
- Remove crust from oven, place on cooling rack (still in the baking sheet). Let cool while you make the lemon layer.
- Bring lemon mixture to simmer (5 minutes). Add corn starch to a small bowl or cup and pour in water while stirring quickly with a fork. This will help prevent lumps from forming. Once a liquidy paste forms (will be similar texture to an egg white), pour it into the simmering lemon mix. Whisk well while combining.
- Reduce to medium-low and continue to simmer until lemon mixture begins to thicken (10-12 minutes), then remove from heat. It will look similar to a running pudding and a silky layer should start to form on the whisking without dripping a lot.
- Once removed from heat, whisk in vanilla and olive oil.
- Pour lemon mixture over baked crust. Let cool for 15 minutes and then place in the fridge for minimum 4 hours before cutting 3×3 to form 9 squares and serving.
- Lasts 5 days in the fridge. Do not freeze.
- Do not use an extra virgin olive oil. Light olive oil works better because it’s less fragrant and will keep the lemon layer from smelling like olive oil. If you do not have a light olive oil, skip this ingredient, it’s not a must (it’s there to give it a bit of a silky look).
- Make your own oat flour by blending a cup of gluten free rolled oats in a high speed blender on high for 20-30 seconds.
Hope you enjoy these tasty gluten free and vegan lemon squares as much as I do! Give this recipe a try and let me know your thoughts below in the comment section or on social media.
Helping you put wellness 1st,