Go Back
+ servings
vegan gluten free lemon bars stacked on a white plate
Print Recipe
5 from 5 votes

Gluten Free Lemon Bars with Coconut Custard

With a sweet, tart coconut milk lemon curd filling, and almond flour crust, these Gluten Free Lemon Bars are the perfect dessert for picnics, bake sales, and more! Naturally sweetened, these bars are vegan friendly.
Prep Time20 mins
Cook Time15 mins
Set in the refrigerator3 hrs
Total Time3 hrs 35 mins
Course: Baking, Dessert
Cuisine: American, Vegan
Servings: 16 bars
Calories: 200kcal
Author: Anjali Shah


Almond Flour Crust

  • 2 cups almond flour
  • ½ cup tapioca flour
  • ¼ cup coconut oil
  • ½ tsp baking powder
  • ¼ cup maple syrup

Lemon Curd Filling

  • cup lemon juice
  • 2 tbsp lemon zest
  • 1 cup full fat coconut milk
  • cup rice malt syrup
  • 2 tbsp corn starch
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract
  • 1 pinch turmeric for color


  • Preheat oven to 360°F and line an 8x8 square pan with parchment paper. Set aside.
  • Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil and rice malt syrup and mix until it all comes together.
  • Press the mixture onto the bottom of the pan with your hands and bake until it is just lightly browned on top.
  • In medium pot, mix lemon juice with tapioca flour and whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency.
  • Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate up to 7 days.




Top Tips for Making Gluten-Free Lemon Bars
  • Use a glass baking pan for best flavor and results.
  • Firmly press the almond flour crust into the pan. Make sure it is packed tightly. If the crust mixture is too dry, add a touch more maple syrup.
  • Use freshly squeezed lemon juice! It has a more distinct flavor. Fresh is always better, plus you need the zest from the lemons! Note: Each lemon has about 2 tablespoons of lemon juice and 1 tablespoon of lemon zest. 
  • Whisk the custard continuously to avoid clumps. Be patient, and continue to whisk until a custard like consistency forms.
  • When measuring your flour, use the spoon and level method for accuracy (spoon the flour into your measuring cup, then level it with the back of a knife).
  • Turmeric is just for color and can be omitted if needed.
  • If you don't have canned full fat coconut milk, you can try using a non-dairy milk instead. The custard just may not have as thick of a consistency with other milks.
  • Make sure the bars are completely cool before dusting them with powdered sugar to prevent condensation from forming on top.


Calories: 200kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 24mg | Fiber: 2g | Sugar: 7.5g