Home Course Lemon Bars with Cookie Crust {Paleo, Vegan Option}

Lemon Bars with Cookie Crust {Paleo, Vegan Option}

by

These delicious Lemon Bars are sponsored by ALDI and all opinions are my own as always.

These tart, sweet, lemon bars have a sugar cookie crust and creamy cashew based lemon layer.  This healthy dessert is totally dairy free, paleo, egg free with a vegan option, and irresistible! 

Once spring hits there is really nothing I crave more than a good lemon dessert!   Lots of fresh sweet + tart flavor is the perfect way to welcome spring.

I’ve made more traditional paleo versions of lemon bars in the past – with a custard filling, but wanted to test out an egg free vegan version this year.

These creamy lemon bars definitely did not disappoint!  The lemon layer itself is no-bake, but the crust is a baked sugar cookie!  Sugar cookie + silky lemony filling = spring dessert heaven!  

These bars are great whenever you feel like baking up an easy, healthy sweet treat.

What You Need To Make Lemon Bars with Cookie Crust

These lemon bars are filled with real food, good for you ingredients, with no refined sugar, grains, or dairy.  Here’s what you’ll need to prepare them:

Crust:

  • Baker’s Corner Almond Flour
  • Fine sea salt 
  • Simply Nature Organic Coconut Oil 
  • Raw honey, or pure maple syrup (for vegan version)
  • Vanilla extract 

Lemon Filling:

  • Raw cashews
  • Coconut cream
  • Raw honey, or pure maple syrup (for vegan version)
  • Lemons
  • Coconut oil
  • Fine sea salt

I love that you can buy so many essentials for paleo baking at ALDI for such affordable prices. 

With paleo friendly baking staples like blanched almond flour, coconut oil, and sweeteners like raw honey, pure maple syrup and coconut sugar, it’s easy to get started with paleo baking.

Whether it’s cookies, breads, or these lemon bars, ALDI provides great options to make paleo baking affordable for you.  

How to Make Lemon Bars with Cookie Crust

Begin by preparing the crust. Stir together all ingredients in a mixing bowl and chill the dough for 30 minutes.

Preheat your oven to 350° F.  Line an 8 x 8” baking pan with parchment paper on the bottom and an inch up the sides. Press the chilled dough into the bottom of the lined baking pan. 

Bake for 10 minutes or until set and just beginning to turn light brown. Remove from the oven and set on a wire rack to cool.  After cooling for about 20 minutes, you can place the pan in the refrigerator to speed up the cooling, if desired.  

For the lemon layer, place all the ingredients in a large high speed blender or food processor (I used a Vitamix blender) and blend until completely smooth – this might take several minutes depending on your blender.  Stop to scrape down the sides periodically if needed.

Once the crust has mostly cooled, pour the cashew mixture over the crust and spread evenly.  Cover and refrigerate for 8 hours or overnight, or freeze for at least 4 hours to set.  

Before serving, use a very sharp knife to cut into squares.  Garnish with additional lemon zest or slices if you like.

Tips for a Super Creamy Lemon Layer

It helps to use a powerful blender to get the lemon cashew layer very creamy.  

If your blender or food processor isn’t high powered, just make sure you soak your cashews in warm or hot water for longer – up to overnight.  This will soften them more to make blending easier.  

You might need to blend, pulse, and scrape down the sides over the course of several minutes to get the mixture nice and creamy.  Be patient – even if it’s not completely silky i will still be super delicious!

How to Store Lemon Bars

These lemon bars need to be stored either in the refrigerator or freezer to keep their shape and texture.

The freezer will make them solid, so you’ll need to thaw them for about an hour in the refrigerator before serving.  

Keep them tightly covered in plastic wrap while stored.  They should last in the refrigerator for about one week and up to a month or longer in the freezer.

I hope you’re ready for the creamiest paleo lemon bars you’ll ever make!  Grab your ingredients and preheat your oven, it’s time to bake – let’s go!

Lemon Bars with Cookie Crust {Paleo, Vegan}

Lemon Bars with Cookie Crust {Paleo, Vegan}

These tart, sweet, lemon bars have a sugar cookie crust and creamy cashew based lemon layer. This healthy dessert is totally dairy free, paleo, vegan, egg free and irresistible!
Author: Michele Rosen
Prep Time: 30 minutes
Cook Time: 10 minutes
Course:

Dessert
Cuisine:

Paleo, Vegan
Keyword:

dessert, lemon, vegan
Servings: 16 bars

Ingredients

Crust:

  • 1 1/2
    cups
    Baker’s Corner Almond Flour
  • 1/4
    tsp
    fine sea salt
  • 1/3
    cup
    Simply Nature Organic Coconut Oil
    melted
  • 1/4
    cup
    raw honey
    or pure maple syrup for vega
  • 1/2
    tsp
    pure vanilla extract

Lemon Layer:

  • 2 3/4
    cups
    raw cashews
    soaked in warm water for at least an hour, and drained
  • 3/4
    cup
    coconut cream
    chilled – (this is the thick part only of a can of coconut milk that’s been separated)
  • 2/3
    cup
    raw honey
    or pure maple syrup for vegan
  • Grated zest of 2 lemons
  • 2/3
    cup
    fresh lemon juice
  • 1/4
    cup
    organic coconut oil
    soft
  • 1/8
    tsp
    fine sea salt

Instructions

Crust:

  1. Begin by preparing the crust. Stir together all ingredients in a mixing bowl. Chill the dough for 30 minutes.
  2. Preheat your oven to 350° F. Line an 8 x 8” baking pan with parchment paper on the bottom and an inch up the sides. Press the chilled dough into the bottom of the lined baking pan.
  3. Bake in the preheated oven for 10-12 minutes or until set and just beginning to turn light brown. Remove from oven and set on a wire rack to cool. After cooling for about 20 minutes, you can place the pan in the refrigerator to speed up the cooling, if desired.

Lemon Layer:

  1. Place all the ingredients for the lemon layer in a large high speed blender or food processor (I used a Vitamix blender). Blend until completely smooth – this might take several minutes depending on your blender. Stop to scrape down the sides periodically if needed.
  2. Once the crust has mostly cooled, pour the lemon cashew mixture over the crust and spread evenly. Cover and refrigerate for 8 hours or overnight, or freeze for at least 4 hours to set.
  3. Before serving, use a very sharp knife to cut into squares. Garnish with additional lemon zest if desired. Enjoy!

Nutrition

Calories: 343kcal
Carbohydrates: 24g
Protein: 7g
Fat: 27g
Saturated Fat: 12g
Sodium: 59mg
Potassium: 226mg
Fiber: 2g
Sugar: 14g
Vitamin C: 4mg
Calcium: 46mg
Iron: 2mg

Want More Paleo + Vegan Dessert Recipes?  Try One of These!

Vanilla Cheesecake with Chocolate Chip Cookie Crust

Triple Chocolate Fudge Brownies

Key Lime Pie Cheesecake

Samoa Cookie Bars

Strawberry Lemon No Bake Cheesecake

Espresso Chocolate Chip Cheesecake

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

You may also like

Leave a Comment