These Paleo, gluten, & egg free lemon bars have a soft but sturdy shortbread-like crust and a soft, creamy, cheesecake-like filling. They’re A-mazing!!!!
Ever since I originally posted my Paleo Lemon Bars I’ve had request after request for an egg free version. I’m happy to announce that after months of recipe testing I finally have a perfected egg free and vegan lemon bar version to share with you!!
When I first set out to make egg free lemon bars I thought it would be super easy because I figured I could just use gelatin to thicken the filling instead of eggs, boy was I wrong! No matter what I did the texture was too gummy and I just couldn’t get that creamy, custard-like texture I was looking for. So I finally had the idea to combine my cheesecake recipe with my lemon bar recipe and it was magic – the perfect lemon bar cheesecake baby!!!
By using cashews to thicken it like I do in my cheesecake recipe instead of gelatin, it made the bars have a soft and creamy cheesecake-like texture, which I totally love!!! They also have a soft but sturdy shortbread-like crust and the perfect combination of sweet and tart, they’re A-mazing!!!!!
I hope you love them as much as we do! If you get the chance to try them please leave me a comment below and let me know how you liked them 🙂
Here is a short recipe video on how to make them:
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Here are the details:
Egg Free & Paleo Lemon Bars + Video
*For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts Brand work well for this. Also, I have successfully used a "gelatin egg" in place of the "flax egg" in the crust.
- 1 1/2 Cup RAW Cashews roasted will change the flavor
- 1/2 Cup Coconut Oil melted (use refined for no coconut taste if desired)
- 1/2 Cup FRESH Lemon Juice about 5 large lemons
- Zest of 2 Lemons about 1 Tbsp
- 1/2 C Honey or Maple Syrup for Vegan
- 1 Cup Coconut Cream*
- 1 Tbsp. Pure Vanilla
- 2 pinches Sea Salt
In a small bowl, combine the ground flax seeds with the warm water and set aside to thicken.
In a large mixing bowl, whisk together the almond flour, coconut flour, and salt. Add the coconut oil and cut it in with 2 forks until well combined. Mix in the honey or maple syrup, flax egg, and vanilla. If mixture is too crumbly to hold together, add cold water if needed one Tbsp at a time (I added 2 Tbsp. of water).
If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place in the fridge until you are ready to use it. It can be kept in the fridge for up to two days. If not, press the dough into the bottom of a greased 8 x 8 inch baking dish and prick with a fork several times. Preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.
Bake the crust for 10-12 minutes or until lightly browned. Set aside and cool completely.
Cover the cashews in hot or boiling water and allow to soak for 1 hour to soften. Drain off water.
Add the cashews along with all remaining filling ingredients to a high speed blender. Blend until smooth.
Pour into cooled crust.
Cover with plastic wrap and place in refrigerator for at least 6 hours, preferably 8, to set up.
Dust the top with powdered sugar, tapioca flour, or arrowroot flour.