Lemon dessert lovers will love these zesty Lemon Crumb Bars with shortbread crust. Eat these creamy lemon bars daily or on special occasions.
INGREDIENT
Crust and Topping:– 1 ¼ cups gluten-free all-purpose flour*– 1 cup gluten-free rolled oats– 6 Tbsp coconut oil melted**– 1/3 cup pure maple syrup***– Pinch sea saltCreamy Lemon Filling:– 1 cup full-fat canned coconut milk– 1 Tbsp lemon zest– 1/2 cup lemon juice– 5 Tbsp pure maple syrup***– 3 Tbsp gluten-free all-purpose flour****
Preheat oven to 350°F and line an 8" x 8" baking pan with parchment.
Step 1
INSTRUCTIONS
Wet and dry crust and crumb topping ingredients should be mixed well in a large bowl. Batter should be thick like cookie dough. It may crumble, so add 1–2 tablespoons melted coconut oil.
Step 2
Keep ⅔ cup of the mixture for crumb topping later. Evenly press the remaining crust mixture into the parchment-lined pan. This is easiest with hands.
Step 3
Bake the crust for 15 minutes until the edges are lightly golden brown. While crust bakes, make lemon filling.
Step 4
Mix lemon filling ingredients in a small saucepan over medium-high heat. Keep whisking until smooth and creamy. Time: 1–3 minutes.
Step 5
Pour the lemon filling evenly over the crust after removing it from the oven. Crumble reserved crumb mixture over lemon filling.
Step 6
Bake lemon bars for 15–20 minutes until filling sets and crumble is slightly crispy. When room temperature, slice and serve bars.
Step 7
Cover the baking dish with plastic wrap or foil and refrigerate after cooling for best results. If you have time, make these bars ahead of time—they taste better chilled.