Gluten-Free/Dairy-Free Iced Lemon Bars are the perfect spring/summer dessert to satisfy that sweet tooth craving. Just 6 ingredients plus the juice and zest of some lemons and you’ve got yourself a zesty treat. The lemon bars themselves are not too sweet, they are tangy and creamy. Drizzle the icing on top, to taste.
My iced lemon bars are easy to make using vegan butter and with Lakanto Monkfruit Sweetener to make them sugar-free. I love using it to bake because it matches the sweetness of sugar but without spiking my blood sugar level. You can make these with regular white sugar if that is what you have in your pantry right now, but you’ll have to experiment a bit with the sweetness results. Go for it and try it out!
Bob’s Red Mill 1-to1 Baking Flour Mix is a fantastic gluten-free flour mix that uses the same measurement in a recipe as all-purpose flour. Have another 1-to-1 gluten-free flour you have great results with in your pantry? Use it!
Vegan butter is now easy to find at the grocery store almost everywhere. For those who are living dairy-free but still love to bake or need that buttery goodness with their food, this is a staple item. Vegan butter comes in many forms: tubs, sticks, whipped, soy-free, olive oil-based, coconut-based, and even flavored like with garlic and herbs. I love using Miyokos brand dairy-free products, so I chose their plain, cultured vegan butter product here.
My favorite ingredients/products for this recipe:
- Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour: a gluten free all-purpose flour mix formulated to create baked goods with terrific taste and texture. It can be used for more than baking, like making pasta (wow), thicken sauces and gravies, etc. This is a deal on a pack of 4 bags from Amazon.
- Lakanto Classic Monkfruit Sweetener: It has zero grams of sugar but matches the sweetness of sugar. A mix of monk fruit extract and erythritol with no fiber, no maltodextrin, and no artificial flavoring or sweeteners. This is another 1-to-1 substitute where you can replace Lakanto for the same amount of white sugar in a recipe. This link gets you a 3 pound bag.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Rate this recipe and let me know how much you loved these Gluten-Free/Dairy-Free Iced Lemon Bars in the comments below!
Recipe and how-to YouTube video from my Jana Eats channel below.
Want more? Try out some other Jana Eats desserts:
Gluten-Free/Dairy-Free Lemon Bars
Equipment
- 8"x8" Glass baking dish
- Medium mixing bowl
- Spatula
- whisk
Ingredients
Bar Ingredients
- 4 oz. vegan/plant-based butter like Miyokos
- ¾ cup gluten-free flour mix, like Bob’s Red Mill
- 1 cup Lakanto sweetener
- 2 eggs
- 5 tbsp. lemon juice
- Zest of 1 lemon
- Pinch of salt
Icing Ingredients:
- 1 cup Lakanto Powdered Sugar
- 4 tbsp. fresh lemon juice
- Lemon zest, to taste
Method
- Grease an 8x8 baking dish and line with parchment paper. Preheat oven to 350F.
- In a medium mixing bowl, cream together the vegan butter and Lakanto sweetener.
- Add the GF flour mix, stir until well incorporated.
- Add the eggs, lemon juice & zest. Mix well.
- Evenly distribute into the prepared baking dish. Bake for 25 minutes.
- While the bars are baking, make the lemon icing. Add the lemon juice to the powdered sugar and whisk until smooth. Add lemon zest to taste. Set aside.
- Let the lemon bars cool. Drizzle with icing and enjoy.