A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.

The crust of this raspberry lemon curd bar has been a labor of love. I first made this crust in my vegan lemon coconut bars. I found that by using coconut oil and then freezing the crust: you could achieve a very crunchy, hard crust. Sweet, tart, tantalizing, crunchy – this dessert is for you!

Raspberry Lemon Curd Bars (GF) (Dairy Free)

Ingredients

Units Scale

For the crust:

1 cup gluten free oats
1 cups whole almonds
1/2 tsp salt
1/8 cup coconut sugar
1/2 cup coconut oil, melted.
1/4 cup agave syrup

For the filling:

1 tsp vanilla
2 tbsp corn starch
4 eggs
2 lemons, juiced
1–3/4 cup sugar

Topping:

1 pint raspberries
1 cup powdered sugar (sifted)

Instructions

Line a 9×9 baking pan with parchment paper. Preheat oven to 350.
In a food processor: process oats, almonds, sugar, salt – as finely as possible (see picture).
Using a spatula, in a mixing bowl, fold in agave and coconut oil. Pour in to baking pan. Using a spoon press evenly. Bake for 25 minutes or until golden brown.
Meanwhile, in a bowl: whisk together all filling ingredients: eggs, vanilla, corn starch, lemon juice, sugar.
Once crust is golden brown, carefully pour filling mixture on top. Return to oven. Bake for about 20 minutes or until filling is solidified.
Meanwhile, in a blender: blender raspberries thoroughly. Transfer to a fine mesh sieve and using a spatula: push raspberry liquid in to a small bowl. Mix 1/4 cup powdered sugar in to raspberry liquid.
Once filling + crust come out of the oven pour raspberry mixture on top of filling. Using a knife, evenly distribute. Transfer to refrigerator for 1 hour.
Sift powdered sugar on top. Cut and serve.