Creamy, tangy lemon bars are the perfect summertime frozen treat. They are infused with bright lemon throughout and have the perfect melt-in-your-mouth texture that make it difficult to stop at just one! I call them my little squares of sunshine!
I have been wanting to make a vegan, allergy-friendly lemon bar for some time now. I’m proud to say that this version is both of those things plus so much more! This version is much healthier than a typical lemon bar recipe. Plus, it is no-bake and couldn’t be easier or quicker to make! This is one of those recipes where you might just end up impressing yourself.
The crust is made from buckwheat cookies and vegan butter. Just blend together in a food processor and press into your pan. That’s it! Crust is done!