No-bake lemon bars are the perfect summertime treat! This frozen, allergy-friendly version is so simple to make and absolutely delicious. They are ultra creamy and full of fresh and tangy lemon flavor.
For the crust
- 2 boxes of BUCKS Natural Cookies: Lemon Cookie Buckwheat Cookies
- 1/4 cup vegan, soy-free butter
For the filling
For the crust:
In a food processor, add the cookies and butter and process until well combined and a sticky mixture is formed. Transfer to an 8 x 8 baking pan lined with parchment paper (bottom and sides). Use the bottom of a flat metal measuring cup to press the mixture down evenly so it spreads into one even layer. Place the pan in the freezer on an even surface.
For the filling:
Open the chilled can of coconut milk and scoop out just the solid white coconut cream that floats on the top. Discard the coconut water or save it for another use.
In a blender, add the lemon juice, coconut cream, brown rice syrup, arrowroot powder, vanilla and turmeric. Blend until well combined. Pour the mixture into the baking pan on top of the cookie crust layer. Place the pan back in the freezer for another 3-4 hours until the lemon bars have hardened.
Remove from freezer and cut into 9 or 16 squares with a knife. If the lemon bars have been left in the freezer for a long time you may need to let them thaw slightly for 5-10 minutes before cutting into them. Enjoy immediately as the filling will melt at room temperature. You can sprinkle with sifted powdered sugar if desired. Note: because the lemon bars are so moist the powdered sugar will get slightly absorbed into the filling. Store leftover lemon bars covered in the freezer to up to one month.