Irresistible Gluten-Free Vegan Lemon Cream Pie Bars: A Tangy, Creamy, & Top-8-Free Dessert Sensation

Prepare to be enchanted by these incredible Gluten-Free Vegan Lemon Cream Pie Bars, a dessert that truly has it all! Imagine a vibrant, tangy, and lusciously thick lemon filling nestled within a perfectly crisp shortbread crust. Crowned with a dreamy, creamy whipped topping, these bars offer a symphony of textures and flavors that will delight your palate. Designed for ease, they cut beautifully into squares, making them the ultimate shareable treat for any gathering or special occasion. Beyond their irresistible taste, these bars are a triumph of inclusive baking, meticulously crafted to be free of the top allergens. That’s right – this recipe is completely free from gluten, wheat, dairy, egg, soy, peanuts, and tree nuts, making it a truly top-8-free indulgence that everyone can enjoy without worry.

There’s something inherently uplifting about the bright, zesty flavor of lemons that instantly transports me to the sunny days of spring and summer. Perhaps it’s their cheerful, vibrant yellow hue, or maybe it’s that invigorating, wake-you-up taste that cuts through any richness with delightful precision. Whatever the reason, lemon holds a special, unparalleled place in my culinary heart. It’s a flavor profile that embodies freshness and joy, making it a perennial favorite for desserts that truly shine.

During my pregnancy, my cravings took a delightful, yet challenging, turn towards anything and everything lemon. I found myself constantly dreaming of a classic lemon pie, but with a practical twist. I wanted something more convenient to share, a dessert that could easily be served at a potluck or packed for a picnic without the fuss of individual slices. Given my fondness for bar desserts – their portability and simple elegance – I realized the perfect solution was to combine my lemon pie fantasy with the ease of a bar. Thus, the vision for these amazing Lemon Cream Pie Bars began to take shape.

Crafting the Perfect Allergy-Friendly Lemon Bar: Challenges and Triumphs

Creating a truly delicious and inclusive dessert often involves a journey of trial and error, especially when navigating common food allergies. For these Lemon Cream Pie Bars, I started with my tried-and-true shortbread crust recipe, which is already a favorite for its crisp texture and simple preparation, perfectly suited for a gluten-free and vegan base. The real puzzle, however, was figuring out that notoriously tricky lemon filling. Traditional lemon pies often rely heavily on egg yolks to achieve their signature thick and creamy consistency. But with eggs being a strict no-go for an allergy-friendly recipe, I knew I had to get creative and improvise a workaround that delivered on taste and texture without compromise.

The Lemon Filling Dilemma: A Lesson in Reading Labels (and Risk-Taking!)

My initial thought was to simplify the filling process. I hoped to avoid making it entirely from scratch, which led me to Jell-O’s Bake & Serve Lemon Pudding. Having previously cracked the code on how to make their puddings successfully with rice milk for other flavors, I confidently assumed the lemon version would follow suit, offering an easy, egg-free shortcut. I happily purchased two boxes, envisioning a smooth sailing path to my lemon bar dreams.

Full of optimism, I returned home, ready to whip up my creation. However, as I meticulously reviewed the directions on the lemon pudding box, a wave of dismay washed over me: it still explicitly called for eggs! What?! This was entirely unexpected and baffling for a “bake & serve” product that wasn’t instant. My heart sank; I was right back where I started, facing the same dilemma I had hoped to bypass. This experience was a stark reminder that even when you think you know a product, you should always double-check the labels, as formulations can vary drastically between flavors or product lines.

Despite the initial disappointment, I decided to embrace the spirit of experimentation. I wasn’t about to make a special trip back to the store just to return two boxes of pudding. Instead, I decided to risk it and forge ahead. I adapted the recipe, adding sugar and carefully halving the amount of rice milk, and then simply prayed for a miracle. And guess what? It worked! Against all odds, the pudding thickened beautifully, creating a wonderfully tangy and creamy lemon filling that surpassed my expectations. It was truly another delightful allergy-friendly baking miracle, proving that sometimes, a little improvisation and faith in the kitchen can lead to the most delicious discoveries.

The Dreamy Whipped Topping: Achieving Dairy-Free Perfection

With the lemon filling successfully conquered, my next concern shifted to the whipped cream cheese topping. For those unfamiliar with dairy-free cream cheese, it often presents a unique challenge: it tends to be a bit runnier and doesn’t always hold its shape as reliably as traditional cream cheese. This difference in consistency can make achieving a thick, stable whipped topping a bit of an art. However, through careful adjustment and a touch of ingenuity, I found the perfect balance. By using slightly less dairy-free cream cheese than one might instinctively reach for, and increasing the amount of powdered sugar, I was able to create the exquisite, thick, and perfectly creamy topping I had envisioned. The result was pure bliss – SO YUM! It beautifully complemented the zesty lemon, adding a layer of rich, smooth sweetness.

The Joy of Allergy-Friendly Baking: Lessons Learned and Delicious Rewards

This entire baking adventure reinforced a couple of invaluable lessons. Firstly, never underestimate the determination of a pregnant lady with a craving – she will find a way, even if it means venturing into uncharted culinary territory! Secondly, and perhaps more broadly applicable, experimenting in the kitchen is always worth the effort. While there are inevitably some “fails” along the way, these culinary explorations also lead to countless delicious surprises and unexpected triumphs. It’s in these moments of creative problem-solving that some of the most cherished recipes are born.

These Gluten-Free Vegan Lemon Cream Pie Bars are more than just a dessert; they are a celebration of flavor, texture, and inclusivity. Their bright, refreshing taste makes them absolutely fabulous for any spring or summer occasion, whether it’s a Mother’s Day brunch, a casual backyard barbecue, or a festive potluck. They’re a guaranteed crowd-pleaser, perfect for impressing guests or simply treating yourself and your loved ones to something truly special.

I genuinely hope you cherish these Gluten-Free Vegan Lemon Cream Pie Bars as much as I have. Honestly, I haven’t been this excited about a dessert in quite some time, and I truly believe it’s not just the pregnancy hormones speaking! The combination of the crisp crust, the tangy lemon filling, and the creamy topping creates a dessert experience that is both sophisticated and comforting, a true testament to the possibilities of allergy-friendly baking.

Note: None of the products mentioned or linked in this recipe are sponsored. I’ve included links to them simply to assist you in easily reviewing their labels or for convenient online ordering, especially if these specific items aren’t readily available in a store near you. All provided links are Amazon affiliate links, which means I may earn a small commission if you make a purchase through them, at no extra cost to you.

Explore More Allergy-Friendly Pie Creations!

If you’ve fallen in love with these lemon bars, you’ll be thrilled to discover my extensive collection of other allergy-friendly pie recipes! Whether you’re craving light, fruity pies perfect for summer gatherings, or hearty, comforting options for the holiday season like Thanksgiving, I have a fantastic array of choices waiting for you. Each recipe is crafted with care to accommodate common allergies without sacrificing flavor or texture. I’m confident you’ll find new favorites among these delightful options:

Allergy Friendly Triple Chocolate Pie
Allergy Friendly Pumpkin Mousse
Allergy Friendly No Bake Strawberry Jello Pie
Allergy Friendly Frozen Raspberry Pie
Allergy Friendly Vegan Cherry Cobbler
Allergy Friendly Strawberry Chocolate Galette
Allergy Friendly Pumpkin Crumble Pie
Allergy Friendly Peach Pie
Allergy Friendly Black Bottom Oatmeal Pie
Allergy Friendly Peppermint Pie

And for those embracing a low-carb lifestyle, don’t miss out on these fantastic Keto Lemon Bars from CookingLSL – another delightful way to enjoy that lemon tang!

Gluten-free Vegan Lemon Cream Pie Bars (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)

Yield:
12 squares

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Tangy, thick lemon filling is surrounded by a crisp shortbread crust and a creamy, whipped topping. Easy to cut into squares and serve for any occasion, this zesty yet sweet dessert is free of the top allergens. This gluten-free vegan lemon cream pie bar does not contain: gluten, wheat, dairy, egg, soy, peanut or tree nuts; and is top-8-free.

Ingredients

SHORTBREAD CRUST:
1 and 1/2 cups gluten-free flour
1/4 cup powdered sugar
10 Tablespoons of dairy-free, soy-free vegetable shortening
3/4 teaspoon xanthan gum
pinch of salt
LEMON FILLING:
2 (2.9 oz.) boxes Cook & Serve Lemon Jell-0 pudding
3 cups rice milk (vanilla or plain will work)
1 cup sugar
CREAM CHEESE WHIPPED TOPPING:
6 oz. dairy-free cream cheese (I used Tofutti, but I imagine Daiya or Violife would work too)
1 cup powdered sugar
1 (8 oz.) tub Coco Whip (you could make your own

Instructions

Preheat oven to 350 degrees F. Grease a square 9×9 pan.
In a stand mixer, put all of the dry ingredients for the shortbread crust and mix for one minute on slow to incorporate them all. Add the shortening and blend until the dough has come together. Using wet or greased hands, press the dough into the pan. Bake for 15 minutes, or until the edges have barely started to brown (if you overcook, the crust will be too hard). Take out the crust and allow it to cool completely.
While the crust cools, make the lemon filling. In a medium sauce pan over medium heat, put the two boxes of dry jello pudding mix, the cup of sugar and the rice milk. (ignore the box directions!) Warm until it’s boiling and thickened, stirring constantly. Take it off the heat and allow it to cool. It will thicken slightly while it cools. If it thickens too much, which has happened to me, add more rice milk–one Tablespoon at a time until your desired consistency is reached.
While the crust and filling continue to cool, make the topping. (Both can be hurried by putting them in the fridge.)
In a stand mixer with the whisk attachment, blend the dairy-free cream cheese and powdered sugar until they are mixed. With a spatula, fold in the coconut whipped cream. Be sure to scrape the sides and bottom of the bowl. Keep the topping in the fridge until you are ready to assemble.
Once everything is cooled, spread the lemon filling on top of the crust. Then, spread the whipped topping on top of the lemon layer. Chill for at least 1 hour, to overnight (covered) for the best set up before serving.
Keep chilled when you’re not eating it.

Idea Adapted from: Deliciously Sprinkled Shortbread adapted from: Cybele Pascal’s cookbook

Don’t Forget to Pin This Recipe for Later!

Make sure you save this incredible Gluten-Free Vegan Lemon Cream Pie Bar recipe so you can easily find it whenever a craving strikes! Pin it now, and while you’re there, be sure to explore my other allergy-friendly Pinterest boards for even more delicious and safe recipe inspiration. You’ll find a treasure trove of ideas to make your kitchen adventures easier and more enjoyable.

Craving More Lemon? Explore These Zesty Recipes!

If you’re a fellow lemon enthusiast, your culinary adventure doesn’t have to end with these bars! I have a host of other delightful lemon-infused recipes that are also designed to be allergy-friendly and utterly delicious. From savory dishes to more sweet treats, these recipes harness the bright, invigorating flavor of lemon in unique and satisfying ways. Give these a try for a burst of sunshine in your cooking:

The Best Lemon Grilled Chicken (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan option available)

Lemon Bread with Lemon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Basil, Lemon & Avocado Creamy Pasta (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)