Vegan Gluten-Free Lemon Bars

1. Preheat the oven to 350°F/180°C and line an 8x8-inch baking pan with parchment paper to fit snugly along the bottom with flaps up the sides.

2. Pulse the oats in a high-speed blender until they reach a flour-like consistency and add them to a small mixing bowl along with the almond flour, sea salt, agave, and melted coconut oil, then mix to combine.

3. Transfer the crust mixture to the baking pan and flatten it with a spatula to create an even, solid base, then bake in the oven until golden, about 8 to 10 minutes, remove and set aside, keeping the oven on.

4. In a medium saucepan, whisk together the lemon juice, sugar, and tapioca flour, add 1 1/4 cups of the thick white portion of canned coconut milk along with a pinch of turmeric and sea salt, bring to medium heat, and cook, stirring often, until smooth and thickened to a custard consistency and gelatinous texture, about 10 minutes.

5. Transfer the lemon filling to the baked crust in the pan and smooth it evenly with a spatula, then bake until the edges are slightly browned, about 15 minutes, let cool for 30 minutes, and then refrigerate for at least 2 hours, preferably overnight.

6. Once chilled, lift the dessert out of the pan using the parchment paper flaps, dust with powdered sugar, and cut into 16 squares.

Notes

1. These lemon bars are gluten-free, sweet, and tart, made with a crispy cookie crust and tangy lemon meringue filling.

2. Lemons are often used to enhance the flavor of other foods and contain limonoids that may help fight cancers of the mouth, skin, lung, breast, stomach, and colon.

3. Lemons and limes can provide protection against inflammatory arthritis.

4. This recipe is sourced from @twospoons.ca.