Sweet & Tangy Vegan Lemon-Raspberry Bars

Sweet & Tangy Vegan Lemon-Raspberry Bars

When life gives you lemons, you make lemon curd! Whip up a mouthwatering batch of lemon bars with raspberry jelly. Each bite melts in your mouth, leaving behind a lingering tantalizing taste. 

I am always up for a challenge, so when a homemade lemon curd recipe popped up on my feed, I had to try it. Once I nailed that, I tested different batches of dessert to create the perfect platter. 

These gorgeous lemon raspberry bites are easy to make and hard to resist.  

What Can You Expect? 

  • Quick and easy recipe  
  • Minimum baking  
  • Refreshing sweet-zesty taste  
  • All vegan & gluten-free ingredients  

Pro-Tips for Making Vegan Lemon Bars with Raspberry Jelly  

These bite-sized munchies are surprisingly easy to whip up. There are lots of steps involved, which might overwhelm a few novice home cooks. It is why I disclose all the tips and hacks I learned while making my test batches and similar recipes.  

Here is what you need to know: 

  • Precision is the key to success. Remember to measure your ingredients beforehand and time everything correctly.  
  • Coconut oil is a healthy substitute for vegetable oil. Melt it in the microwave or on the stove (at approximately 76ºF) and let it cool before using it.  
  • Always sift through dry ingredients (i.e. flour and sugar) this prevents clumps. 
  • It might take more than 8 mins for your lemon curd to form. Don’t take it off the stove until you get a nice thick consistency. Stop stirring when the curd starts sticking to the spoon. 

Substitutes for These Homemade Vegan Lemon Bars with Raspberry Jelly  

  • If you don’t have dietary restrictions, you can use regular milk and flour.  
  • You can substitute coconut oil with avocado oil, almond oil or grapeseed oil. 
  • Use cornstarch if you can’t find agar agar powder. 

I can’t wait for you to try out this recipe. Please leave a comment and rate this dessert below when you try it out.  Also, do share your versions on Instagram. Use the #joyfulhomecooking to brighten up my feed. 



Sweet & Tangy Vegan Lemon-Raspberry Bars

It’s a quick & easy vegan lemon bars with raspberry jellylayered with plant-powered ingredients. The sweet and sour taste is a swoon-worthy twist to this delicious dessert 

  • Category: Desserts, Lemon
  • Cuisine: American
  • Author:
  • Joyce Mrad




  • 2/3 cup gluten-free flour 
  • 1/3 cup almond flour 
  • 1/4 cup melted coconut oil 
  • 2 tbsp maple syrup 
  • Pinch of salt 


  • 2 tbsp lemon juice
  • 3 tbsp corn flour
  • 1 1/2 cups canned full fat coconut milk
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract 


  • 1 cup frozen raspberries
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp agar agar powder (or cornstarch)  



  1. Preheat oven to 180ºC and line a 20cm square pan with baking paper. 
  2. Use a large bowl and mix the almond meal and flour inside. Pour coconut oil and maple syrup. Stir until combined.  
  3. Gently press the mixture onto the bottom of the pan. Make sure that all the sides are even. 
  4. Bake 13-15 mins (or until it turns, light golden). 
  5. Set aside to cool. 


  1. Mix corn flour with lemon juice in a medium-sized pot. Make sure there are no lumps. 
  2. Add the remaining ingredients and stir well. 
  3. Place your curd mixture on medium to high heat.  
  4. Continuously stir the mixture, making sure to scrape the bottom, as that is where the curd will form. 
  5. Once the mixture starts to thicken, reduce the heat. Continue stirring the mixture and let it cook until you get a thick curd-like consistency. Mine takes around 7-8 minutes to reach the right texture.  
  6.  Pour your curd onto the base, making sure to form an even layer. 
  7. Cover it with cling wrap and avoid air bubbles to prevent distortions.  
  8. Pop it in the refrigerator and let it set.  
  9. Refrigerate for 3/12 hours (or until you get a firm layer). 


  1. Chuck raspberries in the blender and add 1-2 tbsp of water. 
  2. Blend until smooth.  
  3. Strain the mixture over a medium pot to remove seeds.  
  4. Add the remaining ingredients into the boil. Let it simmer and boil while you are stirring the pot.  It should take approximately 30 seconds before you take it off the stove. 
  5. Let your jelly mixture cool for 60 seconds. 
  6. Take out your lemon curd and pour this jelly on top. Make sure that it forms a perfectly even layer. Let it cool for a few seconds.  
  7. Refrigerate for at least half an hour (or until the jelly is completely set). 
  8. Gently take your wobbly dessert out of the pan. 
  9. Cut it into squares before transferring them in an airtight container. 
  10. Refrigerate.  
  11. Serve it with fresh berry topping. 


  • I use healthy substitutes to keep my desserts vegan and gluten-free.
  • It takes my curd approximately 8 mins to form, but it could take you longer. You will know when the curd forms when it starts sticking to the back of the spoon. 

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