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Matcha Lemon Bars (vegan, gluten free)

Matcha Lemon Bars (vegan, gluten free)


Matcha Lemon Bars (vegan, gluten free)

Servings 16 Servings


  • 9×9 baking sheet
  • parchment paper
  • Matcha Whisk
  • Small pan


Vegan Shortbread Crust

  • 3/4 vegan butter, melted
  • 6 tbsp Cane sugar organic
  • 1 1/2 All-purpose gluten free flour
  • 1/4 Tsp Salt Kosher

Matcha Lemon Curd

  • 1/2 Lemon juice Fresh squeezed
  • 1 lemon, zested
  • 1 Cane sugar organic
  • 1 1/4 full fat coconut milk
  • 6 tbsp Cornstarch
  • 2 Tsp vanilla bean paste or use extract
  • 1 1/2 – 2 tbsp matcha powder Also known as the ceremonial grade
  • 1/4 Powdered Sugar For garnish


  • Pre-heat your oven to 350F. Line a baking dish in parchment paper.
  • Combining butter, sugar, salt, and flour with a spatula in a large bowl until a dough is formed.
  • Press the dough down with your hands or the spatula in the baking dish to make an even crust. Bake for about 18 minutes or until golden brown. Let the cooled pies cool in the oven.
  • Combine the sugar, cornstarch, vanilla, and coconut milk in a pan over medium heat. Continue to whisk the mixture while it cooks for about 3-4 mins. It will begin to thicken considerably (and develop a hair gel texture), and it should be possible to create stiff peaks…

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