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Gluten-Free Lemon Matcha Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 104 reviews
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 14 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free Lemon Matcha Bars are bright, fresh, and irresistibly delicious. Featuring a crisp vegan shortbread crust topped with a vibrant lemon matcha curd, they’re perfect for a refreshing treat that combines tangy citrus flavors with the earthy notes of ceremonial grade matcha. Easy to make and naturally gluten-free, they set beautifully in the fridge and make a stunning dessert or snack.

Ingredients

Scale

Vegan Shortbread Crust

  • 3/4 cup vegan butter, melted
  • 6 tbsp organic cane sugar
  • 1 1/2 cups gluten free all-purpose flour
  • 1/4 tsp kosher salt

Matcha Lemon Curd

  • 1/2 cup freshly squeezed lemon juice
  • 1 lemon, zested
  • 1 cup organic cane sugar
  • 1 1/4 cup full fat coconut milk
  • 6 tbsp cornstarch
  • 2 tsp vanilla bean paste or extract
  • 1 1/2 – 2 tbsp ceremonial grade matcha powder

Garnish

  • 1/4 cup powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and line a baking dish with parchment paper to prevent sticking and for easy removal of the bars.
  2. Make the Crust: In a mixing bowl, combine the melted vegan butter, organic cane sugar, gluten-free flour, and kosher salt. Mix using a spatula until a cohesive dough forms.
  3. Press and Bake Crust: Transfer the dough into the lined baking dish and press down evenly using your hands or a spatula to form the crust base. Bake for 18 minutes or until the edges turn golden brown. Remove from oven and allow to cool completely.
  4. Cook Lemon Curd: In a saucepan over medium heat, combine lemon juice, lemon zest, sugar, coconut milk, cornstarch, and vanilla. Whisk continuously for 3-4 minutes until the mixture thickens significantly, reaching a gel-like consistency allowing stiff peaks when whisked.
  5. Prepare Matcha Mixture: Sift the matcha powder into a small bowl. Add 1/4 cup of hot (not boiling) water and whisk using a bamboo matcha whisk or electric frother until smooth and relatively thick.
  6. Combine Matcha with Lemon Curd: Add the prepared matcha mixture into the saucepan and whisk thoroughly until the mixture is smooth and well incorporated.
  7. Assemble Bars: Pour the matcha lemon curd mixture evenly over the cooled shortbread crust. Use a spatula to smooth the surface. Allow to cool to room temperature.
  8. Chill Bars: Transfer the baking dish to the refrigerator and let the bars set for at least 2 hours until firm.
  9. Serve: Once set, dust the top with powdered sugar and cut into 14 pieces or desired square sizes. Serve chilled.
  10. Storage: Store leftovers in an airtight container in the refrigerator for up to one week or freeze individually wrapped bars for up to 3 weeks. Thaw before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • To freeze, cool completely, cut into bars, wrap individually in plastic wrap or foil, and store in an airtight container or freezer bag.
  • Thaw frozen bars in the refrigerator or at room temperature before serving.
  • Use ceremonial grade matcha powder for best flavor and color.
  • Ensure the lemon curd thickens fully on the stovetop for a perfect set.

Find it online: https://oliviadinner.com/gluten-free-lemon-matcha-bars-recipe/