Gluten-free Vegan Lemon Cream Pie Bars (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 squares
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.
  • 1 and ½ cups gluten-free flour
  • ¼ cup powdered sugar
  • 10 Tablespoons of dairy-free, soy-free vegetable shortening
  • ¾ teaspoon xanthan gum (omit if your flour blend already has xanthan)
  • pinch of salt
  • 2 (2.9 oz.) boxes Cook & Serve Lemon Jell-0 pudding (*MUST be cook & serve, not instant)
  • 3 cups rice milk (vanilla or plain will work)
  • 1 cup sugar
  • 6 oz. dairy-free cream cheese (I used Tofutti, but I imagine Daiya would work just as well--FYI--tofutti has soy, daiya does not)
  • 1 cup powdered sugar
  • 1 (8 oz.) tub Coco Whip (you could make your own, but I find there's is lighter and fluffier)
  1. Preheat oven to 350 degrees F. Grease a square 9x9 pan.
  2. 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.
  3. 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.
  4. While the crust and filling continue to cool, make the topping. (Both can be hurried by putting them in the fridge.)
  5. 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.
  6. 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.
  7. Keep chilled when you're not eating it.
Recipe by Allergy Awesomeness at