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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 Organic cane sugar
  • 1 1/2 Gluten free all-purpose Flour
  • 1/4 tsp Salt Kosher

Matcha Lemon Curd

  • 1/2 Lemon juice Fresh squeezed
  • 1 lemon, zested
  • 1 Organic cane sugar
  • 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 The ceremonial grade
  • 1/4 Powdered sugar For garnish


  • Pre-heat the oven to 350F. Line your baking dish with parchment.
  • Combining butter, flour, and salt in a large bowl until a dough is formed.
  • Use your hands to press the dough evenly into the lined baking dish. Bake for about 18 minutes, until the edges turn golden brown. Remove the baking sheet from the oven.
  • Over a medium-low heat, combine the lemon juice, zest and sugar with the coconut milk, cornstarch, and vanilla. Continue to whisk the mixture while it cooks for about 3-4 min. The mixture will thicken (and have a texture similar to hair gel) and you should be capable of creating stiff peaks.

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