Comments on: The BEST Vegan Gluten-Free Lemon Bars

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Tue, 25 Jun 2024 03:34:37 +0000

In reply to Elissa Hawk. Unfortunately we don't recommend tapioca starch. It makes the bars too gloopy.

By: Elissa Hawk

Elissa Hawk — Mon, 24 Jun 2024 19:02:03 +0000

Im wondering about using Tapioca in place of the cornstarch, any thoughts on this? Thanks

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Wed, 05 Jun 2024 14:20:13 +0000

In reply to Daisy. We're so glad you enjoyed the lemon bars, Daisy. Thank you for sharing your experience! The addition of lavender sounds so amazing! We wonder if the xylitol may have also impacted the curd? Because cane sugar does help the curd set!

By: Daisy

Daisy — Wed, 05 Jun 2024 01:35:04 +0000

These lemon bars are divine. The crust is short bread-like, and the custard is so tart and sweet – a perfect balance. I ended up doing 1/4 teaspoon of turmeric instead of 1/8 because I wanted a deeper yellow – it didn’t affect the flavor whatsoever.
I also used xylitol (Xylitol is a sugar alcohol that occurs naturally in some plants) because my body reacts poorly to sugar, so on occasion i’ll use this alternative! It came out great. You could barely tell the difference.
My only personal comment is that I had to freeze them for a couple hours and then refrigerate them after because they did not set enough in the fridge alone. But this might be because I used a different shaped pan, therefore the lemon curd was thicker than how it was supposed to be. Still delicious, just needed to set in the freezer first for me.
I ended up putting lavender flowers in my mortar and pestle and then through a sieve to dust the top instead of powdered sugar. It was lovely !