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Raspberry Lemon Curd Bars (GF) (Dairy Free)

  • Author: carmeninthegarden



For the crust: 

  • 1 cup gluten free oats
  • 1 cups whole almonds
  • 1/2 tsp salt
  • 1/8 cup coconut sugar
  • 1/2 cup coconut oil, melted.
  • 1/4 cup agave syrup

For the filling:

  • 1 tsp vanilla
  • 2 tbsp corn starch 
  • 4 eggs
  • 2 lemons, juiced
  • 13/4 cup sugar


  • 1 pint raspberries
  • 1 cup powdered sugar (sifted)


  1. Line a 9×9 baking pan with parchment paper. Preheat oven to 350. 
  2. In a food processor: process oats, almonds, sugar, salt – as finely as possible (see picture).
  3. Using a spatula, in a mixing bowl, fold in agave and coconut oil. Pour in to baking pan. Using a spoon press evenly.  Bake for 25 minutes or until golden brown. 
  4. Meanwhile, in a bowl: whisk together all filling ingredients: eggs, vanilla, corn starch, lemon juice, sugar. 
  5. Once crust is golden brown, carefully pour filling mixture on top. Return to oven. Bake for about 20 minutes or until filling is solidified. 
  6. Meanwhile, in a blender: blender raspberries thoroughly. Transfer to a fine mesh sieve and using a spatula: push raspberry liquid in to a small bowl.  Mix 1/4 cup powdered sugar in to raspberry liquid.
  7. Once filling + crust come out of the oven pour raspberry mixture on top of filling. Using a knife, evenly distribute. Transfer to refrigerator for 1 hour. 
  8. Sift powdered sugar on top. Cut and serve.