Lively Allergy-Friendly Lemon Bars

Lively Allergy-Friendly Lemon Bars
Prep time
Cook time
Total time
This recipe is from Enjoy Life Foods. These bars have double the lemon power, as the crust is made of their Lemon Cookies (which are soft and pliable). If you can't find the cookies, you can sub in your favorite graham cracker or crumb-style crust.
Serves: 16 bars 2\" each
  • 1-1/3 C water
  • 1 t Agar Agar powder
  • 1-1/4 C sugar
  • ⅔C fresh lemon juice (about 3 large lemons)
  • 3 T corn starch (if using arrowroot, color and clarity will change)
  • 1 T finely grated lemon zest (from two large lemons)
  • ¼ C rice milk
Garnish :
  • Powdered sugar to decorate finished bar
  1. Line an 8×8 inch baking pan with parchment or waxed paper.
  2. In a medium sauce pot, soak the agar agar in water for 15 minutes. Meanwhile, zest the lemons and squeeze the lemon juice. Mix the cornstarch into the lemon juice to dissolve.
  3. When the agar agar has been soaking for 15 minutes, turn on the heat to medium high and bring to a boil, whisking gently (do not incorporate any air) to prevent it from settling at the bottom of the pot.
  4. Boil for about 10 minutes, or until the agar is completely dissolved. In the meantime, take each cookie and press down in the pan evenly and completely.
  5. Add sugar to the pot and boil again, until dissolved, about 3 minutes. Lower the heat to medium, and add the cornstarch and lemon juice mixture. Then add the lemon zest and rice milk. Whisk constantly but gently, until the mixture thickens, about 5 minutes. It must come to a boil to thicken.
  6. Pour the mixture into the prepared crust, let cool for 20-30 minutes, and refrigerate for at least 3 hours, until the filling is set. Use a sifter or a fine mesh strainer to sprinkle the bars with powdered sugar just before serving (the bars will absorb the powdered sugar). Slice into squares and serve.
May be stored refrigerated and covered with plastic wrap up to 4 days.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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