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Lemon Poppy Seed bars

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  • Author: Alice Pagès
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 9 bars 1x
  • Category: dessert
  • Method: Freezer
  • Diet: Vegan


These lemon curd and poppy bars are a fresh, light and delicious healthy treat to celebrate Spring. They are made of a creamy lemon curd and a buttery gluten free pastry.  



Pastry crust

  • 150 g blanched almond meal
  • 50 g white rice flour 
  • 1/8 tsp salt
  • 50 g melted coconut oil
  • 50 g agave
  • 1 tbsp poppy seeds (10 g)

Lemon curd

  • 30 g cornstarch 
  • 50 ml lemon juice
  • 300 g coconut milk
  • 30 g agave
  • 1/4 tsp ground turmeric (for the color) 


  1. Preheat the oven to 350 degrees F and line a 6×6 inch (16cm x 16cm) square pan with parchment paper.
  2. Add almond meal, rice flour and salt to a large mixing bowl. Add melted coconut oil and agave and mix using a spatula until well combined. Fold in the poppy speed and mix to spread them evenly. The dough must be a little dry and crumbly, but sticky enough to hold its shape. Make the test by pressing a little portion of dough in the palms of your hands.
  3. Press the dough evenly onto the bottom of the pan and flatten the surface with your fingers or using a flat object (like a cup or the bottom of a glass).
  4. Bake for 8-10 minutes until the crust just begins to brown on top. Remove from the oven and allow to completely cool down in the pan. 
  5. Meanwhile, prepare the lemon curd. Mix the cornstarch with the lemon juice in a small saucepan off the heat, and whisk until it is completely dissolved. Add the coconut milk and agave. Put the sauce pan on medium heat. When it starts to bubble, reduce to low heat, add the turmeric and cook for 2-3 minutes while whisking constantly, until the mixture is thick like a custard cream.
  6. Remove the lemon curd from heat and immediately pour on top of the cooled crust. Tap the sides of the pan to spread the curd evenly and smooth the surface.
  7. Place the pan in the fridge for 3 hours or until the lemon custard is set. When ready to enjoy, remove from the pan and cut into 9 bars. Store the bars in an airtight container in the fridge.


  1. These lemon and poppy bars keep in the fridge for up to 3 days. Because of the moisture from the lemon curd, the crust can become a little soggy. But they are still safe to consume and the taste won’t be altered. 
  2. Make sure the crust is fully cooled down and hard before pouring the lemon curd on top.