Vegan Lemon Bars Recipe
🌱 Vegan Lemon Bars 🍋
These Vegan Lemon Bars have a buttery shortbread crust and a thick, tangy lemon layer that sets like the classic. No eggs. No dairy. Just a bright yellow slice dusted with powdered sugar. They’re sweet, tart, and the kind of dessert people reach for twice.
I love how clean these cut after a chill. The crust stays tender, the filling stays creamy, and that lemon flavor is loud in the best way.
Jump to Recipe ↓ 🌱
Why You’ll Love These Lemon Bars
- 🌱 Completely vegan
- 🍋 Tart lemon filling
- 🍪 Buttery shortbread crust
- ❄️ Slice clean after chilling
- ☁️ Powdered sugar finish
- 🎉 Perfect for sharing
The Secret to a Filling That Sets
Cornstarch is what replaces the eggs. Whisk it into the lemon mixture so there are no lumps, then bake until the center barely jiggles. Cool completely, then refrigerate. If you cut them warm, the filling will smear instead of holding that clean yellow layer.
Frequently Asked Questions ❓
Can I use bottled lemon juice? 🍋
Fresh is better. Bottled works in a pinch, but the flavor won’t be as bright.
Why is my filling runny? 🥄
It needed more bake time or more chill time. The bars firm up a lot in the fridge.
How do I get neat squares? ✂️
Chill at least 2 hours and wipe the knife between cuts.
🌱 Vegan Lemon Bars
Ingredients 🛒
For the Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup cold vegan butter, cubed
- ¼ teaspoon salt
For the Lemon Filling
- 1 cup sugar
- ⅓ cup cornstarch
- 1 cup fresh lemon juice
- 1 tablespoon lemon zest
- ¾ cup canned coconut cream or full-fat coconut milk
- Pinch of turmeric (optional, for color)
- Powdered sugar, for dusting
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
- Mix the flour, powdered sugar, and salt. Cut in the vegan butter until crumbly. Press into the pan.
- Bake the crust for 15–18 minutes, until lightly golden.
- Whisk the sugar and cornstarch. Add lemon juice, zest, coconut cream, and turmeric until smooth.
- Pour over the hot crust and bake 22–25 minutes more, until the edges are set and the center barely jiggles.
- Cool to room temperature, then chill at least 2 hours. Dust with powdered sugar and slice.
Nutrition
| Nutrient | Per bar (1/16) |
|---|---|
| Calories | 170 |
| Protein | 1g |
| Net carbohydrates | 26g |
| Total carbohydrates | 26g |
| Fiber | 0g |
| Total fat | 7g |
| Sodium | 55mg |
Estimates based on a shortbread crust and lemon-coconut filling. Exact numbers may vary by vegan butter brand.
Notes & Tips 💡
- Don’t skip the parchment. It makes lifting and slicing much easier.
- Dust the powdered sugar right before serving so it doesn’t melt in.
- These keep 5 days in the fridge.
- A little extra zest in the filling makes them taste even brighter.
These Vegan Lemon Bars are tart, buttery, and dusted with sugar. A classic slice, made dairy-free. 🍋🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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