Vegan Lemon Bars Recipe

Bright, tangy, and perfectly sweet — these Vegan Lemon Bars are the ultimate citrusy treat! With a buttery shortbread crust and a thick, creamy lemon filling that sets beautifully, they deliver that classic bakery taste without any dairy or eggs.

They’re make-ahead friendly, slice beautifully, and disappear fast at any gathering.

Why You’ll Love These Vegan Lemon Bars

Classic New York-style lemon bars, fully vegan
Buttery shortbread crust + silky smooth filling
Naturally bright flavor with fresh lemon zest and juice
Easy to make with simple ingredients
Keeps well for days (if they last that long!)

Vegan Lemon Bars Recipe

(9×9-inch pan | Makes 9–16 bars)

Shortbread Crust:

1½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ tsp salt
½ cup (115g) vegan butter, cold and cubed

Lemon Filling:

1¼ cups (300ml) full-fat coconut milk or unsweetened oat milk
¾ cup (150g) granulated sugar
⅓ cup (40g) cornstarch (or arrowroot powder)
Zest of 2 large lemons
⅔ cup (160ml) fresh lemon juice (about 4–5 lemons)
¼ tsp turmeric (optional, for brighter color)
¼ tsp salt
2 tbsp vegan butter (optional, for extra richness)
Powdered sugar, for dusting

Instructions:

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides.
Make the crust: In a bowl, combine flour, sugar, and salt. Add cold vegan butter and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press firmly and evenly into the bottom of the prepared pan. Bake for 18–22 minutes until lightly golden.
Make the filling: While the crust bakes, whisk together sugar, cornstarch, salt, and turmeric in a medium saucepan. Gradually whisk in the plant milk and lemon juice until smooth. Add lemon zest.
Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble (about 5–7 minutes). Remove from heat and stir in vegan butter if using.
Assemble & bake: Pour the hot filling over the warm crust and smooth the top. Bake for another 12–15 minutes until the edges are set (the center will still be slightly jiggly).
Cool completely: Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
Serve: Dust generously with powdered sugar right before serving. Cut into squares with a sharp knife (wipe clean between cuts for neat edges).

Storage: Keep in an airtight container in the fridge for up to 5 days.

Pro Tips

Extra lemony: Add more zest or a tiny bit of lemon extract.
Gluten-free: Use a 1:1 gluten-free flour blend.
Oil-free crust: Replace vegan butter with ⅓ cup applesauce + 2 tbsp plant milk (texture will be slightly softer).
Variations: Add fresh raspberries on top, swirl in blueberry jam, or make mini bars in a muffin tin.

These Vegan Lemon Bars are bright, tangy, and incredibly satisfying — everything you want in a classic lemon bar!