How to Make the Perfect Vegan Lemon Bars
American · Medium · 175 min · 9 servings
These vegan lemon bars feature a buttery shortbread crust topped with a bright tangy lemon curd filling that sets beautifully without eggs or dairy. This elegant vegan dessert is perfect for spring and summer gatherings and is surprisingly easy to make.
Why this recipe works
This Vegan Lemon Bars recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 175 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 245 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 cup all-purpose flour
- 0.25 cup powdered sugar plus more for dusting
- 0.5 cup cold vegan butter cubed
- 1 cup fresh lemon juice about 6 lemons
- 1 cup granulated sugar
- 3 tbsp cornstarch
- 0.5 cup full fat coconut milk
- 1 tbsp lemon zest
Step by step instructions
Step 1: Make and Bake the Crust
Preheat oven to 350 degrees F and line an 8x8 pan with parchment. Combine flour powdered sugar and cold vegan butter in a bowl and cut together until crumbly. Press firmly into the pan and bake for 15 minutes until lightly golden.
Step 2: Make the Lemon Filling
In a saucepan whisk together the lemon juice granulated sugar cornstarch coconut milk and lemon zest until the cornstarch is fully dissolved and no lumps remain.
Step 3: Cook the Filling
Place the saucepan over medium heat and cook stirring constantly for 8 to 10 minutes until the mixture thickens noticeably and coats the back of a spoon.
Step 4: Pour and Bake
Pour the warm lemon filling over the hot baked crust and return to the oven. Bake for 15 to 18 minutes until the filling is just set with a slight jiggle in the center.
Step 5: Cool and Dust
Allow to cool at room temperature for 30 minutes then refrigerate for at least 2 hours until fully firm. Dust generously with powdered sugar before slicing into squares.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vegan butter → refined coconut oil for the crust though the texture will be slightly crumblier
- full fat coconut milk → cashew cream made from blended soaked cashews and water for a more neutral flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking the lemon filling long enough on the stovetop which prevents it from setting properly after baking
- Cutting the bars before fully chilling in the refrigerator which causes the filling to ooze and the bars to lose their shape
Nutrition facts
Per serving: 245 calories, 3g protein, 36g carbs, 11g fat, 1g fiber.
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