Vegan Lemon Bars
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.
Bright and tangy vegan lemon bars with a buttery crust and silky lemon curd filling.
Nutrition per serving
Ingredients
crust
filling
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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