Vegan Lemon Bars Recipe

Introduction

These vegan lemon bars are a bright and zesty treat with a smooth, creamy filling atop a buttery crust. Perfectly tangy and sweet, they make a refreshing dessert that’s entirely plant-based.

Ingredients

• 1/2 cup vegan butter, melted
• 1/4 cup granulated sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup lemon juice (from about 4 large lemons)
• Optional: 2 teaspoons lemon zest
• 1 1/2 cups granulated sugar
• 1 1/4 cups full fat coconut milk, using mostly the white part
• 6 tablespoons cornstarch
• Tiny pinch of turmeric, optional for color (1/8 teaspoon)
• Powdered sugar, for dusting the tops

Instructions

1. Step 1: Preheat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment paper, leaving a little overhang for easy removal.
2. Step 2: Make the crust by mixing melted vegan butter, sugar, and salt in a medium bowl. Add the flour and stir until combined; the dough will be thick. Press it evenly and firmly into the pan with your hands. Bake for 16–18 minutes until the edges are lightly browned, then set aside.
3. Step 3: For the filling, combine lemon juice, lemon zest (if using), sugar, coconut milk, cornstarch, and turmeric (if using) in a medium saucepan. Whisk well to dissolve the cornstarch.
4. Step 4: Heat the filling over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
5. Step 5: Spread the filling evenly over the baked crust using a spatula. Bake for 15 minutes. Remove from oven and let cool at room temperature for 30 minutes.
6. Step 6: Transfer the pan to the refrigerator for 1–2 hours or overnight until set.
7. Step 7: Lift the bars out using the parchment paper, dust generously with powdered sugar, and cut into 16 squares.

Tips & Variations

• For stronger lemon flavor, be sure to include fresh lemon zest in the filling.
• Use full-fat coconut milk to achieve a creamy texture; avoid the low-fat versions.
• Adding a pinch of turmeric enhances the color but doesn’t affect the flavor.
• Press the crust firmly and evenly to avoid crumbly edges.

Storage

Store leftover lemon bars in a covered container in the refrigerator for up to one week. They also freeze well—wrap individually or in portions and thaw in the fridge before serving. Reheat gently to refresh texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of milk instead of coconut milk?

Full-fat coconut milk is recommended for its creaminess and ability to set properly. Other plant-based milks are usually too thin and may not thicken well in this recipe.

How do I get the bars to set properly?

Make sure to cook the filling until it thickens well and allow sufficient chilling time in the refrigerator, at least 1–2 hours or overnight, to help the bars firm up before cutting.

Vegan Lemon Bars Recipe

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★★★★★

4.7 from 55 reviews

These Vegan Lemon Bars offer a tangy and sweet dessert option that is entirely plant-based. With a crisp, buttery crust made from vegan butter and a creamy, zesty lemon filling thickened naturally, these bars are perfect for any occasion. Easy to prepare and dairy-free, they combine the brightness of fresh lemon juice and zest with the richness of coconut milk for a luscious texture.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan/American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Crust

• 1/2 cup vegan butter, melted
• 1/4 cup granulated sugar
• 1 cup all purpose flour
• 1/4 teaspoon salt

For the Filling

• 3/4 cup lemon juice (from about 4 large lemons)
• Optional: 2 teaspoons lemon zest
• 1 1/2 cups granulated sugar
• 1 1/4 cups full fat coconut milk, using mostly the white part
• 6 tablespoons cornstarch
• Tiny pinch of turmeric, optional for color (about 1/8 teaspoon)

For Serving

• Powdered sugar, for dusting the tops

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line an 8×8 inch baking pan with parchment paper, ensuring there is an overhang for easy removal of the bars later.
2. Prepare the Crust: In a medium bowl, mix the melted vegan butter, granulated sugar, and salt until combined. Gradually add the all-purpose flour and stir until the dough is thick and well mixed. Press the dough firmly and evenly into the prepared pan using your hands. Bake in the preheated oven for 16 to 18 minutes, or until the edges are lightly browned. Remove from oven and set aside.
3. Make the Filling: In a medium saucepan, combine the lemon juice, lemon zest if using, granulated sugar, coconut milk, cornstarch, and a tiny pinch of turmeric for color if desired. Whisk thoroughly to dissolve the cornstarch. Heat this mixture over medium heat, stirring constantly to prevent lumps, until the sugar dissolves and the mixture thickens to a pudding-like consistency.
4. Assemble and Bake: Evenly spread the thickened lemon filling over the baked crust using a spatula to smooth the surface. Return the pan to the oven and bake for an additional 15 minutes. Remove from the oven and let the bars cool at room temperature for 30 minutes.
5. Chill and Set: After cooling, transfer the pan to the refrigerator and chill for 1 to 2 hours or overnight until the filling is fully set and firm.
6. Serve: Using the parchment paper overhang, lift the set bars from the pan. Dust generously with powdered sugar and cut into 16 equal squares. Serve chilled for best texture and flavor.
7. Storage: Store any leftovers in a covered container in the refrigerator for up to one week. These bars also freeze well and can be thawed before serving.

Notes

• You can use fresh lemon juice for the best flavor, but bottled lemon juice will work in a pinch.
• If you want a more intense lemon flavor, be sure to include the zest in the filling.
• Cooking the lemon filling slowly and stirring constantly is key to avoid lumps.
• The turmeric is optional and only used to enhance the yellow color without affecting flavor.
• Make sure to allow the bars to fully set in the refrigerator to get the proper texture.
• Use full-fat coconut milk for creaminess; light coconut milk may result in a thinner filling.

Keywords: vegan lemon bars, vegan dessert, lemon bars recipe, dairy free lemon bars, coconut milk dessert, plant based lemon bars, easy vegan desserts