Vegan lemon bars, an absolutely extraordinary snack. Nobody will be able to tell they’re made without eggs! Only 9 ingredients required.
The other day I was craving something sweet but I was a little tired of having the same snacks all the time. So I investigated and came up with these vegan lemon bars – and I am not disappointed at all!
I promise these easy lemon bars are the perfect little snack or dessert to serve to your guests or if you are attending an important social gathering. Simple, delicious, and decadent, nobody will know they’re vegan and made with only 9 ingredients!
How to make vegan lemon bars
- Preheat the oven to 350ºF or 180ºC and line a 9×13 baking dish (about 23×33 cm) with parchment paper.
- Add all the shortbread crust ingredients to a large mixing bowl and mix until well combined.
- Transfer the dough to the baking dish and press firmly, making sure the layer of crust is nice and even.
- Bake for 20 to 25 minutes.
- Add all the lemon filling ingredients to a saucepan and whisk until well combined.
- Bring to a boil, then simmer, whisking constantly until the mixture thickens.
- Spread the filling over the crust evenly.
- Bake for 15 to 20 minutes.
- Cool completely at room temperature and stick in the fridge for 2 more hours until pretty chilled.
- Lift the vegan lemon bars out of the baking dish with the parchment paper, dust with powdered sugar (optional) and cut into squares.
- Serve your vegan lemon bars immediately.
Ingredients and tips
- All-purpose flour: I’ve only made this easy lemon bars recipe using all-purpose flour, but you could probably make it with our gluten-free flour blend for a gluten-free version, as well as a different type of flour. However, keep in mind that you may need to adjust the amount of it.
- Vegan butter: store-bought vegan butter works amazing, but you could also make your own version at home.
- Granulated sugar: feel free to use other types of sugar, like brown, coconut or cane sugar. Make sure the sugar you’re using is vegan.
- Full-fat coconut milk: you really need to use full-fat coconut milk or coconut cream. I don’t think this easy lemon bars recipe is going to work if you use other types of milk.
- Lemon juice.
- Lemon zest: this ingredient is optional.
- Cornstarch: I’ve only tried making these vegan lemon bars with cornstarch, but I guess any other starch will work.
- Turmeric powder or yellow food coloring: you can use what you have on hand or even omit this ingredient.
- If you’re hosting a social gathering and want to serve different kinds of snacks, you could maybe prepare a variety of them. For example, you could make some vegan marshmallows or vegan nacho cheese.
Do lemon bars need to be refrigerated?
Yes, they do! It is important to keep your easy lemon bars in the fridge so they don’t go bad and don’t lose their original consistency. They’ll keep for up to 1 week.
Can you freeze lemon bars?
Yes, these vegan lemon bars are freezable. To do it, I suggest you put them in a freezer-friendly bag and keep them in the freezer for 3-4 months. Let them thaw at room temperature.
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Did you make these vegan lemon bars?
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Vegan Lemon Bars
- Prep: 15 mins
- Cook: 35 mins
- Total: 50 mins
- 24 vegan lemon bars 1x
- Snack, Dessert
- American
- Vegan
Servings 24 vegan lemon bars 1x
Vegan lemon bars, an absolutely extraordinary snack. Nobody will be able to tell they’re made without eggs! Only 9 ingredients required.
Ingredients
For the shortbread crust:
- 2 cups all-purpose flour (250 g)
- 1 cup vegan butter (220 g), melted
- ½ cup granulated sugar (100 g)
For the lemon filling:
- 2 cup granulated sugar (400 g)
- 1 and ¼ cup full-fat coconut milk (300 ml), using mostly the white part
- 1 cup lemon juice (240 ml)
- ½ cup cornstarch (65 g)
- The zest of 1 lemon (optional)
- ⅛ tsp turmeric powder or yellow food coloring (optional)
Instructions
- Preheat the oven to 350ºF or 180ºC and line a 9×13 baking dish (about 23×33 cm) with parchment paper. Set aside.
- Add all the shortbread crust ingredients to a large mixing bowl and mix until well combined.
- Transfer the dough to the baking dish and press firmly, making sure the layer of crust is nice and even.
- Bake for 20 to 25 minutes or until the edges are lightly browned. Remove from the oven and set aside.
- Add all the lemon filling ingredients to a saucepan and whisk until well combined.
- Bring to a boil, then simmer, whisking constantly until the mixture thickens.
- Spread the filling over the crust evenly, using a spatula if needed to smooth.
- Bake for 15 to 20 minutes.
- Cool completely at room temperature and stick in the fridge for 2 more hours until pretty chilled (ideally overnight).
- Lift the vegan lemon bars out of the baking dish with the parchment paper, dust with powdered sugar (optional), and cut into squares.
- Serve your vegan lemon bars immediately. If you’re hosting a social gathering and want to serve different kinds of snacks, you could maybe prepare a variety of sweet and savory ones. For example, you could make some vegan marshmallows and vegan nacho cheese.
- Keep the leftovers covered in the fridge for up to 1 week or in the freezer for 3-4 months.
Notes
- I’ve only made these easy lemon bars using all-purpose flour, but you could probably make it with our gluten-free flour blend for a gluten-free version, as well as a different type of flour. However, keep in mind that you may need to adjust the amount of it.
- Make sure the sugar you’re using is vegan.
- you really need to use full-fat coconut milk or coconut cream to make it. I don’t think this easy lemon bars recipe is going to work if you use other types of milk.
- I’ve only tried making my vegan lemon bars with cornstarch, but a different kind of starch will probably work as well.
Nutrition
- Serving Size: 1/24 of the recipe
- Calories: 223
- Sugar: 21.5 g
- Sodium: 83 mg
- Fat: 10.4 g
- Saturated Fat: 5.1 g
- Carbohydrates: 32.2 g
- Fiber: 0.6 g
- Protein: 1.5 g
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