Vegan Lemon Bars
Vegan lemon bars, an absolutely extraordinary snack. Nobody will be able to tell they're made without eggs! Only 9 ingredients required.
Servings: 24 bars
Calories: 223kcal
Ingredients
For the shortbread crust:
- 2 cups all-purpose flour
- 1 cup vegan butter melted
- ½ cup granulated sugar
For the lemon filling:
- 2 cup granulated sugar
- 1 and ¼ cup full-fat coconut milk using mostly the white part
- 1 cup lemon juice
- ½ cup cornstarch
- The zest of 1 lemon optional
- ⅛ teaspoon turmeric powder or yellow food coloring optional
Instructions
- Preheat the oven to 350ºF or 180ºC and line a 9×13 baking dish (about 23x33 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.
- 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 a 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: 1bar | Calories: 223kcal | Carbohydrates: 32.2g | Protein: 1.5g | Fat: 10.4g | Saturated Fat: 5.1g | Sodium: 83mg | Fiber: 0.6g | Sugar: 21.5g
