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Creamy, zesty, and sweet, these irresistible Vegan Lemon Bars combine zingy lemon curd with a ‘buttery’ shortbread base — Now 100% plant-based!
Why You’ll Love This Recipe
When life gives you lemons, make these easy vegan lemon bars (and basil lemonade). They’re a must-try for any lemon-lover, combining simple yet rich, ‘buttery’ shortbread with a tangy, creamy lemon curd topping without any eggs – perfect for impressing at potlucks, BBQs, Easter, or as a simple snack.
With a simple recipe that’s easy, budget-friendly, and totally plant-based, they’ll wow vegans and non-vegans alike. And while their pale, natural color is charming (no food coloring used here!), add a hint of yellow to bring a little sunshine to the table.
You might also enjoy vegan lemon poppy seed cake, lemon blueberry cookies, vegan lemon cupcakes, or a lemon loaf cake.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
Recipe Variations
- For color: Optionally add a teaspoon of yellow food coloring or a pinch of turmeric.
- Vanilla extract: Add a little to the lemon filling for warm depth.
- Powdered sugar: To dust the creamy vegan lemon bars before serving.
- Lemon zest: For an even more zesty citrus flavor, add 2 tsp of lemon zest.
- Coconut: Add 2-3 tbsp shredded coconut into the vegan shortbread for texture and flavor.
- Berry lemon bars: Swirl raspberry/strawberry puree in the vegan lemon curd before baking. Cranberry sauce works well for the holidays (with lemon or orange bars).
How To Make Vegan Lemon Bars
Step 1: First, preheat the oven to 350F/177C and line an 8-inch squarepan with parchment paper, leaving overhand (for easy removal). In a medium bowl, mix the melted vegan butter and sugar. Add the flour to form a thick dough.
Step 2: Spread the shortcrust dough evenly in the prepared baking dish and press it down firmly (I use the bottom of a flat glass). Bake for 15-17 minutes, until golden at the edges, then set aside. Don’t turn off the oven.
Step 3: While the crust bakes, add the lemon juice, sugar, and coconut cream to a saucepan, stir well, and heat over medium. Whisk in the cornstarch and coloring (if using), then whisk until thickened (4-5 minutes).
Step 4: Pour the lemon curd over the vegan shortbread, then bake the vegan lemon bars for 15 minutes. Leave it to sit on the counter for one hour before transferring to the refrigerator for a minimum of 3 hours or overnight. Finally, remove from the baking tray, cut into bars or squares (I cut 16 dairy-free lemon squares), and enjoy!
To avoid lumps, create a cornstarch slurry (starch + 1 tbsp water) to add to the pan.
FAQs
It should be fine to use maple syrup or agave in this vegan lemon bars recipe. However, it affects the color and may require extra cornstarch.
Sure! You could make vegan lime, grapefruit, blood orange, or orange bars.
I haven’t tried, but I imagine you could substitute the all-purpose flour with an all-purpose gluten-free flour mix (like King Arthur’s or Bob’s Red Mill).
Pro Recipe Tips
- Measure the flour correctly: It’s best to fluff it up in its bag, then spoon it into the measuring cup and level the top with the back of a knife.
- Don’t overwork the dough: To prevent dense, chewy vegan shortbread.
- Tweak the sweetness: Use more/less sugar in the filling to taste.
- Don’t rush the cooling step: The vegan lemon curd filling sets during this time. Slicing too soon may ruin it.
- For clean slicing: If needed, wipe the knife between each cut.
Storage Information
Store: In an airtight container in the refrigerator for 5-7 days.
Freeze: First, spread the bars on a tray and flash-freeze until solid, then transfer them to a Ziplock/Stasher for up to 3 months. Thaw on the counter or in the fridge.
You could also enjoy vegan lemon curd lemon bars semi-frozen; they’re delicious!
Easy Vegan Lemon Bars
Ingredients
Shortbread crust:
- ½ cup of vegan butter melted
- ¼ cup of brown sugar
- 1 cup of all-purpose flour
Lemon filling:
- 5 large lemons
- 1 cup of granulated sugar
- 1 (15-ounce) can of coconut cream
- 7 tablespoons cornstarch
- 1 teaspoon of yellow food coloring optional
Instructions
- Preheat the oven to 350 degrees F. and line an 8×8 baking dish with parchment paper. Set aside.
- In a medium bowl, mix the melted vegan butter and sugar. Add the flour and mix until fully combined. The dough will be thick. Add it to the prepared baking dish, spread it out evenly, and press it down until very compact.
- Bake it for 15 to 17 minutes or until lightly brown. Remove it from the oven and set it aside. Do not turn off the oven.
- Add the granulated sugar to a medium bowl and zest one lemon right into the bowl. Using your hands, massage the lemon zest into the sugar until fragrant.
- While the crust is baking, in a medium saucepan, add the juice of the lemons, sugar, and coconut cream. Turn on the stove to medium heat and mix well.
- Whisk in the cornstarch and food coloring, if using. Continue to whisk for 5 minutes or until the mixture begins to thicken. Remove from the heat and evenly pour the mixture into the baking dish with the shortbread crust.
- Bake for 15 minutes. Remove it from the oven and allow it to sit on the counter for 1 hour. Place the baking dish in the refrigerator and allow it to sit for 3 hours or overnight.
- When ready to serve, lift the entire dessert using the parchment paper and place it on a cutting board. Cut into 16 squares and enjoy.
Notes
- Don’t overwork the dough: To prevent dense, chewy vegan shortbread.
- Tweak the sweetness: Use more/less sugar in the filling to taste.
- Don’t rush the cooling step: The vegan lemon curd filling sets during this time. Slicing too soon may ruin it.
- For clean slicing: If needed, wipe the knife between each cut.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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