These Vegan Lemon Bars are bright, creamy, and perfectly balanced between sweet and tangy with a buttery shortbread-style crust and a silky lemon filling. They’re easy to make, completely plant-based, and so satisfying that no one will ever miss the eggs or dairy.
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/2 cup vegan butter, melted
- Pinch of salt
For the lemon filling:
- 1 cup full-fat coconut milk
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 cup cornstarch
- 1/4 tsp turmeric (optional, for color only)
Helpful swap: Use gluten-free 1:1 flour for a gluten-free crust.
Steps
- Preheat and prep. Heat the oven to 350°F and line an 8×8 pan with parchment paper.
- Make the crust. Mix flour, powdered sugar, salt, and melted vegan butter until crumbly. Press firmly into the pan.
- Bake the crust. Bake for 15–18 minutes until lightly golden. Let it rest while you prepare the filling.
- Whisk the filling. In a saucepan (off heat), whisk coconut milk, sugar, lemon juice, zest, cornstarch, and turmeric until smooth.
- Cook until thick. Heat over medium, whisking constantly, until thick and glossy about 5–7 minutes. Don’t worry if it thickens suddenly; that’s perfect.
- Pour and smooth. Pour the hot filling over the crust and smooth the top.
- Bake again. Return to the oven and bake for 15–18 minutes until set.
- Cool completely. Chill in the fridge for at least 2 hours before slicing.
Chef’s Tips
- Whisk constantly: Cornstarch thickens fast, and steady whisking keeps it silky.
- Use fresh lemon juice: It makes the flavor bright and clean.
- Chill before cutting: Cold bars slice cleanly and hold their shape beautifully.
Variations
- Lemon raspberry bars: Swirl a few spoonfuls of raspberry jam into the filling before baking.
- Extra tangy: Add an extra tablespoon of lemon zest.
- Coconut lovers: Sprinkle toasted coconut on top before serving.