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Vegan Lemon Bars Recipe

Indulge in the zesty delight of our Vegan Lemon Bar recipe. A buttery crust gives way to a luscious lemon filling, perfectly balanced between tangy and sweet. Simple, delightful, and completely plant-based, it's a treat for any occasion.
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Prep Time 15 mins
Rest Time 2 hrs 30 mins
Servings 16 squares

Equipment

  • 8x8 Inch Baking Pan
  • Parchment Paper
  • Medium Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Saucepan
  • Rubber Spatula
  • Zester or Microplane
  • Juicer
  • Sifter
  • Sharp Knife
  • Plastic Wrap or Airtight Containers

Ingredients
  

  • ½ cup Vegan Butter, Melted
  • ¼  cup Granulated Sugar
  • 1  cup All-Purpose Flour
  • ¼ teaspoon Salt

Lemon Filling

  • ¾ cup Lemon Juice from about 4 large lemons
  • 2 teaspoons Lemon Zest (optional)
  • 1½ cups Granulated Sugar
  • 1¼ cups Full Fat Coconut Milk mostly the white part
  • 6 tablespoons Corn starch
  • ⅛ teaspoon Turmeric (Tiny pinch) (optional for color)

For serving

  • Powdered Sugar For dusting the tops

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line an 8 by 8-inch pan with parchment paper, leaving some overhang for easy removal.
  • Make the Crust: In a medium bowl, combine melted vegan butter, sugar, and salt. Add flour and mix until a thick dough forms. Press the dough evenly and firmly into the prepared pan. Bake for 16-18 minutes, until the edges are lightly browned. Set aside to cool.
  • Prepare the Filling: In a medium saucepan, combine lemon juice, lemon zest (if using), sugar, coconut milk, cornstarch, and a tiny pinch of turmeric for color (if desired). Whisk until the cornstarch is dissolved. Heat over medium, stirring constantly, until the sugar dissolves and the mixture thickens.
  • Layer and Bake: Spread the lemon filling evenly over the cooled crust, using a spatula to smooth it if needed. Bake for 15 minutes, then remove from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for 1-2 hours, or overnight, until set.
  • Cut and Serve: Once set, lift the bars out of the pan using the parchment paper. Dust generously with powdered sugar and cut into 16 squares.
  • Storage: Leftover bars can be stored in a covered container in the refrigerator for up to 1 week. They also freeze well. Enjoy your delicious vegan lemon bars!

Notes

  • ‘Choosing Vegan Butter: Ensure you select a high-quality vegan butter for the crust and filling. Look for brands that are specifically labeled as vegan to ensure they don't contain any dairy products.
  • Measuring Flour: When measuring flour for the crust, spoon it into your measuring cup and level it off with a knife. Avoid packing the flour into the cup, as this can result in a denser crust.
  • Chilling the Crust: After pressing the crust mixture into the baking pan, it's crucial to chill it in the refrigerator before baking. This helps the crust firm up and prevents it from crumbling when sliced later.
  • Smooth Filling: When making the lemon filling, ensure that the mixture is smooth and well combined before pouring it over the crust. You can use a whisk or a hand mixer on low speed to achieve a silky consistency.
  • Zesting Lemons: Use a microplane or fine grater to zest the lemons for the filling. Be sure to only grate the outer, yellow part of the peel, as the white pith underneath can be bitter.