The most incredible Vegan Lemon Bars, made with just 8 ingredients and lots of tangy lemon flavor! The buttery shortbread crust is absolutely perfect.
Classic lemon bars without any eggs? Yup! Today I’m sharing what I think are the best vegan lemon bars, with the perfect balance of shortbread crust to tart lemon filling. And of course, a generous dusting of powdered sugar on top!
If you are a lemon dessert fan, you will love these little squares of sunshine. And while you’re at it, you might want to try my vegan lemon cake, lemon loaf or 1 bowl lemon cupcakes.
How to make Vegan Lemon Bars:
First, make the crust. In a medium bowl, mix together the melted vegan butter, sugar and salt. Add the flour and stir to combine. It will be thick. Press it into the prepared pan (lined with parchment paper) evenly and smoothly. Bake for 16-18 minutes at 350 degrees F until lightly golden on the edges.
While the crust bakes, make the lemon filling. In a medium saucepan, add the lemon juice, lemon zest if using, sugar, coconut milk and cornstarch (+tiny pinch of turmeric if desired for color). Whisk well to dissolve the cornstarch, and heat over medium heat until the sugar dissolves and the mixture thickens. It should look like the photos below, and can take 5-10 minutes.
Remove from heat, and spread lemon mixture over the crust, evenly, using a spatula if needed. Bake for 15 minutes. Let the bars cool for about 30 minutes at room temperature, then transfer to the refrigerator to cool another 1-2 hours, or overnight.
This post contains affiliate links. Read my full disclosure here.
Can I make these lemon bars gluten free?
I haven’t personally tried these gluten free, but I think it would work with a quality all purpose gluten free flour mix, such as Bob’s Red Mill 1:1 Baking Flour.
How long will vegan lemon bars keep?
They will keep for about a week in a covered container in the refrigerator. They also freeze really well! The powdered sugar will melt into the bars though, so add some fresh when you want to eat or serve them.
Can you make these a day ahead?
Yes, these are the perfect dessert to make a day in advance, as they slice better when they have a lot of time to cool. That being said, they can also be ready in an hour or 2, but they may not be as firm as if you left them overnight.
I hope you LOVE these easy Vegan Lemon Bars! If you are looking for more delicious vegan dessert recipes with a Summer vibe, check these out:
- Vegan Lemon Loaf
- Vegan Lemon Cake
- 1 Bowl Vegan Lemon Cupcakes
- Vegan Strawberry Pie
- Vegan Smores Cookie Bars
Vegan Lemon Bars
Ingredients
Shortbread crust:
- 1/2 cup vegan butter, melted
- 1/4 cup granulated sugar
- 1 cup all purpose flour
- 1/4 teaspoon salt
Lemon filling:
- 3/4 cup lemon juice from about 4 large lemons
- optional: 2 teaspoons lemon zest
- 1 1/2 cups granulated sugar
- 1 1/4 cups full fat coconut milk, using mostly the white part
- 6 tablespoons cornstarch
- tiny pinch of turmeric, optional for color (1/8th teaspoon)
For serving:
- powdered sugar, for dusting the tops
Instructions
- Preheat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment paper, leaving a little overhang for easy removal.
- Make the crust: In a medium bowl, add the mix together the melted vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick. Press it into the pan with your hands, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.
- Make the filling: In a medium saucepan, add the lemon juice, lemon zest if using for even more lemon flavor, sugar, coconut milk and cornstarch + tiny pinch of turmeric for color, if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. (see photos in post above for reference)
- Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
- Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares.
- Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!
Notes
- For gluten free vegan lemon bars, use an all purpose gluten free flour, such as Bob's Red Mill 1:1 Baking Flour.
Nutrition
All of your recipes are amazing! The lemon curd took me about 20 minutes to thicken up because I doubled the recipe, but patience definitely paid off, it turned out so good. Thanks for the fantastic recipe!
That’s wonderful to hear, Linda! Thanks so much for your review!
These are the best ever! I come back time and time again to this recipe. Didn’t make any subs-just had to be patient as the lemon filling thickened on the stove. Thanks Nora, your recipes never miss! 😊
Thanks, Abby, for sharing your fantastic feedback and review! It’s so great you are loving the lemon bars!
Wow…fabulous recipe!! I used a gingernut crumb base which the lemon on the top…delicious.
These were so delicious!!! I was going to make them in a larger batch but I think the recipe isn’t correct when I looked to triple it. It says to use 4 large lemons on all three size batches and it also says to use the 8 X 8 pan on all of them! I do t think it’s going to fit. Also will the baking time change if I triple the recipe! Thank you!
Hi Linda! I’m glad you enjoyed the bars. Yes, unfortunately when you hit the 3x button, it can’t change all the instructions, just the ingredients. You are right, they will not fit. I’ve never tried tripling the recipe so I really can’t say what time or size pan would work there. The baking time would increase if you double or triple the recipe, yes.
Hi! I made these for a vegan friend and will give to her today. I did try one, as a non-vegan, and think they are good. A little tart for my taste though but some people like tart. Is there a way to make them a little less tart? Maybe it’s because I put the zest in? Thanks!
Thanks Nancy! They should be a little less tart without the zest, yes. Or you could reduce the lemon juice just a little bit.
Can I double and make in a 9×13 pan?
Yes, that should be fine. It might take a few minutes longer to bake, though.
Amazing !! Made these for NYE and it made staying home sick 100 times better. I didn’t get a chance to add the lemon zest but the bars definitely were NOT lacking any sourness or lemony flavor. I’m going to add zest next time and see if I don’t die from how good these bars are haha.
Hi Kat. I hope you are doing better! I’m glad the lemon bars brought fun to your NYE! I think you’ll love them with the zest! Thank you for sharing your fabulous feedback!
These are sooo good! I didn’t use lemon extract as I wanted to have a natural taste. It was very tangy solely from the lemon juice and rind. These will be made again! 🍋
Hi Sandra. Thank you for sharing your wonderful feedback about the lemon bars! I’m really glad that you loved them and will be making them more often!
Hi there ! Has anyone ever tried using canned coconut cream instead of canned coconut milk? Thank you so much 🙂
Hi Olivia. I’ve only made these bars with coconut milk, but coconut cream should work too. It should make them a lot creamier!
Coming back here to say that i did end up using the coconut cream that had been in my fridge foreverrrr and just microwaved it a bit and used a little bit of the water and seriously these lemon bars .. came out SOOOOOOO GOOD!!! I would make these again and again. it was a fun process making the crust myself; i’d never done that before. i followed the directions and the photos exactly, i personally wanted to refrigerate mine overnight.. and everyone i served them to really really enjoyed them. thanks for the bomb recipe again and also for the quick reply! hehe i’ve never commented on a recipe before. take care xoxoxo
Hi Olivia. Thanks for getting back to me and letting me know your lemon bars turned out amazing! I appreciate you taking time to share your comments and ideas! Happy cooking!
Does the coconut overpower the lemon flavour? That’s my one major worry
No, they taste lemony! Enjoy!
These are sooo good! I didn’t use lemon extract as I wanted to have a natural taste. It was very tangy solely from the lemon juice and rind. These will be made again! 🍋
I heard this is delicious and would love to try! What can I substitute for coconut milk (allergy)? Also allergic to nuts. Thanks!
I’ve only ever made these with coconut milk and I don’t think there’s a plant milk that has enough fat or is creamy enough to replace it. I have had a couple of comments from bakers who used oat milk, though I have not tested it myself. Sorry!
I’m trying these out but it’s been 15min and the lemon curd is not thickening on the stove! Is there anything I can add to help them thicken?
Hi Cami. You could try adding an extra 1/2 to 1 tablespoon of cornstarch but having the patience for it to thicken is usually the best strategy. It does take some time to thicken… you could even try placing it in the fridge overnight to help it set even more. Hope this helps!
Made these and they were amazing! They were a hit with our guests as well. Definitely saving the recipe.
How wonderful that the lemon bars were a hit! Your positive feedback makes me happy! Thank you for your wonderful review!
The taste is amazing! But even after overnight the bars were still very gooey not firm to stay as a bar- should I bake longer?
Hi Erin, did you make any changes or substitutions to the recipe? If not, they likely didn’t set because the lemon filling wasn’t cooked long enough on the stove (this can take some time, so patience is key!).
If you follow the recipe precisely (it is very well explained), it works and it’s absolutely delicious. Thank you Nora :).
Hi,
I am going to try and make these tonight. Do I need to use canned coconut milk or can I just use typical coconut milk i.e. simpletruth or Oatmik Oatly.
Thanks!
Canned full fat coconut milk, NOT the kind that is like oatmilk, refrigerated in a bigger carton. Hope that helps!