Vegan Lemon Bars

Key Ingredients

Shortbread Crust

Vegan Butter: I prefer to use Trader Joe’s Vegan Butter or Earth’s Balance baking butter. If you would prefer, you can use melted coconut oil instead.

Organic Cane Sugar: Using organic cane sugar ensures that the sugar is vegan-friendly. I don’t recommend using coconut sugar in this recipe, as it will turn the shortbread crust brown.

All-Purpose Flour: You can also use white whole wheat or spelt flour for a gluten-free version.

Lemon Filling

Fresh Lemon Juice and Zest: You need a lot of freshly squeezed lemon juice. You will need the juice of 6-8 lemons.

Coconut Milk: Be sure to use full-fat canned coconut milk

Organic Cane Sugar: It will seem like quite a lot of sugar. The sugar content helps to sweeten the lemon juice, to make this dessert both tangy and sweet.

Corn Starch: Thickens the lemon filling.

Turmeric: A touch of turmeric helps to give the lemon bars a vibrant yellow color.

How to Make Vegan Lemon Bars

Step 1: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.

Step 2: In a medium mixing bowl, combine the melted vegan butter, cane sugar, flour, salt, and vanilla extract. Mix until it forms a crumbly texture.

Step 3: Pour the mixture into the baking dish and press it down evenly. Bake for 20 minutes or until the edges are lightly browned.

Step 4: While the crust is baking, heat a large saucepan over medium heat. Combine the lemon juice, zest, coconut milk, sugar, cornstarch, and turmeric. Whisk continuously until the sugar dissolves, the corn starch is absorbed, and the sauce thickens.

Step 5: Once the crust is done, remove it from the oven and pour the lemon mixture on top. Spread it evenly with a spatula.

Step 6: Bake for an additional 20-25 minutes or until the edges are golden brown and the filling is set.

Step 7: Remove from the oven and let it cool to room temperature for 1-2 hours. If you have time, transfer it to the refrigerator to cool and set it for an additional 2 hours.

Step 8: Once cooled, dust with powdered sugar and cut into squares.

Expert Tips

• Use fresh ingredients: To get the best flavor in your lemon bars, use freshly squeezed lemon juice and fresh lemon zest. This will make your lemon bars pop with a tart and tangy flavor.
• Melt the butter: It’s essential to melt the butter before mixing it with the sugar and flour. This is what gives the crust a shortbread texture.
• Use the right pan: This recipe makes a big batch. A 9×13-inch baking dish is the best size. A square 8×8 or 9×9 baking dish is too small.
• Line the pan with parchment paper: To make removing the lemon bars from the pan easier, line the pan with parchment paper before baking. This will also make cleanup easier too.
• Chill: The more time you have to cool and chill the bars before cutting, the better. I prefer to make these a day before serving to allow them to chill in the refrigerator overnight before slicing.
• Use a sharp knife to cut the bars: To get clean, even cuts, use a sharp knife to cut the lemon bars. Wipe the blade clean between cuts to prevent the filling from sticking to the knife.
• Dust with powdered sugar: Before serving, dust the lemon bars with powdered sugar. This adds a sweet finish and makes the bars look more attractive.

Recipe Variations

• Add a twist of lime: For a tangy twist on traditional lemon bars, add a bit of lime juice and zest to the filling. This will add a slightly different flavor profile.
• Use a different type of crust: Try a graham cracker crust instead of a traditional shortbread crust. This can add a fun and unique texture to the bars.
• Make them gluten-free: If you need to make gluten-free lemon bars, substitute spelt flour or gluten-free all-purpose flour for the regular flour in the crust recipe.
• Use Meyer lemons: Meyer lemons have a slightly sweeter, less acidic flavor than regular lemons. Using them in the filling can create a more subtle flavor in the bars.
• Add berries: For a fruity twist on lemon bars, add a layer of fresh berries (such as raspberries or blueberries) between the crust and filling. This will add some color, texture, and a burst of fruity flavor.
• Add a glaze: For extra sweetness, make a simple glaze with powdered sugar and lemon juice and drizzle it over the top of the bars after they cool. This can add a nice finishing touch and make the bars look even more impressive.

How to Serve

• Lemon bars are a classic dessert served alone or with a dollop of whipped cream or a scoop of vanilla ice cream on top. They’re perfect for a sweet and tangy ending to a meal.
• Cut them into small squares or rectangles and enjoy them with tea or coffee.
• Lemon bars can be a great addition to a brunch spread. Serve them alongside other sweet treats like vegan muffins, vegan scones, and fruit salad.
• Lemon bars can be a thoughtful gift for friends and family. Wrap them in parchment paper and tie them with a ribbon for a delicious homemade gift.
• These treats make a great addition to a party spread. Cut them into small squares or triangles and arrange them on a platter for easy snacking at a baby shower, wedding shower, or afternoon tea.
• Use vegan lemon bars as a base for a trifle. Layer them with vegan whipped cream and fresh berries for a stunning and delicious dessert.
• Drizzle a simple lemon glaze over the top of the lemon bars for an extra burst of lemon flavor and a beautiful presentation.

Frequently Asked Questions

Storing

Store in the refrigerator: Lemon bars should be stored to keep them fresh. Cover the container tightly with plastic wrap or an airtight lid. They can be stored in the refrigerator for up to 5 days.

Freeze for longer storage: If you want to store the lemon bars for longer, you can freeze them. Cut the bars into the desired size and shape, wrap each bar tightly in plastic wrap, and place them in an airtight container. Label the container with the date and store them in the freezer for up to 2 months.