Vegan Lemon Bars

5 from 5 votes

Indulge in the deliciousness of tangy and sweet vegan lemon bars! Made with simple plant-based ingredients, these bars are perfect for anyone looking for a bright, citrusy dessert!

Prep Time20

Cook Time35

Chill2

Total Time2 55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: bars

Calories: 356kcal

Author: Alison Corey

Equipment

Ingredients

Shortbread Crust

1 cup vegan butter
½ cup organic cane sugar
2 cups white whole-wheat flour
½ teaspoon salt
2 teaspoon vanilla extract

Lemon Filling

1 ½ cup fresh lemon juice about 6 lemons
1 tbsp lemon zest
2 ½ cups full-fat coconut milk
2 cups organic cane sugar
¾ cup corn starch
¼ teaspoon turmeric

Topping

2 tbsp powdered sugar

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
In a medium mixing bowl, combine the melted vegan butter, cane sugar, flour, salt, and vanilla extract. Mix until it forms a crumbly mixture.
Pour the mixture into the baking dish and press it down evenly. Bake for 20 minutes or until the edges are lightly browned.
While the crust is baking, heat a large saucepan over medium heat. Combine the lemon juice and zest, coconut milk, sugar, cornstarch, and turmeric. Whisk continuously until the sugar dissolves, the corn starch is absorbed, and the sauce thickens.
Once the crust is done, remove it from the oven and pour the lemon mixture on top. Spread it evenly with a spatula.
Bake for an additional 20-25 minutes or until the edges are golden brown and the filling is set.
Remove from the oven and let it cool down 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.
Once cooled, dust with powdered sugar and cut into squares.

Video

Notes

Tips for Making Vegan Lemon Bars

- 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 9x13-inch baking dish is the best size. A square 8x8 or 9x9 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 in advance of serving so that I can allow them to chill in the refrigerator overnight before cutting.

- 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.
- Store in the refrigerator for up to 5 days in an airtight container. Or store in the freezer in an airtight container for up to 2 months.

Nutrition