Easy Vegan Lemon Bars

These lemon bars are sunshine in square form: bright and tangy, with a buttery-shortbread vibe and a creamy, custardy top that somehow has zero eggs. The filling sets silky thanks to cornstarch and a splash of coconut milk, so you still get that classic wobble and clean slice. They’re simple, pantry-ish, and bring that zippy, tart bite that wakes your whole mouth up. Also: they look fancy, like you bought them from the bakery you swear you’re not trying to impress.

The first time I made these, my husband ate three over the sink while saying, “these are… vegan?” with crumbs all over his shirt. Now I have to hide a corner piece for the next morning because my little guy calls them “sunshine squares” and will 100% track them down. We bring a pan to picnics, and they vanish before the watermelon does, which feels like a small miracle.

How to Make It

Grab an 8-inch square pan, line it with parchment so you have little wings that hang over (future you will thank you when you lift the whole slab out). For the crust, mash 1/2 cup vegan butter with 1/4 cup powdered sugar, a pinch of salt, and 1 1/4 cups all-purpose flour until it looks like damp sand. Press it into the pan—don’t overthink the corners—and bake at 350°F for 18–20 minutes, just until the edges go light golden.

While that’s happening, whisk the filling in a saucepan: 1 cup fresh lemon juice, the zest of 2 lemons, 3/4 cup sugar (do 2/3 cup if you love tart-tart), 1 cup full-fat coconut milk, 6 tablespoons cornstarch, a pinch of turmeric for color if you’re feeling extra, and 1/8 teaspoon salt. Put it over medium heat and keep whisking. It’ll look thin, then glossy, then suddenly thicken like pudding—let it bubble for 30–60 seconds so the cornstarch fully sets up.

Pour the hot filling onto the hot crust (hot-on-hot helps it fuse). Give the pan a little wiggle to smooth the top. Cool on the counter for 15 minutes, then chill 2–3 hours until firm. Dust with powdered sugar right before serving, slice into 16 small squares, and try not to eat the messy corner piece while “cleaning up.”

✔Ingredient Notes

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– Fresh lemon juice: Non-negotiable. Bottled works in a pinch but tastes sleepy—add extra zest to wake it up.
– Lemon zest: All the perfume lives here. Avoid the bitter white pith; quick, light strokes on a microplane.
– Cornstarch: The eggless set. Measure with a light hand and cook until it bubbles or it won’t firm up.
– Full-fat coconut milk: Creamy body without coconut flavor taking over. Shake the can or whisk the solids and liquid together.
– Sugar: Regular granulated keeps the color sunny. Coconut sugar makes it caramel-tan—still good, less “lemon bar” look.
– All-purpose flour: Classic shortbread texture. A 1:1 gluten-free blend works too; just pat it firmly.
– Vegan butter: Gives that buttery snap in the crust. Use a stick-style butter; tub spreads can bake up soft.
– Turmeric (pinch): Just for color, not flavor. Too much and your bars go curry-yellow—ask me how I know.

✔Recipe Steps

1. Preheat oven to 350°F and line an 8-inch square pan with parchment, leaving overhang.
2. Mix crust by creaming 1/2 cup vegan butter with 1/4 cup powdered sugar, then stir in 1 1/4 cups flour and a pinch of salt.
3. Press crust into pan and bake 18–20 minutes until lightly golden at the edges.
4. Whisk filling (1 cup lemon juice, zest of 2 lemons, 3/4 cup sugar, 1 cup coconut milk, 6 tbsp cornstarch, pinch turmeric, 1/8 tsp salt) in a saucepan until smooth.
5. Cook over medium heat, whisking, until thick and glossy; let bubble 30–60 seconds, then pour onto hot crust.
6. Cool 15 minutes, chill 2–3 hours until set, dust with powdered sugar, and slice into 16 squares.

What to Serve It With

– A pile of fresh raspberries or strawberries.
– Tea, iced coffee, or sparkling water with a lemon slice because we’re extra.
– Coconut whipped cream if you want a dessert-cloud moment.
– A salty snack board (trust me—the sweet-tart with olives and nuts is a vibe).

✔Tips & Mistakes

– Cook the filling until it actually bubbles. If you stop when it’s merely thick, it’ll weep later.
– Don’t skip the parchment sling. Warm bars are slippery little suckers.
– Taste the lemon-sugar mixture before heating and adjust sweetness then—once it’s thick, it’s too late.
– Dust with powdered sugar right before serving; the top absorbs it if it sits.
– If your pan is dark metal, check the crust early—it browns faster.

✔Storage Tips

Fridge is best: cover and chill up to 4–5 days. Stack with parchment between layers so they don’t glue together. They’re actually amazing cold—sharper lemon pop, cleaner bite. Freezer? Yes. Freeze on a sheet, then bag up to 2 months. Thaw in the fridge. And if you eat one for breakfast with coffee… honestly, you’re doing great.

✔Variations and Substitutions

– Lime bars: swap lemon for lime juice/zest; add an extra tablespoon of sugar because limes hit harder.
– Meyer lemon: sweeter, floral; keep the sugar the same for a softer tang.
– Gluten-free: use a 1:1 GF flour blend in the crust or try 1 cup almond flour + 3 tbsp starch + 1/4 cup vegan butter.
– Sugar swaps: maple syrup works in the filling but reduce coconut milk by 2–3 tablespoons to keep it set. Honey works too if you’re not strictly vegan.
– Extra-firm bars: whisk in 1 teaspoon agar-agar powder with the cornstarch for picnic-proof slices.
– Berry swirl: dollop 2–3 tablespoons seedless raspberry jam on top before chilling and swirl with a toothpick.

Frequently Asked Questions

Easy Vegan Lemon Bars

Tangy, bright, and perfectly sweet vegan lemon bars with a buttery shortbread crust and silky lemon filling. Simple ingredients, big flavor.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cup all-purpose flour crust
• ▢ 0.33 cup powdered sugar crust
• ▢ 0.25 teaspoon fine sea salt crust
• ▢ 0.5 cup vegan butter melted, crust
• ▢ 1 teaspoon vanilla extract crust
• ▢ 1 cup granulated sugar filling
• ▢ 0.5 cup cornstarch filling, for thickening
• ▢ 0.13 teaspoon ground turmeric filling, for color (optional)
• ▢ 0.25 teaspoon fine sea salt filling
• ▢ 0.75 cup fresh lemon juice filling
• ▢ 0.5 cup full-fat coconut milk filling, well shaken
• ▢ 2 tablespoon lemon zest filling, from about 2 lemons
• ▢ 1 teaspoon vanilla extract filling
• ▢ 0.25 cup powdered sugar for dusting

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
• Make the crust: In a bowl, whisk flour, powdered sugar, and salt. Stir in melted vegan butter and vanilla until a soft dough forms.
• Press dough evenly into the lined pan. Dock lightly with a fork. Bake 15 to 18 minutes, until just set and lightly golden at the edges.
• While the crust bakes, make the filling: In a saucepan, whisk sugar, cornstarch, turmeric, and salt. Slowly whisk in lemon juice and coconut milk until smooth, then whisk in lemon zest and vanilla.
• Cook over medium heat, whisking constantly, until thick, glossy, and bubbling, 5 to 8 minutes. The whisk should leave trails and the filling should mound slightly.
• Pour the hot filling onto the warm crust and spread evenly to the corners.
• Return to the oven and bake 8 to 12 minutes, until the surface looks set and no longer jiggles at the edges.
• Cool in the pan on a rack for 60 minutes, then refrigerate at least 120 minutes until fully chilled and firm.
• Lift out using the parchment, dust with powdered sugar, and cut into 16 squares. Wipe the knife between cuts for clean edges.

Notes

For a brighter yellow, add an extra pinch of turmeric. For ultra-firm bars (warm kitchens), whisk 0.25 teaspoon agar agar powder into the dry filling mix. Store chilled up to 4 days; dust with sugar just before serving.