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Easy Vegan Lemon Bars

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

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.