Vegan Lemon Bars
So you want dessert, but not the heavy, chocolatey kind. You want something fresh, zippy, and just tart enough to make your face do that happy little scrunch. Say hello to Vegan Lemon Bars—sunshine in square form.
They’ve got a buttery (but vegan) shortbread base and a smooth, lemony filling that hits the perfect balance between sweet and tangy. Basically, they taste like summer decided to show off.
Why This Recipe Is Awesome
Here’s why these bars are about to become your go-to:
- Totally vegan – No eggs, no dairy, no sad substitutes.
- Perfect sweet–tart balance – Lemon lovers, this one’s for you.
- Sliceable & shareable – Ideal for parties… or not sharing at all.
- Make-ahead friendly – Even better once chilled.
- Impressively bakery-like – People will assume you’re “good at baking.”
And honestly? They disappear fast. Consider yourself warned.
Ingredients You’ll Need
Shortbread Crust
- All-purpose flour – 1¼ cups
- Powdered sugar – ¼ cup
- Vegan butter – ½ cup, cold and cubed
- Pinch of salt – Balance is everything
Lemon Filling
- Fresh lemon juice – ½ cup (fresh only, please)
- Lemon zest – 1–2 tbsp (don’t be shy)
- Sugar – ¾ cup
- Cornstarch – ¼ cup (this replaces eggs—science!)
- Plant-based milk – ½ cup
- Turmeric – Tiny pinch (optional, for color—not flavor)
Optional topping:
- Powdered sugar for dramatic effect
Pro tip: Bottled lemon juice is a shortcut that shows. Fresh lemons = glow-up.
Step-by-Step Instructions
- Preheat the oven.
Set it to 180°C / 350°F. Line an 8×8-inch pan with parchment paper. - Make the crust.
Mix flour, powdered sugar, and salt. Cut in vegan butter until crumbly. - Press & bake.
Press crust firmly into the pan. Bake for 15–18 minutes until lightly golden. - Prepare the filling.
Whisk lemon juice, zest, sugar, cornstarch, and plant milk until smooth. - Pour & bake again.
Pour filling over warm crust. Return to oven for 20–25 minutes. - Cool completely.
Let bars cool at room temperature, then chill for at least 1 hour. - Slice & finish.
Dust with powdered sugar, slice into squares, and serve.
Common Mistakes to Avoid
- Not baking the crust first.
Soggy crust = instant disappointment. - Underwhisking the filling.
Cornstarch lumps are not the vibe. - Cutting while warm.
Chill time matters. Let them set. - Overdoing turmeric.
You want yellow, not curry-flavored lemon bars.
Alternatives & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Lower sugar: Reduce sugar slightly or use a sugar alternative.
- Extra tangy: Add more lemon zest or a splash of lime juice.
- Creamier texture: Add a few tablespoons of coconut cream.
- Flavor twist: Try orange or grapefruit instead of lemon.
IMO, lemon + powdered sugar = elite dessert combo.
FAQ
Do these taste eggy?
No eggs, no eggy taste. Just clean lemon flavor.
How do I know they’re set?
Edges firm, center slightly jiggly—it sets as it cools.
Can I freeze lemon bars?
Yes! Freeze sliced bars for up to a month.
Why are my bars too soft?
They need more chill time or slightly more cornstarch.
Can I make them ahead?
Absolutely. They’re better the next day.
Do I have to use turmeric?
Nope. It’s purely for color.
Final Thoughts
These Vegan Lemon Bars are bright, refreshing, and dangerously easy to love. Sweet, tart, and perfectly sliceable, they’re the kind of dessert that feels light—but still totally satisfying.
Make a batch, pop them in the fridge, and enjoy a square whenever you need a little citrus-powered happiness. 🍋
