Perfectly yellow lemon bars: For the best color, zest the lemons properly, only removing the outer yellow part of the peel. This will contribute to the vibrant yellow color of the bars. Squeeze the lemons thoroughly to extract as much juice as possible, and if you prefer a deeper yellow, add a pinch of turmeric.Chill adequately for perfect texture: Allow the lemon bars to chill for at least 2 hours. This not only lets them fully set, but also helps develop the right texture and flavor.Grease or line your baking pan: To prevent the crust from sticking to the pan, make sure to grease it or use parchment paper before pressing in the shortbread crust mixture.Press the crust evenly and firmly: When pressing the crust into the baking pan, use the back of a spoon or your fingers for an even distribution and a sturdy base for the lemon curd filling.Stir the filling continuously: While cooking the lemon filling over medium heat, stir continuously to prevent lumps and to ensure it thickens evenly.Avoid overcooking filling: Once the lemon filling has thickened and come to a gentle boil, remove it from the heat promptly to avoid overcooking.
Storage: Place the leftover vegan lemon bars in an airtight container. They can be stored in the fridge for up 3 to 4 days. It is crucial to keep them refrigerated to maintain their texture and taste.Freezing: Wrap vegan lemon bars in plastic wrap or place them in a freezer-safe container. They can be frozen for up to a month. When you're ready to enjoy them, let them thaw in the refrigerator overnight.
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Italian Lemon Ricotta Cake - This Italian Lemon Ricotta Cake is my go-to for any occasion - moist, tender, and absolutely delicious. The balance of citrus and the slight tang from the ricotta makes every bite irresistible.
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These Vegan Lemon Bars have a bright lemony flavor and the perfect amount of tang. You won’t believe they are made without eggs or butter! The tangy filling sits atop a perfect vegan shortbread crust.
Who doesn't love a tangy-sweet lemon bar? This vegan version is just as tasty as the classic, and we bet your friends and family won't even be able to tell the difference. Here's why this recipe stands out:
Simple Ingredients: You likely have all the ingredients for this recipe in your pantry already.
Easy to Make: The recipe uses simple methods that anyone can follow, making it perfect for beginners.
No-Baking Required: These lemon bars don't require any baking, saving you time and keeping your kitchen cool.
Vegan and Gluten-Free: The recipe is completely vegan and easily gluten-free, making it an inclusive dessert option for all.
Healthy and Delicious: The use of natural sweeteners and fresh lemons ensures that you get all the health benefits without compromising on flavor.
Customizable: You can easily customize this recipe with other fruit fillings like strawberries, raspberries, or blueberries for a variation of flavors.
Photo credit: Lavender & Macarons
Key Ingredients
Vegan Butter – The chilled and cubed vegan butter is the key to our buttery, delicious crust.
Lemon Juice and Zest – Fresh lemon juice and zest give our lemon bars their tangy, citrusy flavor.
Almond Milk – We use almond milk to make the lemon filling creamy and rich without any dairy products.
Substitutions and Variations
Here are my favorite substitutions and variations to make this recipe your own:
Different Citrus: While we love the classic lemon flavor, feel free to get creative with your citrus. You could try making these bars with lime juice and zest for a tangy twist, or even with orange juice for a sweeter, milder flavor.
Add Coconut: If you're a fan of coconut, consider adding some unsweetened shredded coconut to the crust or sprinkling it on top of the filling for a tropical twist.
Make Them Gluten-Free: If you're gluten-free, you can easily make these bars with a gluten-free all-purpose flour blend.
Try a Different Crust: If you're short on time, you can even use a store-bought vegan graham cracker crust or a pre-made gluten-free crust.
How to Make Vegan Lemon Bars
Step 1: Preheat oven to 350°F. In a food processor, mix flour, powdered sugar, vegan butter, and salt. Pulse until it forms crumbs. Press the crust mixture into a greased baking pan and bake for 15-20 minutes.
Step 2: In a saucepan, combine granulated sugar, lemon juice, zest, almond milk, and cornstarch. Whisk well. Cook over medium heat, stirring continuously, until it thickens and boils. Remove from heat.
Step 3: While the crust is hot, pour the lemon filling over it. Once cooled, refrigerate the lemon bars for at least 2 hours.
Step 4: Once chilled, cut the vegan lemon bars into squares or rectangles. If you like, dust the tops with a little powdered sugar or serve with fresh berries.
For full list of ingredients and instructions, see recipe card below.
Photo credit: Lavender & Macarons
Frequently Asked Questions
What type of flour should I use for the crust?
For this vegan lemon bars recipe, all-purpose flour is the best choice. It creates a firm, buttery shortbread crust that pairs perfectly with the tangy lemon filling.
Is there a specific type of vegan butter I should use?
Any brand of vegan butter that you prefer can be used. Just make sure it is chilled and cubed before adding it to the food processor to achieve the best texture for the shortbread crust.
How do I know when the lemon filling has thickened enough?
The lemon filling, which includes ingredients like lemon juice, lemon zest, almond milk, and cornstarch, will thicken on medium heat in about 5-7 minutes. It is ready when it comes to a gentle boil and has a curd-like consistency.
Recipe
Vegan Lemon Bars (Easy Recipe)
These Vegan Lemon Bars have a bright lemony flavor and the perfect amount of tang. You won’t believe they are made without eggs or butter! The tangy filling sits atop a perfect vegan shortbread crust.
In a food processor, add the all-purpose flour, powdered sugar, chilled and cubed vegan butter, and a pinch of salt. Pulse the mixture until it resembles coarse crumbs.
Press the crust mixture into the bottom of a greased 9x9-inch baking pan, forming an even layer. Bake the crust in the preheated oven for 15-20 minutes, or until it turns lightly golden.
In a small or medium saucepan, combine the granulated sugar, lemon juice, lemon zest, almond milk, and cornstarch. Whisk the mixture together until well combined.
Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens and comes to a gentle boil. This usually takes about 5-7 minutes.
Once the filling has thickened, remove the saucepan from the heat.
Once the crust is done baking, remove it from the oven and pour the lemon filling over the hot crust. Make sure the filling is evenly spread.
Once cooled, refrigerate the lemon bars for at least 2 hours to allow them to fully set.
Once chilled, cut the lemon bars into squares or rectangles. Optionally, dust the tops with powdered sugar or serve with berries.
Notes
Perfectly yellow lemon bars: For the best color, zest the lemons properly, only removing the outer yellow part of the peel. This will contribute to the vibrant yellow color of the bars. Squeeze the lemons thoroughly to extract as much juice as possible, and if you prefer a deeper yellow, add a pinch of turmeric.Chill adequately for perfect texture: Allow the lemon bars to chill for at least 2 hours. This not only lets them fully set, but also helps develop the right texture and flavor.Grease or line your baking pan: To prevent the crust from sticking to the pan, make sure to grease it or use parchment paper before pressing in the shortbread crust mixture.Press the crust evenly and firmly: When pressing the crust into the baking pan, use the back of a spoon or your fingers for an even distribution and a sturdy base for the lemon curd filling.Stir the filling continuously: While cooking the lemon filling over medium heat, stir continuously to prevent lumps and to ensure it thickens evenly.Avoid overcooking filling: Once the lemon filling has thickened and come to a gentle boil, remove it from the heat promptly to avoid overcooking.
Storage: Place the leftover vegan lemon bars in an airtight container. They can be stored in the fridge for up 3 to 4 days. It is crucial to keep them refrigerated to maintain their texture and taste.Freezing: Wrap vegan lemon bars in plastic wrap or place them in a freezer-safe container. They can be frozen for up to a month. When you're ready to enjoy them, let them thaw in the refrigerator overnight.
Vegan Lemon Tartlets - If you love lemon desserts, then these Lemon Curd Tartlets are absolutely perfect for you! They feature a delicious creamy, lemon curd filling and buttery shortcrust pastry tarts that have the most delicious flavor.
Italian Lemon Ricotta Cake - This Italian Lemon Ricotta Cake is my go-to for any occasion - moist, tender, and absolutely delicious. The balance of citrus and the slight tang from the ricotta makes every bite irresistible.
Lemon Ghriba - These Moroccan cookies are the healthier, vegan versions of traditional Ghriba cookies, made with almond and semolina flours.
Lemon Posset - This Lemon Posset with Coconut Shortbread Crust is my dream dessert - zesty, sweet, and perfectly buttery. It’s a luxurious, make-ahead treat that always impresses when I’m entertaining.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
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