Vegan Lemon Bars Recipe

This recipe for lemon bars is my absolute favorite because it’s a delightful balance of tangy and creamy goodness, with a vegan twist that even my non-vegan friends can’t resist. Plus, the vibrant hint of turmeric gives these bars a sunny pop of color, perfect for any Insta-worthy dessert spread!

My Vegan Lemon Bars are a delightful and zesty treat, perfect for those wanting a real citrus hit. They are made with freshly squeezed lemon juice, aromatic lemon zest, and coconut milk for creaminess.

And though you can’t taste it, a hint of turmeric offers a lovely golden hue, making these bars even more visually stunning.

Ingredients

All-purpose flour: Delivers framework, carbohydrates, and a little protein.

Plant-based butter: Contributes deep flavor, satisfying fat, and velvety moisture.

Sugar in granulated form: Sweetens and balances the tartness of lemon.

Cornstarch: Thickens the filling made with lemon; adds texture that is smooth.

Lemon juice: Delivers sharp flavor, vitamin C, and sources of acid.

The oils present in the lemon zest serve to heighten the flavor of lemons and pack a fragrant punch.

Coconut milk: Provides creaminess, is dairy-free, contains healthy fats.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, cold and cubed
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon turmeric (for color, optional)
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 cup coconut milk

Instructions

1. Set your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it and lining it with parchment paper. It’s best to let the paper hang over the edges, as this will allow you to easily remove the baked product from the dish once it’s cooled.

2. In a bowl of medium size, combine the flour, and powdered sugar, and whisk them together.

3. Add the cold, cubed vegan butter to the flour mixture and use a fork or pastry cutter to combine until the mixture resembles coarse crumbs.

4. The mixture was pressed firmly into the bottom of the baking dish prepared beforehand in order to create the crust. For 15 to 20 minutes, it baked until it was lightly golden.

5. As the crust bakes, get the lemon filling ready. In a saucepan, combine the granulated sugar, cornstarch, and optional turmeric with enough water to make a smooth paste.

6. Combine the freshly squeezed lemon juice, lemon zest, and coconut milk in a mixing bowl. Stir vigorously until the three elements form a cohesive mixture.

7. Put the saucepan over medium heat, stirring all the while until the mix begins to bubble and thicken, about 5-7 minutes. Cut the heat and let thicken for another 1-2 minutes.

8. When the crust is prepared, the thickened lemon mixture is poured over the hot crust and spread evenly with a spatula.

9. Put the baking dish back in the oven and bake for another 20-25 minutes, until the filling is set.

10. Permit the lemon bars to cool thoroughly in the baking dish on a wire rack, and then chill in the refrigerator for at least 2 hours before cutting them into squares and serving.

Equipment Needed

1. Oven
2. 8×8-inch baking dish
3. Parchment paper
4. Medium mixing bowl
5. Whisk
6. Fork or pastry cutter
7. Saucepan
8. Measuring cups/spoons
9. Spatula
10. Wire rack

FAQ

• Can I use a different flour instead of all-purpose flour?You can use gluten-free flour if you want, but the texture might be different.
• Is the turmeric necessary for the recipe?Turmeric is not necessary and is put in primarily for the color it contributes. You can leave it out if you would rather.
• Can I substitute another non-dairy milk for coconut milk?Other nondairy milks, such as almond or soy milk, can certainly be used, but none can compete with the creamy richness of coconut milk.
• How should I store the vegan lemon bars?For up to 5 days, keep them in the fridge in an air-tight container.
• Can I make the crust without vegan butter?You can replace it with coconut oil, but doing so may slightly alter the texture and flavor.
• Is there an alternative to cornstarch?Instead of cornstarch, use arrowroot powder or tapioca starch.
• How can I adjust the sweetness?Granulated sugar can be modified to your liking; you can increase or decrease it by a couple of tablespoons to achieve your desired sweetness.

Substitutions and Variations

1 cup all-purpose flour can be substituted with 1 cup of a gluten-free flour blend.
1/2 cup of vegan butter can be swapped for 1/2 cup of cold, solid coconut oil.
1/4 cup arrowroot powder can be used as a substitute for 1/4 cup cornstarch.
1 cup coconut milk can be substituted with 1 cup almond milk or any other plant-based milk.

Pro Tips

1. Chill the Butter Make sure the vegan butter is very cold before you begin. This helps create a flaky and tender crust by preventing the butter from melting too quickly when it’s mixed with the flour.

2. Use Fresh Lemons Freshly squeezed lemon juice and fresh lemon zest are key to enhancing the flavor of the lemon filling. Avoid bottled lemon juice as it can lack the bright, fresh taste that makes these bars stand out.

3. Prevent a Soggy Bottom Ensure your crust is golden and set before adding the lemon filling. If the crust isn’t baked enough, it can become soggy when the filling is poured over it.

4. Fine Grater for Zest Use a microplane or fine grater to zest the lemons. This ensures you get the flavorful oils from the zest without the bitter pith, enhancing the lemon flavor without bitterness.

5. Check for Filling Set To make sure the lemon filling is set after baking, give the dish a gentle shake. The center should wobble slightly but not be too liquid. This helps ensure a perfect texture when cooled.