Vegan Lemon Bars
A shortbread-style crust made with plant-based butter is topped with a set lemon curd filling that uses cornstarch and coconut cream in place of eggs and dairy. The bars are tart, firm enough to slice cleanly, and finished with a dusting of powdered sugar. Plan for about 30 minutes of prep and an hour of baking and chilling time.
Equipment
- 8x8-inch baking pan
- Mixing bowls
- Saucepan
- Whisk
- Silicone spatula
- Plastic wrap or foil
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour preferably unbleached organic
- ½ cup vegan butter cold and cubed, such as Miyoko's or Earth Balance
- ¼ cup organic cane sugar or coconut sugar for a deeper flavor
- ¼ teaspoon sea salt
- 1 tablespoon cold water as needed to bind the dough
For the Lemon Filling:
- 1 cup fresh lemon juice from about 5–6 lemons, strained
- 1 tablespoon lemon zest finely grated from organic lemons
- 1 cup organic cane sugar or maple sugar for a milder sweetness
- ¼ cup cornstarch or arrowroot for a cleaner finish
- ¼ teaspoon ground turmeric for natural color (optional)
- ⅛ teaspoon sea salt
- ½ cup unsweetened plant milk such as almond or oat
- 2 tablespoons vegan butter for a smooth finish
For Garnish:
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on two opposite sides for easy lifting later.
- Prepare the crust in a medium bowl, combine the flour, sugar, and salt. Add cold vegan butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients. Mix until it resembles coarse crumbs. Add cold water, 1 teaspoon at a time, just until the dough holds together when pressed.
- Press the dough evenly into the lined pan. Use the bottom of a cup or your fingers to compact it. Bake for 20–22 minutes until lightly golden at the edges. Let cool slightly while preparing the filling.
- In a saucepan off heat, whisk together lemon juice, zest, sugar, cornstarch, sea salt, turmeric, and plant milk until fully dissolved and smooth.
- Cook over medium heat, whisking constantly until it thickens into a glossy, pudding-like consistency—about 5–7 minutes. Remove from heat and whisk in the vegan butter until smooth.
- Pour the filling over the baked crust and smooth the top with a spatula. Tap the pan gently to release any air bubbles.
- Bake for another 25 minutes at 325°F (165°C), or until the filling just begins to set around the edges but still trembles slightly in the center. It will firm fully as it cools.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight until fully set.
- Lift the bars from the pan using the parchment overhang. Slice into 9 squares and dust with powdered sugar before serving. For clean edges, wipe the knife between cuts.
Notes
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum.
- Turmeric is optional and used only for color—adjust the amount for a deeper yellow or omit entirely for a paler look.
- Make sure to whisk constantly while cooking the filling to prevent lumps.
Nutrition
Calories: 289kcalCarbohydrates: 47gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 204mgPotassium: 70mgFiber: 1gSugar: 29gVitamin A: 628IUVitamin C: 11mgCalcium: 22mgIron: 1mg
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