Vegan Lemon Bars

4.89 from 78 reviews

These easy vegan and gluten-free lemon bars are tart, creamy, and chewy. You'll love the oatmeal–walnut crust and the egg-free lemon filling!

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Prep Time 10 minutes
Servings 9 servings
Comments
22

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Vegan Lemon Bars.
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Make vegan lemon bars!

In the summertime, one of the desserts I like making for friends and family is these vegan lemon bars that are tart, sweet, and made with an oatmeal walnut crust. I think you’re going to love them because there’s no egg involved in making the creamy lemon custard, but the texture of the filling and crust are just amazing!

The vegan lemon bars are not only egg-free, but also butter-free. It’s a lighter version of the classic lemon squares but there’s no shortage of flavor here! You can make them a few days in advance because they actually get better as they sit, and the lemon flavor actually gets stronger.

Happy Cooking!
– Yumna

Vegan Lemon Bars Ingredients

Ingredients to make the recipe
  • For the crust: Instead of a more traditional graham cracker crust, I make mine with rolled oats, walnuts, coconut oil and maple syrup. You can swap the walnuts for other nuts, you can swap the coconut oil for another oil or vegan butter and you can also change the maple syrup to agave.
  • For the lemon filling: Use both fresh lemon juice and lemon zest for the best flavor. Mix it with granulated sugar, coconut milk, cornstarch and turmeric to help brighten up that yellow lemony color.

How to Make Vegan Lemon Bars

Crust mixture in food processor before blending.
Step 1: In the bowl of a food processor, add the oats, walnuts, coconut oil, maple syrup, and salt.
Crust mixture after blending.
Step 2: Blend until the mixture is crumbly and sticky.
Crust mixture in baking dish before baking.
Step 3: Transfer the mixture to the prepared baking dish and spread evenly.
Crust after baking.
Step 4: Bake until the edges are golden brown.
Lemon filling ingredients in a pot before whisking.
Step 5: In a medium saucepan, add the lemon juice, sugar, coconut milk, cornstarch, lemon zest, and turmeric.
Lemon filling thickened.
Step 6: Whisk well to dissolve the cornstarch, then whisk constantly until the sugar dissolves and the mixture thickens.
Lemon filling on top of crust before baking.
Step 7: Pour the lemon filling over the crust in an even layer.
Lemon filling on top of crust after baking.
Step 8: Bake in the oven and let cool at room temperature until cool to the touch.
Lemon bars after resting.
Step 9: Transfer to the refrigerator uncovered until set.
Bars cut into squares on cutting board.
Step 10: Dust generously with powdered sugar and cut into 9 or 16 squares.
Vegan Lemon Bars..

Vegan Lemon Bars

Author: Yumna Jawad
4.89 from 78 reviews
This Vegan Lemon Bars recipe is made with no egg and no butter. The filling is creamy and tart and the oatmeal walnut crust is nutty, chewy and so delicious
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings9 servings

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Ingredients
  

For the Crust

For the Lemon Filling

  • 1 cup lemon juice about 5 lemons
  • 1 cup granulated sugar
  • 1 cup can full-fat coconut milk using mostly the white part (cooled)
  • cup cornstarch
  • 1 tablespoon lemon zest
  • ¼ teaspoon turmeric

For Serving

Instructions

Make the crust:

  • Preheat the oven to 350°F and line an 8×8 inch baking dish with parchment paper.
  • In the bowl of a food processor, add the oats, walnuts, coconut oil, maple syrup, and salt. Pulse until the mixture is crumbly and sticky, about 1 minute.
  • Transfer the mixture to the prepared baking dish and spread evenly. Use the back of a spoon to press it down until it's evenly distributed and well-packed.
  • Bake in the preheated oven until the edges are golden brown, about 15 minutes. Remove from the oven and cool slightly.

Make the filling:

  • In a medium saucepan without any heat, add the lemon juice, sugar, coconut milk, cornstarch, lemon zest, and turmeric. Whisk well to dissolve the cornstarch. Transfer to medium heat, whisking constantly until the sugar dissolves and the mixture thickens, about 10 minutes.
  • Pour the lemon filling over the crust in an even layer, using a spatula if needed to smooth. Bake in the oven for 15 minutes, then remove and let cool at room temperature until cool to the touch, about 30 minutes. Transfer to the refrigerator uncovered for an additional 1–2 hours, or overnight, until set.
  • Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar, and cut into 9 or 16 squares.

Notes

Storage: Store in an airtight container with a layer of parchment paper between each row. The eggless lemon bars will keep for 4 days at room temperature and for 1 week in the fridge.
Freezing Instructions: Layer the bars between sheets of wax paper in an airtight container, and they’ll last in the freezer for up to three months. Let them thaw overnight in the fridge before serving.

Nutrition

Calories: 365kcal, Carbohydrates: 40g, Protein: 5g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 2g, Sodium: 71mg, Potassium: 225mg, Fiber: 3g, Sugar: 26g, Vitamin A: 6IU, Vitamin C: 12mg, Calcium: 33mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Variations

  • Add ground ginger to the crust. This gives the lemon oatmeal bars a lovely zing. A little goes a long way. About ¼ of a teaspoon is all you need!
  • Top the bars with a crunch. Sprinkle the lemon bars with coconut flakes, toasted nuts, or crushed freeze-dried berries.
  • Turn them into key lime bars. Use lime juice and lime zest in the filling instead of lemon juice and lemon zest for a whole new dessert.

Recipe Tips

  1. Zest your lemons before you juice them. It’s much easier to zest a plump lemon!
  2. Be patient while cooking the filling. It might seem like it’s taking forever for the mixture to thicken, but if you keep whisking, it will happen. Be sure to use medium heat so the mixture doesn’t boil.
  3. Let the bars cool completely before cutting into them. This will help them hold their shape especially since there’s no egg in the recipe.
Close up shot of two lemon bars dusted with powdered sugar

FAQs

How do I store vegan lemon bars?

Store in an airtight container with a layer of parchment paper between each row. The eggless lemon bars will keep for 4 days at room temperature and for 1 week in the fridge.

Can I freeze vegan lemon bars?

Yes! Layer the bars between sheets of wax paper in an airtight container, and they’ll last in the freezer for up to three months. Let them thaw overnight in the fridge before serving.

Why won’t my lemon filling thicken?

If your lemon filling isn’t thickening, it’s likely because you’re either not using enough cornstarch or you’re cooking it on too high of heat. Be sure to use the amount of cornstarch in the recipe and cook the filling on medium heat, whisking constantly until the mixture thickens.

My lemon bars are too tart. What can I do?

If your lemon bars are too tart, you can add a little bit of powdered sugar, whipped cream, sweetened yogurt, or white chocolate drizzle on top. You can also serve them with something mild like vanilla ice cream, crème fraîche, mascarpone, or shortbread cookies.

Sliced vegan lemon bars dusted with powdered sugar on cutting board

More Vegan Dessert Recipes

4.89 from 78 votes (71 ratings without comment)

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Comments

  1. Lorelai says:

    This was a terrible recipe with REALLY bad directions.

    1. Yumna J. says:

      Hi there, just checking to make sure you scrolled all the way down to the full recipe card at the bottom of the post?

      1. Kate says:

        Yumna, I’m not the original commenter here, but I followed the recipe card to a T and still ended up with a goopy mess that wouldn’t set. Not sure what happened!?

        1. Yumna J. says:

          Oh no! So sorry to hear that, Kate!! It sounds like your lemon filling didn’t thicken up or set properly. Did you make sure to use 1/3 cup cornstarch and whisk the filling on medium heat (not higher)?

  2. Kathryn says:

    Have you considered using agar as the setting agent? The topping would only need to be heated/cooked in a saucepan to dissolve the sugar and agar, then poured on the cold base to set in the fridge (a vegan “jelly”). It might be easier. I look forward to trying this recipe. 😀

    1. Yumna says:

      This is a nice idea, thanks for sharing! In this case, cornstarch is much easier to find across the country so I decided to go with that.

  3. Isabella says:

    simply the best version of vegan lemon bars out there! Tried others nothing compares.. easy to make I cut back on the sugar no one noticed .. a crowd pleaser.. the only problem should have doubled the recipe.

    1. Yumna J. says:

      Haha they are so good, I can’t keep them in the house!

  4. Jim A says:

    This is delicious! Your recipes and tips are always so easy to follow and end up with something the family loves. 😋

    1. Yumna J. says:

      Thank you so much, Jim!!

  5. Phyllis Barr says:

    Could I use evaporated milk instead of coconut milk?

  6. Beverly says:

    Hi,
    What about a sub for nuts? I’m allergic. Thanks!

    1. Yumna Jawad says:

      I haven’t tried this recipe with a nut substitute yet. You could try pumpkin or sunflower seeds?

  7. Amedeo Vampa says:

    Love your recipes but so many, we can’t use them because my wife is diabetic. Desserts especially. Do you have any desserts that could be used by diabetics? I am sure we are not the only ones that would appeciate it.

    1. Yumna Jawad says:

      Thank you! While I don’t focus on creating diabetic friendly desserts, there are some other amazing food bloggers out there who do!

    2. Lucia says:

      What about Monk sugar? that could be a good substitute? I haven’t tried it yet.

  8. Christelle Zaghrini says:

    I really enjoyed preparing these bars, the recipe is soo easy and the outcome it just delicious!

    1. Yumna J. says:

      Yay!! I love that!

      1. Christelle says:

        I loved the original version of these lemon bars. I am quite disappointed from the visual and the color that changed drastically with the removal of the nuts from the filling. I definitely prefer the original recipe.

        1. Yumna Jawad says:

          Thank you for sharing your feedback with me! Did you find the color to not be as vibrant with this new recipe?

          1. Christelle says:

            Indeed, darker.. is the photo of these bars updated as well?

  9. Emily Kemp says:

    These looks so delicious and creamy!