Vegan Lemon Bars

4.89 from 78 votes

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

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Author: Yumna Jawad

Equipment

Ingredients

For the Crust

1 cup rolled oats
1 ½ cups walnuts
2 tablespoons coconut oil
1 tablespoon maple syrup
¼ teaspoon salt

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)
⅓ cup cornstarch
1 tablespoon lemon zest
¼ teaspoon turmeric

For Serving

Powdered sugar

Instructions

Make the crust:

Preheat the oven to 350°F and line an 8x8 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.

Video

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

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