Vegan Lemon Bars

4.89 from 78 votes

These vegan lemon bars are creamy, chewy, and absolutely delicious - made with an oatmeal walnut crust and fresh lemons, they make the best lemon squares!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 365kcal

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, and blend until 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 for 15 minutes, until the edges are golden brown. Remove from 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. Then transfer to medium heat, whisking constantly until the sugar dissolves and the mixture thickens, about 10 minutes .
Pour the filling over the crust evenly, using a spatula if needed to smoothen. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 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 your lemon bars in an air-tight container. If you need to layer place a piece of parchment paper between each row. These will keep at room temperature for up to four days and for a week in the refrigerator.

Nutrition