Vegan Lemon Bars (Tangy + Creamy)

These Vegan Lemon Bars are a great treat to make anytime you need a little pick-me-up!

This dessert is bright, zesty, and just a little bit fancy!

The flavors are so vibrant and well-balanced, and the texture is spot-on. From the first time I made them, I was hooked!

These tangy, creamy squares are bursting with the zesty taste of real lemons. The crust is buttery, crumbly, and sweet, providing the perfect contrast to the smooth, velvety filling.

How to make Vegan Lemon Bars

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan. To make the crust, whisk together the all-purpose flour, almond flour, granulated sugar, powdered sugar, salt, and lemon zest in a large mixing bowl. Cut in the cold vegan butter using a pastry cutter or two knives until the mixture forms pea-sized crumbs. Gradually drizzle in the melted coconut oil, mixing gently until the dough just holds together. Press the crust mixture evenly into the prepared baking pan and bake for 25-30 minutes, or until the edges are lightly golden brown.

While the crust is baking, prepare the filling. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Stir in the lemon zest, lemon juice, and water until smooth, then add the vegan butter. Cook the mixture over medium heat, whisking constantly, until it thickens and becomes glossy, about 5-7 minutes. Remove the pan from the heat and stir in the vanilla extract and turmeric, if using. For an extra smooth texture, strain the filling through a fine-mesh sieve.

Allow both the crust and filling to cool completely. Once cooled, pour the filling over the crust and spread it evenly. Cover the pan and refrigerate overnight, or until the filling is fully set. Before serving, dust the top with powdered sugar, slice into bars, and enjoy!

For an optional garnish, add a sprinkle of lemon zest or a few candied lemon slices.

Tips:

• Allow the crust and filling to cool to room temperature before assembling to prevent the filling from soaking into the crust.
• Make sure the vegan butter is very cold to create a crumbly texture. You can even chill it in the freezer for a few minutes before using.
• Refrigerating the bars overnight helps the filling set firmly, making them easier to slice.

I hope you enjoy this recipe!

More Fun Treats

• Homemade Coconut Vanilla Ice Cream
• Vegan Apple Pie

Vegan Lemon Bars

These Vegan Lemon Bars are a great treat to make for summertime gatherings or anytime you need a little pick-me-up! Ready in just over an hour.

5 from 1 vote

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

Crust:

• 1 ¼ cups all-purpose flour
• ¼ cup almond flour
• ¼ cup granulated sugar
• ¼ cup powdered sugar
• ¼ teaspoon salt
• ½ cup cold vegan butter cut into cubes
• 6 tablespoons coconut oil melted
• Zest of 1 lemon

Filling:

• 1 cup granulated sugar
• 4 tablespoons cornstarch
• ¼ teaspoon salt
• Zest of 1 ½ lemons
• ⅓ cup lemon juice about 3-4 lemons
• ½ cup water
• ¼ cup vegan butter
• 1 teaspoon vanilla extract
• ¼ teaspoon turmeric

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Instructions

 

Preheat and Prep:

• Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.

Make the Crust:

• In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, powdered sugar, salt, and lemon zest.
• Cut in the cold vegan butter using a pastry cutter or two knives until the mixture forms pea-sized crumbs. Gradually drizzle in the melted coconut oil, mixing gently until the dough just holds together.
• Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 25-30 minutes, or until the edges are lightly golden brown.

Prepare the Filling:

• While the crust bakes, combine the granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in the lemon zest, lemon juice, and water until smooth. Add the vegan butter and cook over medium heat, whisking constantly, until the mixture thickens and turns glossy (about 5-7 minutes).
• Remove from heat and stir in the vanilla extract and turmeric (if using). Strain the mixture through a fine-mesh sieve for a smoother filling, if desired.

Assemble and Chill:

• Allow the crust and filling to cool completely. Pour the filling over the baked crust, spreading it evenly. Cover and refrigerate overnight or until set.

Serve:

• Dust the top with powdered sugar, slice into bars, and enjoy!