These vegan, nut-free lemon bars are a true delight: a tender, buttery shortbread crust topped with a thick, custard-like lemon filling. Bright, balanced citrus flavor with a smooth texture — they’re an ideal treat for gatherings or a special snack at home.

A friend recently ended up with an abundance of lemons and asked for baking ideas that used a lot of lemon juice. That request sent me down a creative path: after testing several approaches and adapting a blood orange bar concept, I arrived at this version of lemon bars. I tested different cooking methods and ingredient balances to make a filling that is lush and silky without being too firm.

I prefer a generous filling-to-crust ratio, but for broader appeal this recipe targets a roughly 2.5:1 filling-to-crust balance. The filling is like a cross between a curd and a custard: creamy, velvety, and intensely lemony while still holding its shape when chilled. You can easily adjust the lemon intensity to suit your taste.

This recipe uses pantry-friendly vegan swaps to create the texture and flavor of traditional lemon bars without eggs or dairy. The crust delivers the familiar buttery shortbread feel, while silken tofu, coconut milk and starches provide the structure and silkiness of the filling.

Substitutions and tips:

• Vegan butter – provides a rich, buttery flavor and texture in the crust. If you prefer, substitute vegetable shortening or refined coconut oil; add a pinch more salt to compensate for the milder flavor.
• Cane sugar – recommended for both the crust and filling. Alternative sweeteners can change flavor, color, and texture; coconut sugar will darken the filling and alter the profile.
• Meyer lemons – sweeter and less acidic than standard lemons. If you use regular lemons, taste the blended filling and reduce juice or add a touch more sugar if needed.
• Flour – unbleached all-purpose flour is used in both crust and filling. For a gluten-free crust, replace the crust flour with a 1:1 gluten-free all-purpose blend. In the filling, you can substitute the flour with 2 tablespoons tapioca starch for thickening.
• Full-fat coconut milk – lends richness that mimics the fat in traditional custards. If you dislike coconut flavor, use a neutral vegan half-and-half instead.
• Silken tofu – supplies protein and body in place of eggs. Some liquid vegan egg substitutes may work, but tofu gives the most reliable texture.
• Starch – cornstarch helps the filling set while keeping it smooth. Tapioca starch is an acceptable swap but will yield a slightly looser result.
• Vanilla – vanilla bean paste is used here; an equal amount of vanilla extract will work as a substitute.
• Lemon extract – optional but useful for an extra lemon boost. If you don’t have it, omit or add 1/4 teaspoon cream of tartar to lift the tang.

If you have questions about substitutions or technique, feel free to leave a comment on the original post. If you make these bars and enjoy them, a rating on the recipe helps others find the recipe and supports the author.

Yield: 16 bars/squares

Vegan Vanilla Bean Lemon Bars

Thick, custard-like lemon filling balanced by a tender, buttery shortbread crust. These bars are nut-free, dairy-free, and full of bright citrus flavor.

Prep Time
20 minutes

Cook Time
20 minutes

Chilling Time
2 hours

Total Time
2 hours 40 minutes

Ingredients

Crust

• 1/2 cup (112 g) vegan butter, room temperature
• 1/4 cup (55 g) cane sugar
• 1 cup + 2 tablespoons (152 g) unbleached all-purpose flour
• 1/4 teaspoon sea salt

Lemon Bar Filling

• 1 1/2 cups (365 g) cane sugar
• 3/4 cup (177 ml) Meyer lemon juice, plus 2 teaspoons lemon zest
• 1 cup (210 g) silken tofu
• 1/2 cup (120 ml) full-fat coconut milk
• 1/4 cup (32 g) unbleached all-purpose flour
• 2 tablespoons (14 g) corn starch
• 2 teaspoons vanilla bean paste
• 1 teaspoon lemon extract (optional)
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground turmeric, for color (optional)
• Powdered sugar and lemon zest, for garnish

Instructions

1. For the crust: Line an 8×8-inch baking pan with parchment paper to make removing and slicing the bars easier.
2. Cream the vegan butter and sugar together for about 1 minute until fluffy. Add the flour and salt and mix until the dough is crumbly but holds together when squeezed.
3. Press the dough evenly into the bottom of the prepared pan. Refrigerate for 20 minutes. Preheat the oven to 350°F (180°C). Prick the crust a few times with a fork and bake 15–18 minutes or until lightly golden.
4. Make the filling: While the crust bakes, combine sugar, lemon juice and zest, silken tofu, coconut milk, flour, cornstarch, vanilla, lemon extract (if using), salt, and turmeric in a blender. Puree until completely smooth.
5. Pour the blended filling into a saucepan and bring to a gentle simmer over medium-high heat. Reduce to medium and whisk frequently, simmering 7–8 minutes until the mixture thickens to almost a gravy consistency.
6. Remove from heat. When the crust is ready, pour the hot filling over it. Tap the pan lightly to remove air bubbles and even out the top.
7. Chill the bars in the refrigerator for at least 2 hours, or longer for a firmer set. When set, lift the bars from the pan using the parchment. Use a knife rinsed with warm water to cleanly separate edges as needed.
8. Cut into 16 squares and dust with powdered sugar. Add a little extra lemon zest on top if desired. Store refrigerated for up to 10 days.

Notes

• Adjust lemon juice to taste if you prefer a sweeter or tangier bar.
• For a coconut-free option, substitute the coconut milk with a neutral vegan half-and-half.
• If using regular lemons instead of Meyer, reduce juice slightly or add a touch of extra sugar if the filling tastes very tart after blending.
• Swapping cornstarch for tapioca starch is fine, but the filling may be slightly looser.

Nutrition Information:

Yield:

16

Amount Per Serving:
Calories: 225
Total Fat: 7g
Saturated Fat: 5g
Carbohydrates: 38g
Fiber: 0g
Sugar: 1g
Protein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo if you try these lemon bars — feedback and photos are always appreciated.

If you enjoy citrus desserts, here are a few related treats you might like from the archive: Lemon Berry Cheezecake Parfait, Gluten-free Strawberry Rhubarb Crumble Bars, Lemon Blueberry Yogurt Loaf, and Glazed Cranberry Orange Scones.