Tangy Vegan Lemon Bars Recipe with Shortbread Crust

Vegan lemon bars — a bright, tangy dessert that tastes impossibly like the classic version. Made without eggs and with just nine ingredients, these bars are easy to prepare and great for sharing.

I made these vegan lemon bars when I wanted something sweet but different from my usual snacks. The result was a tender shortbread crust topped with a silky, tart lemon filling. They keep well, travel easily, and are an excellent option for gatherings where some guests prefer plant-based treats.

How to make vegan lemon bars

1. Preheat the oven to 350ºF (180ºC). Line a 9×13-inch (about 23×33 cm) baking dish with parchment paper and set aside.
2. Prepare the shortbread crust: combine the crust ingredients in a large bowl and mix until evenly combined.
3. Press the dough firmly and evenly into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 20–25 minutes, until the edges are lightly golden. Remove from the oven and set aside.
5. Make the lemon filling: whisk all filling ingredients together in a saucepan until smooth.
6. Heat the filling mixture, bringing it to a gentle boil, then reduce the heat and simmer while whisking constantly until the mixture thickens and becomes glossy.
7. Pour and spread the hot filling evenly over the baked crust, smoothing the top with a spatula.
8. Bake again for 15–20 minutes so the filling sets.
9. Cool the pan completely at room temperature, then refrigerate for at least 2 hours (or ideally overnight) until thoroughly chilled and firm.
10. Lift the chilled block out of the pan using the parchment paper, optionally dust the top with powdered sugar, and cut into squares. Serve immediately or store chilled.

Ingredients and tips

• All-purpose flour: The recipe uses all-purpose flour for the shortbread crust. You can try a gluten-free flour blend if you need the bars to be gluten-free, but you may need to adjust the amount to get the right dough texture.
• Vegan butter: Use a store-bought vegan butter or homemade vegan butter. Melt it before mixing into the crust.
• Granulated sugar: Regular granulated sugar works well; you can substitute brown sugar, coconut sugar, or cane sugar if you prefer. Ensure the sugar is vegan if that matters to you.
• Full-fat coconut milk: The filling calls for full-fat coconut milk (or coconut cream). The higher fat content helps the filling set and gives it a smooth mouthfeel; lower-fat milks are unlikely to produce the same result.
• Lemon juice and optional lemon zest: Freshly squeezed lemon juice gives the best flavor. Zest is optional but adds an extra bright lemon aroma.
• Cornstarch: Cornstarch is used to thicken the filling. Other starches may work, but results can vary.
• Turmeric or yellow coloring (optional): A tiny pinch of turmeric or a drop of yellow food coloring can enhance the filling’s color without affecting flavor.

Do lemon bars need to be refrigerated?

Yes. Because the filling contains coconut milk and is thickened rather than baked into a dry texture, refrigerate the bars to preserve their consistency and flavor. Stored in an airtight container, they will keep in the fridge for up to one week.

Can you freeze lemon bars?

Yes. For longer storage, place the cut bars in a freezer-safe bag or container and freeze for 3–4 months. Thaw in the refrigerator or at room temperature before serving.

Looking for more vegan snacks?

• Vegan cookie dough
• Vegan donuts
• Apple nachos
• Vegan white chocolate
• Vegan chocolate

Did you make these vegan lemon bars?

If you try this recipe, please leave a comment and let me know how it turned out. I love seeing variations and tips from readers.