Creamy Vegan Lemon Bars
These vegan lemon bars are creamy, tangy, and surprisingly simple to pull together.
A buttery shortbread crust holds a silky lemon filling that sets up without eggs or dairy.
What Makes These Vegan Lemon Bars So Good
The silken tofu blend gives you a custard that is dense and smooth, with zero eggy aftertaste. Fresh lemon juice and zest keep the flavor sharp and bright, cutting right through the sweetness.
The crust stays crisp underneath all that filling because it gets baked twice. You get a clean snap when you bite into a chilled bar, then the filling melts into something almost like lemon curd.
Ingredients
- 1 1/2 cups all-purpose flour: for the shortbread base
- 1/2 cup powdered sugar: keeps the crust tender
- 1/2 cup melted coconut oil: use refined coconut oil for a neutral taste
- 1/4 tsp salt: balances the sweetness
- 12 oz silken tofu, drained: the secret to an egg-free custard
- 3/4 cup granulated sugar: sweetens and helps the filling set
- 1/2 cup fresh lemon juice: from about 3 juicy lemons
- Zest of 2 lemons: for extra bright flavor
- 2 tbsp cornstarch: thickens the filling without dairy
- 1 tsp vanilla extract: rounds out the tartness
- Pinch of turmeric: optional, for natural yellow color
Variations / Substitutions
- Coconut oil: Swap with melted vegan butter for a richer, more traditional shortbread crust.
- Silken tofu: Replace with 3/4 cup full-fat canned coconut milk, but the filling will be softer; add an extra tablespoon of cornstarch to help it set.
- Lemon: Use half lemon juice and half lime juice for a lime bar version.
- Gluten-free: Substitute a 1:1 gluten-free baking blend for the all-purpose flour.
If you like citrus desserts, our Vegan Key Lime Bars are just as simple.
How To Make Vegan Lemon Bars
Step 1: Press the Crust
Preheat the oven to 350°F (180°C). In a mixing bowl, stir together the 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/4 tsp salt. Drizzle in the 1/2 cup melted coconut oil and mix until the dough looks like damp sand and holds together when you pinch it.
Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides. Dump the crumbs into the pan and press them into an even layer. A flat-bottomed measuring cup works well here, firm but not so hard that you grease the dough out of shape.
Step 2: Bake the Crust
Slide the pan into the hot oven and bake until the edges turn lightly golden, about 20 minutes. The center might still look pale, but it will firm up as it cools.
If the crust puffs up anywhere, just prick it gently with a fork after you pull it out. It will settle back down before you add the filling.
Step 3: Blend the Filling
While the crust bakes, add the drained silken tofu to a blender. Pour in the 3/4 cup granulated sugar, 1/2 cup lemon juice, the lemon zest, 2 tbsp cornstarch, 1 tsp vanilla, and a pinch of turmeric. Blend on high until the mixture is completely smooth and no white tofu streaks remain.
Taste the filling at this stage. It should be punchy and tart, because the flavor softens a little as the bars cool. Add a spoonful more sugar only if it tastes too sharp for you.
Step 4: Pour and Bake the Filling
As soon as the crust comes out of the oven, pour the lemon filling right over it while the pan is still hot. The heat helps the bottom of the filling start setting immediately, so you get a clean layer.
Return the pan to the oven and bake for 25 to 30 minutes. The filling is ready when the edges look set but the center still wobbles slightly, like firm Jell-O. It will continue firming as it chills.
Step 5: Slice and Dust with Powdered Sugar
Let the bars cool on the counter for about 30 minutes, then move the whole pan to the fridge. Chill for at least 2 hours, until the filling is cold and sliceable.
Use the parchment overhang to lift the block out of the pan. Set it on a cutting board, slice into squares, and dust a fresh layer of powdered sugar over the top just before serving.
Tips for the Best Lemon Bars
- Fresh lemon juice makes a real difference here. Bottled juice tastes flat and the filling can turn out too watery.
- Lining the pan with parchment that hangs over two sides lets you lift the whole slab out without wrestling the corners.
- Taste the blended filling before baking. The balance of sweet and tart should be exactly where you want it right then.
- If your crust puffs in the oven, poke it lightly with a fork as soon as it comes out. The steam escapes and it settles flat.
Bake times by pan size:
| Pan Size | Crust Bake | Filling Bake |
|---|---|---|
| 8×8 inch | 20 mins | 30-35 mins |
| 9×9 inch | 18 mins | 25-30 mins |
Storing Leftover Lemon Bars
- Refrigerate: Store bars in an airtight container in the fridge for up to 4 days. They get slightly softer as they sit but the flavor stays bright.
- Serve cold: These bars are at their best straight from the fridge, so no reheating is needed.
Frequently Asked Questions
Can I freeze vegan lemon bars?
Yes. Wrap each bar individually in plastic and freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh powdered sugar.
My filling didn’t set. What went wrong?
The bars likely needed more bake time. The center should wobble like a firm gelatin when you pull the pan, not slosh like liquid. As it cools and chills, that wobble turns into a sliceable texture.
Can I use coconut sugar or another sweetener?
No, granulated sugar is necessary for that silky, smooth texture. Coconut sugar stays grainy and darkens the color to a muddy shade.
Do I need to press the tofu?
No, silken tofu is already soft and wet. Just drain away the water in the package, and blend it as is.
Vegan Lemon Bars Recipe
Ingredients
Method
- Preheat oven to 350°F. Mix flour, powdered sugar, salt, and coconut oil until crumbly. Press firmly into a parchment-lined 8×8 inch pan.
- Bake crust until edges are lightly golden, about 20 minutes.
- Blend tofu, granulated sugar, lemon juice, lemon zest, cornstarch, vanilla, and turmeric until completely smooth.
- Pour filling over the hot crust and bake 25 to 30 minutes, until edges are set and the center jiggles slightly.
- Cool on the counter for 30 minutes, then chill in the fridge at least 2 hours. Lift out, slice into squares, and dust with powdered sugar.
