These vegan lemon bars have everything you love about the classic: a tender shortbread crust under a thick layer of bright, tangy lemon curd, finished with a snowy dusting of powdered sugar. They're also completely egg-free and made with everyday grocery store ingredients, so they're an easy win for anyone who loves a sweet-tart treat.
Traditional lemon bars get their creamy, set filling from a whole lot of eggs. Here, coconut cream and cornstarch do that job instead. The coconut cream makes the curd rich and silky, and the cornstarch thickens it on the stove so it firms up into neat, sliceable vegan lemon squares as it cools. No tofu, no agar, nothing hard to track down.
The crust is just as simple. Coconut oil stands in for butter and gets cut into flour, sugar and salt, then a splash of non-dairy milk pulls it together into a press-in dough. It bakes up crisp at the edges and sturdy enough to hold all that lemony goodness.
Key Ingredients & Substitutions
- Coconut oil. This replaces the butter in a classic shortbread crust. Use it softened but not melted, so you can cut it into the flour like cold butter. Refined coconut oil keeps the crust neutral, while virgin coconut oil adds a light coconut flavor that's lovely with lemon. A vegan butter stick works too, in the same amount.
- Soy or almond milk. Just half a cup brings the crust together. Use an unsweetened, unflavored kind, or make your own almond milk. Oat milk is fine here too.
- Coconut cream. This is the secret to the egg-free curd. Look for coconut cream in the international foods aisle, right next to the canned coconut milk; Trader Joe's and Thai Kitchen are two easy-to-find brands. If you can't find it, chill a can of full-fat coconut milk in the fridge overnight. When you open it, the thick solids on top are the coconut cream. Don't swap in light coconut milk, because the curd won't set as well.
- Lemons. You'll need ⅔ cup of fresh lemon juice, which usually takes 4 to 6 lemons, plus 2 tablespoons of zest. Zest the lemons before you juice them; it's much easier. Bottled juice works in a pinch, but fresh juice tastes noticeably brighter. A little lemon extract rounds out the flavor.
- Cornstarch. This thickens the curd in place of eggs. Whisk it into the cold lemon juice before heating so it doesn't clump. Cornstarch is the most reliable choice; arrowroot powder works in the same amount, but take the curd off the heat as soon as it thickens, since arrowroot can turn thin if it's cooked too long.
- Turmeric. Just a pinch of ground turmeric gives the filling that sunny yellow color that eggs would normally provide. You won't taste it at this amount. Skip it if you like; the bars will just be paler.
- Sugar. Granulated sugar goes into both the crust and the curd, and powdered sugar goes on top. Some white sugar is processed with bone char, so if you want your bars strictly vegan, use organic cane sugar, which never is. Organic powdered sugar is easy to find too.
Helpful Tips
Let the bars set fully. When the pan comes out of the oven, the curd will still look a little loose. That's normal! It firms up as it cools. Let the bars cool completely on a rack, which takes about 2 hours, and then chill them for at least an hour before slicing. If you cut them while they're warm, the filling will slump and run.
Cut clean squares. For bakery-neat edges, line the pan with a strip of parchment paper that hangs over two sides, so you can lift the whole slab out once it's chilled. Use a large, sharp knife, press straight down rather than sawing, and wipe the blade clean (or dip it in hot water and dry it) between every cut.
Make them a day ahead. These bars are actually better the next day, once the curd has had a full night in the fridge to firm up and the lemon flavor has settled in. Bake them the day before your party or potluck, keep them covered in the fridge, and add the powdered sugar right before serving.
Keep whisking the curd. Once the lemon mixture gets close to a simmer, it thickens fast. Whisk constantly the whole time it's on the heat so it stays smooth and lump-free, then let it bubble for about a minute more to cook out any starchy taste.
Pre-bake the crust until the edges turn golden. A crust that's baked on its own first stays crisp under the wet filling. Pull it when the edges just start to brown, pour the hot curd right over it, and slide it back into the oven.
Variations
- Lime bars. Swap the lemon juice and zest for lime juice and zest (you'll need about 6 to 8 limes) and leave out the lemon extract. You get a tangy, key lime-style bar.
- Orange bars. Orange juice on its own is too sweet to make a tart curd, so use half orange juice and half lemon juice, and swap the lemon zest for orange zest. Blood oranges give the filling a pretty pink-orange color.
- Gluten-free crust. Replace the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The curd is already gluten-free, since it's thickened with cornstarch.
- Extra zest. For a bolder lemon flavor, add another tablespoon of zest to the curd and a teaspoon to the crust dough. A few curls of fresh zest on top make a pretty garnish too.
Serving Ideas
Lemon bars and a hot cup of tea are a match made in heaven, so these are perfect for an afternoon tea or a lazy weekend treat. On a warm day, serve them chilled with a glass of sparkling Meyer lemonade for a seriously sunny combo.
They're also a great bring-along dessert for potlucks, bake sales, baby showers and spring brunches, since a 9-inch pan cuts into 16 tidy squares. Set them out on a dessert platter with a batch of vegan chocolate chip cookies and some vegan banana oatmeal cookies, and there's something for everyone. For a plated dessert, add a handful of fresh raspberries or blueberries and a spoonful of whipped coconut cream.
Storing & Freezing
Store the bars in an airtight container in the refrigerator for up to 5 days. If you need to stack them, put a sheet of parchment paper between the layers so they don't stick together. The powdered sugar slowly melts into the curd in the fridge, so give them a fresh dusting just before serving. Because the crust is made with coconut oil, the bars are firmest and neatest served cold or just slightly cool, so don't leave them out in a warm room for more than a couple of hours.
To freeze, cut the cooled bars into squares (without the powdered sugar), freeze them in a single layer on a parchment-lined tray until firm, then move them to a freezer bag or container. They'll keep for up to 3 months. Thaw them overnight in the refrigerator rather than on the counter. The curd may be a touch softer after freezing, but they still taste great. Dust with powdered sugar once they've thawed.
More Vegan Lemon Desserts
If you love these vegan lemon bars, be sure to check out our full vegan dessert collection, plus these other lemony treats:
📖 Recipe
Equipment
Ingredients
For the base:
- 1 ½ cups all-purpose flour
- ½ cup white sugar, organic for vegan-friendly
- ¼ teaspoon salt
- ½ cup coconut oil, softened a bit but not melted
- ½ cup unsweetened soy or almond milk
For the lemon curd:
- ⅔ cup lemon juice, about 4 to 6 lemons
- ½ cup white sugar, organic for vegan-friendly
- ¼ cup cornstarch
- 2 tablespoons lemon zest
- ½ teaspoon lemon extract
- ¼ teaspoon salt
- Pinch turmeric, optional, for color
- ¾ cup coconut cream, see note
For topping:
Instructions
- Preheat the oven to 350°F. Lightly oil a 9 x 9 inch square baking pan, or line it with parchment paper that hangs over two sides so you can lift the bars out later.
- Make the base by stirring together the flour, sugar and salt in a medium mixing bowl. Add the coconut oil and cut it in using a pastry cutter or a fork, until the mixture resembles fine crumbs. Stir in the milk to form a dough, continuing to stir or mix with your hands until it's nice and uniform.
- Press the dough evenly into the bottom of the prepared baking pan. Place it into the oven and bake just until the edges begin to brown, about 20 minutes.
- While the base bakes, make the curd. Place the lemon juice, sugar, cornstarch, lemon zest, lemon extract, salt, and turmeric (if using) into a small saucepan. Whisk until uniformly combined. Place the saucepan over medium heat and whisk in the coconut cream. Continue to whisk the mixture constantly as it heats up. The mixture should thicken up quickly once it gets to a simmer. Cook about 1 minute more, continuing to whisk vigorously, then remove the saucepan from the heat.
- Once the base comes out of the oven, pour the lemon mixture over it, and smooth it out into an even layer. Return the pan to the oven and bake about 15 minutes longer. You should see a few bubbles forming in the curd by this time.
- Remove the pan from the oven and transfer it to a cooling rack. The curd will continue to set as it cools. Let it cool completely, about 2 hours, then refrigerate for at least 1 hour so the curd firms up. Slice into 16 bars, wiping the knife clean between cuts.
- Sprinkle with powdered sugar just before serving.
Molly says
I am beyond excited to try this recipe! Lemon bars used to be my favorite dessert, but I haven't had them since becoming vegan about 5 years ago. I will be making these for Easter. Thank you!!
Alissa says
I hope you enjoy them as much as I did!!
Shannon says
Sounds really good, I'll need to make them with a gluten free flour blend, but think that should work out fine:) Thanks!!
Alissa says
Thank you! I'd love to hear how the gluten-free version works out if you give it a try!
cakespy says
These look absolutely perfect. Love the idea of coconut oil in lemon bars. Aren't you clever with the addition of turmeric too! 🙂 Overall I love how these are healthier but still quite accessible.
Alissa says
Thanks so much!!
Ashley Madden says
Alissa, I love the "non weird" ingredients! I experience the same type of grilling when I bring a dish! Love how these bars don't have too many ingredients 🙂 Great post!
Alissa says
Thanks so much Ashley!
megan w says
can this curd be used without baking? like a lemon cream? or does it get to hard or grainy if you put it in the fridge? hoping to be able to use it with aquafaba pavlova 🙂 thanks!!
Alissa says
I'm not sure because mine went right into the bars. I can say that right out of the pot the texture was great, but coconut cream gets semi-solid when chilled, so if you stick it in the fridge it might firm up quite a bit. You might be able to let it soften up at room temperature or even substitute a different kind of non-dairy milk. If I have a chance to give it a try I'll let you know!
lillian hom says
Mine are in the oven now. I can't wait to taste it. Thanks for the recipe!
Alissa says
I hope you enjoy them as much as I did!
Hélène says
I tried this recipe last night and was very excited to offer a vegan version of lemon squares for my vegan daughter. Much to my disappointment, the short bread crust was not a success....the lemon curd was amazing, but sadly, the crust was tough and stuck to the bottom. I followed the recipe exactly, and did not over work the dough but it just didn't work for me! Also, I found that it was too thick, could have used less flour for a thinner base. Next time, I think I will use the gluten free crust from Elana's pantry version and use this curd- as it really was very yummy.
Three Brits says
These look incredible, will add these to our list to try out!!!
Also your pictures look amazing!!!
Beth says
Made them today, delicious!
Jessica says
Made these yesterday and they were delicious thanks for the recipe, I did have to bake the crust about 30 mins instead of 20 to get the edges to crisp a bit!
Katie Trant says
Hey Jessica - every oven is different so it's great that you went with your instincts instead of following the recipe timing exactly. Glad you liked these bars as much as we do!
Kaylin says
Would I be able to substitute honey for the granulated sugar?
Morgan Crutchfield says
Hi, Kaylin. Subbing honey would make the recipe vegetarian, but not vegan. If you want to, though you'll need to: The Rule: Substitute 1/2 to 2/3 cup honey for every cup of sugar.
Subtract 1/4 cup of other liquids from the recipe for every 1 cup of honey used.
Add 1/4 teaspoon baking soda for every 1 cup honey used.
Reduce the temperature of the oven by 25°F.
Kai says
Great recipe! I used coconut flour and it tastes yummy with the lemon curd.
I look forward to eating the leftovers this week.
Thank you!
Kiera says
These bars tasted great. I tried to do them in a bigger pan, but it really didn't work. I also used almond flour. It was ok, but I think you need a 9x9 pan. Also, it's important to keep the curd warm and whisk it just before pouring it. If you let it sit, there are solids and it doesn't spread evenly.
Wilma says
This is amazing!! Hands down the best vegan lemon bars. Thank you so much for sharing.
Stef says
Kudos for the ingredients but I cannot believe how much I had to amend this recipe to be passable. I’m not a vegan but my daughter is, so i made some non-vegan lemon bars the day prior (farm eggs, lemons from moms tree in Berkeley), then tried this recipe tonight. I am all about dairy free foods but there MUST be a slight amount of chemical cooking knowledge here. First off, not nearly enough flour to overcome the oily ness of the coconut oil in the crust. I increased the flour amount by 3/4 Cup. And also, bake it for 5 minutes longer and broil it on high for 5 more minutes as to not let the lemon curd soak into the “dough”. On the to curd. Using only corn starch and coconut oil as binding agents, one must expect to use a significant amount of corn starch to stiffen up the curd. After following this recipe, I added 1/4 more corn starch to the pint where it had the consistency of the non-vegan bars I made the day before. Yes, they will gel up as they cool but according to this recipe’s math, they will be gooey.
I added yellow food coloring and not turmeric (WHY??) to give these a “lemony” appearance. My first suggestion was blue, you know for fun.
I truly appreciate the suggestion to substitute coconut oil vs butter as I’m super lactose intolerant already and willl likely follow this road now always. However, Do not follow this recipe verbatim unless you’ve not had a lemon bar in the last decade and have forgotten how they taste. You’ll be cheating yourself out of the things that make lemon bars so special. The crust and the texture of the curd.
Alani Lin says
There's definitely some chemical cooking knowledge that you lack and one would need to make these. I've made these a few times, simply cooking the shortbread longer, I added almond+vanilla extract to the dough, a little less oil, and used a ton of extra zest, which I grilled a little bit before starting the curd. As the cornstarch cools, even though it doesn't right away seem thick, WILL thicken. (I made the same mistake my first go!) But seriously, I impressed my die-hard anti-vegan coworkers with this recipe.
Also, food coloring is artificial and can seriously affect someone's brain and mood who eats a cleaner vegan diet, while a tiny bit of turmeric can add a beautiful color and well, turmeric is awesome. ( beta-carotene, vitamin C, calcium, fiber, iron, niacin, potassium, zinc and curcumin, which is awesome for the brain). It doesn't add any weird flavor, trust me!
I know it's been a year since you've posted, but you simply must check out Miyokos or Kite Hill products, and all the amazing non diary butter/yogurt/cream/etc out there.
MJ says
Was this review really necessary? not only the opposite of scientific, but you were downright being a JERK!
Ryan McLyn says
Wow, thanks a bunch for this recipe! The holidays are looking extra delicious this year!
Laura says
We'll see how I did. I used TJ coconut cream, but there was still "water" at the bottom of the can, which I wasn't expecting and didn't realize until it came rushing into my sauce pan.. I hope they didn't get too runny now from this :-/ I also worry that I didn't bake the crust as long as I should've, but I didn't want to overcook it either... They're cooling as we speak. Fingers crossed!
Shyann says
I made this recipe twice now and have enjoyed it! I would like to note that you should not cook the lemon curd past the consistency of a thick jelly before you bake it. It becomes very rubbery after baking if you let it cook on the stove top too long. I put this lemon curd on top of a classic short bread crust as I was going for egg free, not completely vegan. They were super yummy! I did not use lemon extract and these were still very lemony and tart. I also left out the tumeric as the aesthetic doesn't matter as much to me as the taste. I saved the left over coconut water (from the coconut milk) and made coffee creamer with it. Yum!
Brooke says
These came out absolutely perfect!! Made them for Easter tomorrow and definitely will be saving the recipe
Béatrice says
Thank you for this vegan recipe. I made this for Mother's Day to accommodate my sister's egg allergy. I liked the filling, which I would describe as more gelly-like than a creamy lemon curd, but without eggs that's perfectly normal. The crust, however, did not impress me. I like a crust on the crunchy side ("shortbread"-like) and that was not it. Also, I would scale down the crust recipe to only half, since I was not tasting the lemon filling enough to my taste. I'm kinda a lemon addict, so take this proposition with a grain of salt.
diana says
My friend brought these in to the office and they were incredible! I want to try making them myself but also maybe add a blueberry layer on top--any tips? Other (non-vegan) recipes bake the lemon curd and the blueberry layers at the same time but i worry that will ruin these. I'm thinking maybe a thick jam-like sauce to put on after the bars cool rather than baking it all together?
Pritam Khalsa says
Hi can I replace the almond milk with oat milk? Thanks!
Joe says
Did exactly what the recipe stated to do and they came out perfect! I can’t wait to try these again! Huge hit for vegans and non-vegans!