If you love bright citrus desserts (like both Larissa and I do!), these vegan lemon bars will instantly win you over. They’re sweet, tangy, and built on a tender shortbread crust that contrasts beautifully with the smooth lemon filling on top.
In our house, lemon desserts are always a favorite. Lemon pound cake, lemon sugar cookies, and lemon cream pie all show up regularly. But this vegan lemon bars recipe is the easiest of the bunch. The filling gets its custard texture from simple plant-based ingredients like coconut milk, fresh lemon juice, and cornstarch. The base is a chewy almond crust made with almond flour and coconut oil, which keeps everything tender and satisfying without dairy or eggs.
The result is a pan of bright lemon deliciousness that slices beautifully, stores well in an air-tight container, and works for everything from potlucks to afternoon coffee.
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What Makes This Vegan Lemon Bars Recipe Special
A lot of traditional lemon bars rely on eggs and butter to create that classic custard-style lemon curd filling. This version keeps the flavor you expect while using plant-based ingredients that are easy to find.
Fresh lemon juice and lemon zest provide the bright citrus flavor. Coconut milk or coconut cream gives the filling richness. Cornstarch thickens everything into a smooth lemon curd-style layer that firms up perfectly after baking.
The shortbread crust also gets a plant-based update. Almond flour and coconut butter or coconut oil create a slightly chewy base that holds together beautifully once cooled. It’s sturdy enough to slice cleanly but still soft and buttery.
Another benefit is flexibility. You can easily make gluten free vegan lemon bars by sticking with almond flour or swapping in a gluten free baking flour blend. The recipe also works in a standard baking pan or a silicon pan, depending on the kitchen tools you have on hand.
Shopping List
For the crust
- almond flour
- coconut butter or coconut oil
- maple syrup
- vanilla extract
- salt
For the lemon filling
- lemon juice
- lemon zest
- granulated sugar
- coconut milk or coconut cream
- cornstarch or
arrowroot powder - vanilla extract
- coconut oil
For topping (optional)
- powdered sugar
Instructions
Prepare the Baking Pan
Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper so the edges hang slightly over the sides. This makes lifting the cooled lemon bars out much easier.
Make the Chewy Almond Crust
In a mixing bowl combine almond flour, melted coconut oil or coconut butter, maple syrup, vanilla extract, and salt. Stir until a soft dough forms.
Press the mixture evenly into the parchment-lined baking pan. Bake for about 12 minutes until the edges are lightly golden. Remove from the oven and set aside while preparing the filling.
Mix the Lemon Filling
In a saucepan whisk together lemon juice, lemon zest, granulated sugar, coconut milk, corn starch, vanilla extract, and coconut oil. Whisk until the corn starch is fully dissolved.
Place the saucepan over medium heat and cook while whisking constantly. After several minutes the mixture will thicken into a smooth lemon curd style filling with a custard texture.
Assemble the Lemon Bars
Pour the warm lemon filling evenly over the baked crust. Use a spatula to spread it gently so the surface is smooth.
Return the pan to the oven and bake for about 18 to 20 minutes until the filling is set.
Cool and Slice
Remove from the oven and allow the bars to cool completely in the pan. Refrigerate for at least 1 hour so the lemon curd filling firms up.
Lift the bars out using the parchment paper. Slice into squares and dust lightly with powdered sugar if desired.
Why This Vegan Lemon Bars Recipe Works
This recipe balances three key elements: acidity, sweetness, and texture.
Fresh lemon juice brings the bright citrus flavor that defines lemon bars. Coconut milk adds richness without overpowering the lemon. Cornstarch thickens the filling during the baking process so it sets into a clean, sliceable layer.
The almond crust also plays an important role. Almond flour creates a slightly chewy texture that complements the creamy lemon filling. Coconut oil helps bind the crust while keeping it tender.
Once chilled, the bars hold their shape well and slice cleanly, which is exactly what you want when serving them for gatherings or storing leftovers.
Variations to Try
Go gluten free This recipe already leans gluten free thanks to almond flour, but you can also use a gluten free baking flour blend if you prefer a more traditional crust texture.
Add a blueberry swirl Drizzle a small amount of blueberry syrup across the lemon filling before baking. The berries pair beautifully with the citrus flavor.
Make a cashew cream filling Blend soaked raw cashews with lemon juice and coconut cream to create an even richer lemon curd style filling.
Try a different oil Olive oil or vegetable oil can replace coconut oil if you want a more neutral flavor.
Make them thinner Bake the recipe in a slightly larger pan to create thinner lemon squares that are perfect for dessert trays.
Tips to Keep It Fresh
Fresh lemon juice always produces the best flavor, so skip bottled juice if possible. The brightness really comes through in the finished bars.
Let the bars cool completely before slicing. This step makes a big difference in how clean the edges look.
Store leftovers in an air-tight container in the refrigerator for up to four days. These bars also freeze surprisingly well. Place slices between layers of parchment paper and freeze for up to two months.
When ready to serve, allow frozen bars to thaw in the refrigerator overnight.
Vegan Lemon Bars
Equipment
- 8×8 baking pan
- Parchment paper
- Mixing bowl
- Saucepan
- Whisk
- Spatula
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup coconut oil or coconut butter melted
- ¼ cup maple syrup
- ½ tsp vanilla extract
- Pinch salt
Lemon Filling
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 cup granulated sugar
- 1 cup coconut milk or coconut cream
- 3 tablespoons corn starch or arrowroot starch
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil
Topping
- 2 tablespoons powdered sugar optional
Instructions
- Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
- In a bowl combine almond flour, coconut oil, maple syrup, vanilla extract, and salt until a soft dough forms.
- Press the dough evenly into the prepared baking pan to form the crust.
- Bake the crust for 12 minutes until lightly golden. Set aside.
- In a saucepan whisk together lemon juice, lemon zest, granulated sugar, coconut milk, corn starch, vanilla extract, and coconut oil.
- Cook the mixture over medium heat while whisking constantly until thick and smooth.
- Pour the lemon filling over the baked crust and spread evenly.
- Bake for 18 to 20 minutes until the filling is set.
- Allow the bars to cool completely then refrigerate for at least 1 hour.
- Lift the bars out using parchment paper, slice into squares, and dust with powdered sugar if desired.
These vegan lemon bars prove that plant-based baking can still deliver the bright citrus flavor and smooth texture people love. Once you try them, you’ll likely want to make them anytime lemons are in season.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your vegan desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
FAQs
Are lemon bars usually vegan?
Traditional lemon bars are not vegan because the filling normally contains eggs and butter. Vegan versions replace those ingredients with plant-based alternatives like coconut milk and cornstarch to create the same custard texture.
How do you thicken vegan lemon filling?
Most vegan lemon fillings use cornstarch or arrowroot starch as a thickener. When heated with liquid, the starch activates and creates the smooth, custard-like texture typical of lemon bars.
Can you make vegan lemon bars gluten free?
Yes. Many recipes already use almond flour or gluten free baking flour for the crust. These options allow the bars to hold together well while remaining completely gluten free.
How long do vegan lemon bars last?
Vegan lemon bars typically stay fresh in the refrigerator for about four days when stored in an air-tight container. They can also be frozen for up to two months.
Why are my lemon bars runny?
Runny lemon bars usually happen when the filling hasn’t thickened enough or hasn’t cooled long enough. The filling needs time in the refrigerator so the starch can fully set.
