All the Sunshine, None of the Eggs

When my best friend went vegan, I took it as a personal challenge to make her a lemon bar that tasted just like the classic.

Learn more about DanyRecipes and why I love baking for every table. These vegan lemon bars use a buttery plant-based crust and a silky, tangy custard that sets beautifully without a single egg.

Why This Vegan Version Tastes Classic

Cornstarch and a little turmeric give the filling its set and its sunny color, while coconut milk makes it creamy and rich. The crust uses vegan butter, so it stays crumbly and tender just like the traditional shortbread base.

This lemon bars recipe fits an 8×8 pan and cuts into 16 squares, so it is easy to share. It is one of my favorite lemon desserts for mixed company, and it pairs nicely with my chewy thumbprint lemon curd cookies on a dessert table, as long as you check that the cookies suit your guests’ diets.

Plant-Based Pantry Ingredients

For the crust:

• 1 1/2 cups all purpose flour
• 1/3 cup powdered sugar, plus extra for dusting
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold vegan butter, cubed

For the lemon filling:

• 3/4 cup granulated sugar
• 1/2 cup full fat canned coconut milk, shaken well
• 1/2 cup fresh lemon juice (about 3 lemons), strained
• 1 tablespoon lemon zest, finely grated
• 1/4 cup cornstarch
• 2 tablespoons all purpose flour
• 1/8 teaspoon ground turmeric, for color
• Pinch of salt

Easy Steps to Vegan Bars

STEP 1

Heat the oven to 350°F and line an 8×8 pan with parchment, leaving an overhang on two sides.

STEP 2

Whisk the flour, powdered sugar, and salt, then cut in the cold vegan butter until the mixture forms soft, damp crumbs.

STEP 3

Press the dough firmly into the pan and bake for 18 to 20 minutes until lightly golden.

STEP 4

Whisk the sugar, cornstarch, flour, turmeric, and salt in a saucepan, then whisk in the coconut milk, lemon juice, and zest until smooth.

STEP 5

Cook over medium heat, whisking constantly, for 4 to 6 minutes until the mixture thickens and bubbles, then pour it over the warm crust.

STEP 6

Bake for 12 to 15 minutes until the edges are set, then cool on a rack, chill for at least 3 hours, dust with powdered sugar, and slice into squares.

Serving Ideas and Easy Twists

• Serve chilled with fresh raspberries or blueberries.
• Add a spoonful of whipped coconut cream on the side.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch, keeping in mind those cookies are not vegan.
• Stir a teaspoon of vanilla into the crust for a warmer flavor.
• Cut into small squares and wrap in parchment for gifting.

Classic Vegan Lemon Bars

These classic vegan lemon bars feature a tender, buttery plant-based shortbread crust topped with a smooth, sweet and tangy lemon custard. Made with coconut milk, cornstarch, and a touch of turmeric, the eggless filling sets beautifully with a bright, sunny color. This easy dairy-free dessert delivers all the refreshing flavor of traditional lemon bars and is perfect for sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 55 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Vegan Shortbread Crust

• 1 1/2 cups all-purpose flour
• 1/3 cup powdered sugar plus extra for dusting
• 1/4 tsp fine salt
• 1/2 cup vegan butter 1 stick, cold and cubed

Vegan Lemon Custard Filling

• 3/4 cup granulated sugar use vegan-friendly sugar
• 1/2 cup full fat canned coconut milk shaken well
• 1/2 cup fresh lemon juice about 3 lemons, strained
• 1 tbsp lemon zest finely grated
• 1/4 cup cornstarch
• 2 tbsp all-purpose flour
• 1/8 tsp ground turmeric for color
• 1 pinch salt

Equipment

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• Saucepan
• Whisk
• Measuring Cups
• Oven
• Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Whisk together the all-purpose flour, powdered sugar, and salt. Add the cold cubed vegan butter and cut it into the dry ingredients until soft, damp crumbs form.
3. Press the crust mixture firmly and evenly into the prepared baking pan. Bake for 18 to 20 minutes, until lightly golden.
4. In a saucepan, whisk together the granulated sugar, cornstarch, all-purpose flour, turmeric, and salt. Gradually whisk in the coconut milk, fresh lemon juice, and lemon zest until completely smooth.
5. Cook the lemon mixture over medium heat, whisking constantly, for 4 to 6 minutes until thickened and bubbling. Pour the hot filling evenly over the warm baked crust.
6. Return the pan to the oven and bake for another 12 to 15 minutes, until the edges are set. Transfer to a cooling rack and let cool completely. Refrigerate for at least 3 hours, dust with powdered sugar, and slice into 16 squares.

Notes

For the smoothest lemon filling, whisk the dry ingredients together before gradually adding the coconut milk, lemon juice, and zest. Whisk constantly while cooking to prevent lumps and scorching. The filling should become thick and bubbling to activate the cornstarch and ensure a firm set.

Shake the canned coconut milk well before measuring so the cream and liquid are evenly combined. Use firm stick-style vegan butter rather than a soft tub spread for a tender, crumbly shortbread crust.

Pour the hot filling over the warm crust so the layers bond together. Chill for at least 3 hours before slicing for clean squares. Dust with powdered sugar just before serving to keep the finish bright and fresh.

Serve chilled with fresh raspberries, blueberries, or whipped coconut cream. A little vanilla in the crust adds extra warmth and flavor.

Store covered in the refrigerator for up to 5 days, with parchment paper between layers. Freeze without powdered sugar for up to 2 months.

For a completely vegan dessert, check that the granulated sugar, powdered sugar, and vegan butter are suitable for a vegan diet. Coconut milk gives the creamiest filling, while oat or soy milk can be used for a lighter texture.

Pro Tips

• Whisk the filling constantly on the stove so the cornstarch does not clump or scorch.
• Shake the coconut milk well so the cream and liquid are fully blended.
• Use a firm vegan butter stick, not a soft tub spread, for a crisp, tender crust.
• Cook the filling until it bubbles, since that activates the cornstarch and guarantees a set.
• Chill for a full 3 hours so the custard firms up for clean slices.
• Dust with powdered sugar right before serving so it stays bright white.

FAQs

Are these lemon bars completely vegan?
Yes, as long as your sugar is vegan friendly and you use a plant-based butter. Some white sugars are processed with bone char, so check the label if that matters to you.

Can I use a different milk?
Full fat coconut milk gives the creamiest set. Oat milk or soy milk will work, but the filling will be a little lighter and softer.

How should I store the bars?
Cover and refrigerate for up to 5 days, with parchment between layers. Freeze undusted bars for up to 2 months.

Why is my filling runny?
It likely was not cooked long enough on the stove. Whisk until the mixture bubbles and thickens, and chill the bars fully before slicing.

Can I skip the turmeric?
Yes, the bars will taste the same but look paler. Use just a tiny pinch if you want that sunny yellow color without any flavor.

Sweet for Everyone

A good lemon bar should be something everyone can enjoy at the same table. I hope this plant-based version earns a place in your recipe box. For more citrus treats, try my melt in your mouth lemon curd cookies, the 5 ingredient glazed lemon curd cookies, or the zesty drop lemon curd cookies.

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