The Vegan Lemon Bar I Finally Got Right

After a dozen test batches, one pan finally made my vegan friends ask for seconds and my skeptical relatives ask for the recipe.

Learn more about DanyRecipes and why I never stop tinkering until a recipe feels right. These vegan lemon bars bring together a buttery crust and a glossy, tangy custard that slices cleanly and tastes like the real thing.

Why This One Earns Best Ever

The secret is a blend of cornstarch and a little chickpea flour in the filling, which sets it firmly and gives it that classic egg custard bite. Fresh zest rubbed into the sugar and a bit of vanilla in the crust make every square taste homemade and bright.

This lemon bars recipe fits a standard 9×13 pan, so it makes a generous batch for sharing. It is one of my favorite lemon desserts for any crowd, and it pairs nicely with my chewy thumbprint lemon curd cookies on a dessert table, as long as you note those cookies are not vegan.

Ingredients for the Best Vegan Bars

For the crust:

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

For the lemon filling:

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

Easy Steps to Best Ever Bars

STEP 1

Heat the oven to 350°F and line a 9×13 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 and vanilla until soft, damp crumbs form.

STEP 3

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

STEP 4

Rub the zest into the granulated sugar, then whisk in the cornstarch, chickpea flour, turmeric, and salt in a saucepan.

STEP 5

Whisk in the coconut milk and lemon juice, then cook over medium heat for 5 to 7 minutes, whisking constantly, until thick and bubbling.

STEP 6

Pour the filling over the warm crust, bake for 12 to 15 minutes until the edges are set, then cool, 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.
• Top with whipped coconut cream and a curl of lemon zest.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch, keeping in mind those cookies are not vegan.
• Add a tablespoon of poppy seeds to the crust for a bakery style look.
• Cut into small squares and wrap in parchment for gifting.

Best Ever Homemade Vegan Lemon Bars

These best ever homemade vegan lemon bars feature a tender, buttery shortbread crust topped with a glossy, sweet and tangy lemon custard. Made with coconut milk, cornstarch, and chickpea flour, the eggless filling sets beautifully and slices cleanly. With fresh lemon zest and a bright citrus flavor, these delicious dessert bars are perfect for gatherings, celebrations, and sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 53 minutes mins

Chilling Time 3 hours hrs

Total Time 4 hours hrs 13 minutes mins

Servings: 24 bars

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Vegan Shortbread Crust

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

Vegan Lemon Custard Filling

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

Equipment

• 9×13-inch Baking Pan
• Parchment paper
• Mixing bowls
• Saucepan
• Whisk
• Zester
• Oven
• Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×13-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 vanilla extract, then cut the butter 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 the edges are lightly golden.
4. Place the lemon zest and granulated sugar in a bowl and rub them together with your fingertips until fragrant. Transfer to a saucepan and whisk in the cornstarch, chickpea flour, turmeric, and salt.
5. Gradually whisk in the coconut milk and fresh lemon juice until smooth. Cook over medium heat for 5 to 7 minutes, whisking constantly, until the mixture becomes thick and starts bubbling.
6. Pour the hot lemon filling over the warm baked crust. 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 cool completely. Refrigerate for at least 3 hours, dust with powdered sugar, and slice into squares.

Notes

For the smoothest filling, whisk the dry ingredients together thoroughly before adding the coconut milk and lemon juice. Whisk constantly while cooking to prevent lumps and scorching. The filling should become thick and bubbling to ensure the starch is fully activated and the bars set properly.

Use stick-style vegan butter for a crisp, tender 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 edges.

Serve chilled with fresh raspberries, blueberries, or whipped coconut cream. For a bakery-style variation, add 1 tablespoon of poppy seeds to the crust or garnish with fresh lemon zest.

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 fully vegan dessert, check that the granulated sugar, powdered sugar, vegan butter, and vanilla extract meet your dietary requirements. If you cannot use chickpea flour, replace it with 2 additional tablespoons of cornstarch for a slightly softer filling.

Pro Tips

• Whisk constantly while cooking the filling so it stays smooth and never scorches.
• Cook until the filling bubbles, since that fully activates the starch for a firm set.
• Use stick style vegan butter for a crisp, tender crust.
• Pour the hot filling onto a warm crust so the layers bond.
• Chill for a full 3 hours before slicing for clean edges.
• Dust with powdered sugar right before serving so it stays bright white.

FAQs

Can I skip the chickpea flour?
Yes, replace it with 2 more tablespoons of cornstarch. The filling will be slightly softer but still sliceable.

Will the bars taste like coconut?
Only faintly, since the lemon is bold and the sugar balances it. Choose a coconut milk with a mild flavor if you are sensitive to it.

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 lumpy?
The starch likely clumped before it dissolved. Whisk the dry ingredients together first and add the liquid slowly, whisking the whole time.

Is the sugar vegan?
Some white sugar is refined with bone char, so look for organic or labeled vegan sugar if that matters to you.

Best Ever, Truly

Some recipes take a dozen tries, and this one was worth every batch. I hope it becomes the vegan lemon bar you reach for again and again. 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.

Plant-Based Classic Vegan Lemon Bars

Dairy-Free Creamy Vegan Lemon Bars

Eggless Sweet Tangy Vegan Lemon Bars