No Eggs, No Problem

I once ran out of eggs on the morning of a family picnic, and this eggless experiment ended up being the first pan to disappear.

Learn more about DanyRecipes and why I love a happy kitchen accident. These vegan lemon bars bake into a sweet, tangy square with a soft custard center and a tender, buttery crust.

Why These Eggless Bars Work

Cornstarch and a splash of plant milk replace the eggs, setting the filling into a smooth, sliceable custard. A little extra sugar and a touch of vanilla keep the flavor sweet while the fresh lemon stays bright and tangy.

This lemon bars recipe fits an 8×8 pan and cuts into 16 squares, so it is a simple small batch for sharing. It is one of my favorite lemon desserts for last minute plans, 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.

Eggless 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
• 1/2 teaspoon vanilla extract

For the lemon filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon zest, finely grated
• 3/4 cup unsweetened soy or oat milk
• 1/3 cup fresh lemon juice (about 2 lemons), strained
• 2 tablespoons vegan butter
• 1/8 teaspoon ground turmeric, for color
• Pinch of salt

Easy Steps to Eggless 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 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

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

STEP 5

Cook over medium heat, whisking constantly, for 4 to 6 minutes until thick and bubbling, then whisk in the vegan butter.

STEP 6

Pour the filling over the warm crust, bake for 10 to 12 minutes, 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 strawberries or raspberries.
• Top with whipped coconut cream for a creamy finish.
• Pair with my crispy shortbread lemon curd cookies for a buttery crunch, keeping in mind those cookies are not vegan.
• Stir a teaspoon of poppy seeds into the crust for a pretty speckled look.
• Cut into small squares and wrap in parchment for picnics.

Vegan Lemon Bars (Eggless Lemon Bars)

These vegan lemon bars feature a tender, buttery crust and a sweet, tangy lemon custard filling without eggs or dairy. Made with cornstarch and plant milk, the filling sets into a smooth, sliceable texture with plenty of fresh lemon flavor. An easy small-batch dessert perfect for picnics, gatherings, and sharing with family and friends.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 36 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 56 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
• 1/2 tsp vanilla extract

Eggless Lemon Custard Filling

• 1 cup granulated sugar use vegan-certified sugar if desired
• 1/4 cup cornstarch
• 1 tbsp lemon zest finely grated
• 3/4 cup unsweetened soy or oat milk use plain, unsweetened plant milk
• 1/3 cup fresh lemon juice about 2 lemons, strained
• 2 tbsp vegan butter
• 1/8 tsp ground turmeric for color
• 1 pinch salt

Equipment

• 8×8-inch baking pan
• Parchment paper
• Mixing bowl
• Whisk
• Saucepan
• 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 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 lightly golden.
4. In a saucepan, whisk together the granulated sugar, cornstarch, turmeric, and salt. Slowly whisk in the plant milk, lemon juice, and lemon zest until completely smooth.
5. Cook the filling over medium heat, whisking constantly, for 4 to 6 minutes until thick and bubbling. Remove from the heat and whisk in the vegan butter until smooth.
6. Pour the hot lemon filling over the warm baked crust. Return the pan to the oven and bake for another 10 to 12 minutes. Transfer to a cooling rack, cool completely, then refrigerate for at least 3 hours. Dust with powdered sugar before slicing into 16 squares.

Notes

For a smooth filling, slowly add the plant milk while whisking to prevent cornstarch lumps. Cook until the mixture is bubbling and thickened so the filling sets properly. Soy milk generally gives the firmest result, while oat and almond milk may produce a slightly softer texture.

Use stick-style vegan butter for the best shortbread crust. Pour the hot filling over the warm crust to help the layers bond together. Chill for at least 3 hours before slicing for clean squares.

Serve chilled with fresh strawberries, raspberries, or whipped coconut cream. For a fun variation, add 1 teaspoon of poppy seeds to the crust.

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

For a fully vegan dessert, check that the sugar, powdered sugar, vanilla extract, and all other ingredients meet your dietary requirements.

Pro Tips

• Add the plant milk slowly while whisking so the cornstarch dissolves without lumps.
• Cook until the filling bubbles, since that fully sets the starch.
• Use stick style vegan butter for a crisp, tender crust.
• Pour the hot filling onto the warm crust so the layers bond.
• 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

What replaces the eggs in these bars?
Cornstarch thickens the filling, and the plant milk adds creaminess. Together they create a set custard without any eggs.

Can I use a different plant milk?
Yes, soy gives the firmest set, while oat and almond milk work with a slightly softer result. Choose an unsweetened, plain variety.

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.

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.

Eggless and Easy

Sometimes a missing ingredient leads to a new favorite. I hope these bars bring a little sunshine to your next gathering. 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

Best Ever Homemade Vegan Lemon Bars