4.5 from 60 votes
Vegan Lemon Bars
These vegan lemon bars have a tender, crumbly all-purpose flour crust topped with a tangy lemon curd made from lemon juice, zest, sugar, cornstarch, and coconut cream. The curd thickens to a bright, smooth consistency with subtle citrus aroma. Powdered sugar dusted on top adds a delicate sweetness that balances the citrus punch of the bars.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
16
bars
Calories:
200 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
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 soy milk unflavored 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:
- powdered sugar
Instructions
- Preheat the oven to 350°F and lightly oil a 9 x 9 inch square baking pan.
- Make the base by stirring together the flour, sugar and salt together 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 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 to cool. The curd will continue to set as it cools. Once it has cooled completely and the curd has set, slice into 16 bars.
- Sprinkle with powdered sugar and serve.
Cup of Yum
Notes
- Coconut cream can be found in the international foods aisle near canned coconut milk; brands like Trader Joe's and Thai Kitchen are common.
- If coconut cream is unavailable, refrigerate full-fat canned coconut milk overnight and scoop the solidified cream from the top for use.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
77mg
(3%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
30IU
(1%)
Vitamin C
6mg
(7%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 bars
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.