Vegan Lemon Bars
User Reviews
4.9
Vegan Lemon Bars
Description
The Vegan Lemon Bars begin with a crust prepared from rolled oats, walnuts, coconut oil, maple syrup, and salt blended into a crumbly yet sticky mixture. This crust is pressed into a parchment-lined baking dish and baked to golden edges. The filling consists of fresh lemon juice, granulated sugar, coconut milk (mostly the white part for richness), cornstarch for thickening, lemon zest, and a touch of turmeric for color. These ingredients are whisked together, heated until the mixture thickens, then spread evenly over the prebaked crust.
Once assembled, the bars return to the oven to bake until the filling is set. After cooling, they are chilled for several hours to firm fully. The final bars have a crisp, textured base with a smooth, intensely lemony top layer that is fresh and bright but balanced by the natural sweetness of the crust. A dusting of powdered sugar adds a finishing touch.
These bars are suitable for vegan diets and offer a refreshing lemon dessert alternative. Their combination of oats, nuts, and coconut milk gives the bars a rich yet dairy-free consistency. They store well in airtight containers and can be refrigerated or kept at room temperature for several days.
Layer bars with parchment paper when storing multiple layers to prevent sticking.
Ingredients
For the Crust
- 1 cup rolled oats
- 1 ½ cups walnuts
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the Lemon Filling
- 1 cup lemon juice about 5 lemons
- 1 cup granulated sugar
- 1 cup coconut milk using mostly the white part (cooled, can, full-fat
- ⅓ cup cornstarch
- 1 tablespoon lemon zest
- ¼ teaspoon Turmeric
For Serving
- powdered sugar
Instructions
Make the crust:
- Preheat the oven to 350°F and line an 8x8 inch baking dish with parchment paper.
- In the bowl of a food processor, add the oats, walnuts, coconut oil, maple syrup and salt, and blend until mixture is crumbly and sticky, about 1 minute.
- Transfer the mixture to the prepared baking dish, and spread evenly. Use the back of a spoon to press it down until it’s evenly distributed and well-packed.
- Bake in the preheated oven for 15 minutes, until the edges are golden brown. Remove from oven and cool slightly.
Make the filling:
- In a medium saucepan without any heat, add the lemon juice, sugar, coconut milk, cornstarch, lemon zest and turmeric. Whisk well to dissolve the cornstarch. Then transfer to medium heat, whisking constantly until the sugar dissolves and the mixture thickens, about 10 minutes .
- Pour the filling over the crust evenly, using a spatula if needed to smoothen. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator uncovered for an additional 1-2 hours, or overnight, until set.
- Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 9 or 16 squares.
Notes
- Store lemon bars in an airtight container; place parchment between layers if stacking.
- Bars keep for up to four days at room temperature or about a week under refrigeration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 71mg | 3% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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