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These lemon bars combine tartness, richness, and bold lemon flavor, bringing a burst of sunshine to any day. They are easy to make and guaranteed to impress your family and friends.

These bars are a delight in every bite. It features a thick, tart, rich, and creamy lemon curd filling on top of a delicious buttery shortbread crust. Plus, they’re vegan, gluten-free, and soy-free, making them a fantastic choice for various dietary needs.

Perfect for any occasion, from easter, picnics, and bake sales to spring brunches, these lemon bars are worth trying.

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Ingredients

Shortbread

  • ¾ cup oat flour
  • 6 tbsp white rice flour
  • 5 tbsp granulated sugar
  • 6 tbsp shredded unsweetened coconut
  • 4 tbsp coconut oil, melted
  • ¼ tsp salt
  • 1-2 tbsp water

Lemon Curd

  • ¾ cup lemon juice
  • 1 1/3 cup coconut milk (full fat)
  • 1 1/3 cup granulated sugar
  • 6 tbsp cornstarch
  • 2 tsp lemon zest
  • ¼ tsp ground turmeric
  • Powdered sugar to top
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This recipe will result in 16 squares.

How to Make Vegan Lemon Bars

  1. Preheat oven to 350° F/175 C. Line an 8” x 8”/20cm x 20cm baking pan with parchment so there is some overlap (for easy removal).
  2. Make the shortbread base: In a medium bowl, combine the oat flour, rice flour, 5 tbsp/63 granulated sugar, shredded coconut, and salt. Stir to distribute evenly.
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  1. Stir in the coconut oil until small clumps form.
  2. Add 1 tbsp/15ml water and stir until dough begins to hold together. Add more water as needed, just until holding together but still crumbly.
  3. Press dough into a lined pan, forming an even layer.
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  1. Bake for 18-20 minutes until lightly brown at the edges.
  2. While the base is baking, prepare the lemon curd layer: In a medium pot, combine the granulated sugar, cornstarch, lemon zest, and turmeric. Whisk to distribute.
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  1. Add enough coconut milk while whisking to form a thick slurry with no lumps. Once smooth, add the rest of the coconut milk and lemon juice.
  2. Cook over medium heat, stirring constantly, until the mixture becomes thick and translucent.
  3. Pour curd over baked base and return to oven for 15 minutes until there is slight browning around the edges.
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  1. Allow to cool for 30 minutes at room temperature before covering and moving to the fridge to cool for at least 2 hours, preferably overnight.
  2. Once completely cool, remove from pan. Dust with a generous layer of powdered sugar just before serving and cut into 2”/5cm squares. For the easiest cutting, heat a large knife under hot water (and dry it) and wash the knife between slices.
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