Tangy, creamy, and melt-in-your-mouth — these vegan lemon bars are the dessert equivalent of a sunny afternoon. They’re plant-based, dairy-free, and can be made gluten-free without compromising flavor. If you’ve been hunting for a dessert that’s equal parts bright and satisfying, you’ve found it.
Whether you’re craving healthy vegan lemon bars for a weekday treat or gluten free vegan lemon bars for a special gathering, this recipe has you covered. I’ve tested, tweaked, and tested again (yes, my kitchen smelled like a citrus grove for days) to get that perfect balance of tart lemon and silky sweetness.
Why You’ll Love These Vegan Lemon Bars
- Creamy yet light: No chalky textures here. Just smooth lemon filling that melts on your tongue.
- Customizable: Make them as vegan lemon cheesecake bars, vegan lemon blondies, or even vegan lemon Bakewell bars by switching up the crust.
- Better-for-you: No dairy, no eggs, and a lot less processed sugar than the classic version.
- Gluten-free friendly: Just swap the flour for a gluten-free blend, and you’ve got gluten free lemon bars worth bragging about.
Ingredients You’ll Need
Here’s what goes into the best vegan lemon bars recipe:
For the crust:
- 1 cup almond flour (or gluten-free flour blend)
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- Pinch of salt
For the filling:
- 1 1/4 cups coconut cream (full-fat from a can)
- 1/2 cup fresh lemon juice (about 3 large lemons)
- 2 tbsp lemon zest
- 1/3 cup maple syrup
- 3 tbsp cornstarch (or arrowroot powder)
- 1/2 tsp turmeric (for color, optional)
Step-by-Step: How To Make Vegan Lemon Bars
1. Preheat and prep
Heat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra over the edges so you can lift the bars out later.
2. Make the crust
In a bowl, mix almond flour, coconut oil, maple syrup, and salt until you get a crumbly dough. Press it firmly into your lined pan. Bake for 10 minutes, then set aside.
3. Whisk the filling
In a saucepan over medium heat, whisk together coconut cream, lemon juice, zest, maple syrup, cornstarch, and turmeric. Keep whisking until the mixture thickens to a pudding-like texture — about 5–7 minutes.
4. Pour and bake
Pour the filling over the baked crust. Smooth the top with a spatula. Bake for 15–18 minutes, or until the edges look just set (it’ll firm up as it cools).
5. Cool and chill
Let the bars cool in the pan for 30 minutes, then refrigerate for at least 3 hours. Slice into squares or rectangles.
Raw Vegan Lemon Bars Option
If you’d rather skip the oven, try this:
- Use a crust made from dates and almonds (blend until sticky and press into the pan).
- Blend the filling ingredients, replacing cornstarch with soaked cashews for thickness.
- Chill until firm. Done.
Flavor Variations
- Vegan Lemon Cheesecake Bars: Add 1/2 cup soaked cashews to the filling for a richer, cheesecake-style bite.
- Vegan Lemon Bakewell Bars: Spread a thin layer of raspberry jam over the crust before adding the filling.
- Vegan Lemon Blondies: Swap almond flour crust for a blondie base made from chickpea flour and peanut butter.
Storage
Store your vegan lemon squares in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Tips for Nailing the Perfect Vegan Lemon Bars
- Fresh juice is key: Bottled lemon juice just won’t give you the same pop of flavor.
- Taste as you go: Your lemons might be sweeter or more tart — adjust the maple syrup accordingly.
- Chill fully before slicing: Impatience leads to messy bars (trust me, I’ve been there).
- Warm your knife: Run it under hot water and wipe dry before slicing — clean cuts, no tearing.
Final Thoughts
These creamy vegan lemon bars are proof that plant-based baking can be just as satisfying as traditional desserts — maybe even more so. Whether you serve them as a healthy vegan dessert on a Tuesday night or bring them to a summer picnic, they’ll disappear before you know it.
Vegan Lemon Bars
Ingredients
Method
- Set oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang to lift bars out later.
- Mix almond flour, melted coconut oil, maple syrup, and salt in a bowl. Stir until crumbly. Press evenly into the pan. Bake for 10 minutes, then set aside.
- In a saucepan, whisk together coconut cream, lemon juice, lemon zest, maple syrup, cornstarch, and turmeric (if using). Cook over medium heat, whisking often, until thick like pudding (about 5–7 minutes).
- Pour the filling over the baked crust. Smooth the top. Bake for 15–18 minutes until edges look just set.
- Let cool for 30 minutes on the counter, then refrigerate for at least 3 hours before cutting into bars.
Notes
- Use fresh lemon juice — bottled juice won’t have the same flavor.
- If your lemons are very tart, add a little more maple syrup.
- Chill fully before cutting for the cleanest slices.
- You can freeze leftovers for up to 2 months.
FAQs
Q: Can I make these without coconut?
A: Yes. Swap coconut cream for thick oat cream or unsweetened soy cream.
Q: How do I make them sugar-free?
A: Use a sugar-free maple syrup alternative, but note the texture might change slightly.
Q: Can I double the recipe?
A: Absolutely. Use a 9×13-inch pan and add 5–7 minutes to the bake time.
Q: Do they taste like coconut?
A: Barely. The lemon is so bold that it overshadows the coconut flavor.
