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Vegan Lemon Bars

Vegan Lemon Bars

These vegan lemon bars are creamy, tangy, and naturally dairy-free. Made with a soft almond flour crust and a bright lemon coconut cream filling, they’re perfect for a fresh, sunny dessert that’s easy to make and gluten-free friendly.
Prep Time 15 minutes
Cook Time 28 minutes
Chilling time 3 hours
Total Time 3 hours 43 minutes
Servings: 9 squares
Course: Dessert
Cuisine: Gluten-Free, Plant-Based, vegan
Calories: 190

Ingredients
  

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

Method
 

Preheat the oven
  1. Set oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a little overhang to lift bars out later.
Make the crust
  1. 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.
Make the filling
  1. 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).
Assemble and bake
  1. Pour the filling over the baked crust. Smooth the top. Bake for 15–18 minutes until edges look just set.
Cool and chill
  1. 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.