Vegan Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

4.5

(13)

Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a single egg or dairy product in sight. The filling gets its luscious, custardy texture from full-fat coconut milk and cornstarch cooked together on the stovetop — no eggs required — while a pinch of turmeric gives it that signature sunny-yellow color. Freshly squeezed lemon juice and zest make sure every bite hits with real citrus punch rather than anything artificial. The crust comes together with cold vegan butter worked into flour until crumbly, then pressed into the pan and baked until the edges turn lightly golden — a simple technique that produces a genuinely buttery, shortbread-like base. Straining the filling before it goes onto the crust is a small step that pays off in a perfectly smooth, glossy top layer. After a couple of hours in the fridge, the bars slice cleanly into 16 neat squares that are easy to serve at a gathering or pack up for later. A dusting of powdered sugar right before serving is optional, but it makes them look like they came straight out of a bakery case.

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Ingredients

16 servings

For the crust

1 cup all-purpose flour
¼ cup powdered sugar
¼ tsp salt
6 tbsp vegan butter, cold and cut into small cubes
1 tbsp ice water

For the filling

¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup granulated sugar
1 can (13.5 oz) full-fat coconut milk
¼ cup cornstarch
¼ tsp ground turmeric

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold vegan butter cubes and work them into the flour mixture with your fingertips until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky.

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