Vegan Classic Lemon Bars
Brighten your day with these Vegan Classic Lemon Bars—a plant-based twist on the timeless dessert that's bursting with zesty lemon flavor and a buttery, crumbly shortbread crust. Perfectly balanced between tangy and sweet, these bars feature a luscious filling made with fresh lemon juice, creamy coconut milk, and a hint of turmeric for a sunshine-like glow. Easy to prepare and completely dairy-free, they bake up beautifully and chill to perfection, making them an irresistible treat for any occasion. Whether you're serving them at a summer gathering or indulging in a midweek pick-me-up, these lemon bars are sure to delight. Dust with powdered sugar for an elegant finish that’s as delicious as it is Instagram-worthy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup powdered sugar
- 0.75 cup coconut oil, solid
- 0.25 teaspoon sea salt
- 3 tablespoons cornstarch
- 0.75 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup coconut milk, canned and full fat
- 1 cup granulated sugar
- 0.25 teaspoon turmeric powder (for color, optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch square baking dish with parchment paper, leaving a bit of overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, powdered sugar, and sea salt.
Add the solid coconut oil to the dry ingredients and mix with a pastry cutter or your hands until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden around the edges. Set aside to cool slightly.
While the crust is baking, prepare the lemon filling. In a medium saucepan, whisk together the cornstarch and a small amount of the coconut milk until smooth to create a slurry.
Add the remaining coconut milk, granulated sugar, lemon juice, lemon zest, and turmeric powder (if using) to the saucepan.
Cook the filling over medium heat, whisking constantly, until it begins to boil and thickens. This should take about 5-7 minutes.
Remove the saucepan from the heat once the filling is thick and pour it over the baked crust, spreading it evenly with a spatula.
Bake the bars in the oven for another 15-20 minutes, or until the filling is set and firm to the touch.
Allow the lemon bars to cool in the pan for at least 30 minutes before transferring to the refrigerator to chill completely, about 2 hours.
Once chilled, lift the bars out of the baking dish using the parchment overhang and cut them into squares.
Dust with additional powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 198.1 g | 990% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 448.3 g | 163% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 270.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
