Easy Vegan Lemon Bars

Notes on the Ingredients

Let’s talk ingredients! I wanted the baking process to be easy (i.e., not having to use different kinds of sugar between the crust and the filling), so I included maple syrup into the shortbread crust recipe, too.

For the Shortbread Crust

• Flour – I used all-purpose flour, but you can use gluten-free if needed.
• Maple Syrup – As I mentioned above, this will add sweetness to the dessert without you having to use a bunch of other sugars.
• Oil – Keep in mind you may have to use a little extra if the crust looks too dry.

For the Lemon Filling

• Cashews – You’ll need raw, unsalted cashews. Soak them in hot water for at least 1 hour before starting.
• Coconut Cream – From a tin of coconut cream or milk. Use the thick creamy part, NOT the coconut water.
• Cornstarch – To thicken up the filling so that it will sit properly on top of the crust.
• Lemon Juice and Zest – They are lemon bars, after all. I recommend using the juice and zest of a fresh lemon.
• Maple Syrup
• Vanilla Extract – To add sweetness that will complement the maple syrup.
• Sea Salt – To balance and enhance the sweet flavor of these bars.
• Turmeric – Turmeric is my easy trick to brighten up the yellow color in these lemon bars.

How to Make Vegan Lemon Bars

Making these vegan maple lemon bars won’t take you long at all. There are just 3 easy steps that you’ll need to follow to complete the shortbread crust, and then you can get started on the filling!

Shortbread Crust

• Prepare for baking. Preheat the oven to 350°F/180°C. Line an 8×8 baking dish with parchment paper, so that the paper hangs over the side for easy removal.

• Combine the ingredients. Next, mix the crust ingredients with a spatula or your hands until it’s crumbly. Then, press the crust evenly into the baking dish. You may need to add an extra tablespoon of oil if the crust is too dry.

• Bake the crust. Lastly, bake the crust at 350ºF for 10 minutes, uncovered. Afterward, allow the crust to cool completely before adding the batter for the lemon filling on top.

Vegan Lemon Curd Filling

• Combine the ingredients. Add the filling ingredients to a high-powered blender. Add the turmeric ⅛ teaspoon at a time, and add more to taste (it doesn’t add any taste, only colour).

• Blend. Blend the ingredients until the mixture is very smooth. If you’re not using a high-powered blender, blend a second time to ensure all of the cashew pieces are completely blended. Taste test, and adjust if necessary.
• Fill the crust. Once the crust has cooled, pour the filling on top. Tap the pan lightly against the counter to remove any trapped air bubbles.

• Bake. Bake the lemon bars at 350ºF for 23 to 25 minutes, until the centre is set. Allow the bars to cool completely on the counter for about 1 hour, and then chill them in the fridge for at least 4 hours before serving. Top with powdered sugar (optional), cut into bars, and enjoy!!

Recipe Tips

• Let them chill in the fridge. I know it’s tempting to dig in right away, but these bars need to be fully set before you cut into them. Trust me. When I made them, I let them cool for a few hours and then set them in the fridge overnight. Although 4 hours in the fridge should be enough time. They’ll have the right consistency and be even more delectable.
• If you can’t find coconut cream, this is my easy trick! Place 1 can (14 ounces) of full-fat coconut milk in the fridge overnight. The following day, scoop the solids of the coconut cream out of the can, then pour off (or save for later) the coconut water left behind. The cream from a 14-ounce can should come to about ¾ cup every time.
• Use kitchen tools to press the crust into the pan. You can use the back of a spoon or the bottom of a measuring cup to press the crust tightly into the bottom of the pan. The crust will seem a bit sticky because of the maple syrup, so doing it by hand can be a challenge.
• These are taste-test friendly. This is probably my favorite thing about making vegan lemon bars. The filling doesn’t contain any eggs or raw ingredients! Figuring out how tangy or sweet you want these bars really comes down to personal preference, so you get to taste while you bake. Just make sure you have enough lemon filling at the end to cover the crust.

Optional Toppings and Variations

• Sprinkle some powdered sugar over the tops. It looks pretty and adds a little extra sweetness.
• Top the bars with a dollop of coconut whipped cream when serving.
• Garnish with strawberries, raspberries, or blueberries, or add homemade strawberry jam or raspberry syrup.
• Decorate the bars with lemon slices. Cut circular slices of lemon, place one on top of each bar, and dust with a little powdered sugar.

How to Store Lemon Bars

• Refrigerate. I like to store these lemon bars in an airtight or covered container in the fridge for up to a week. Now, I’ve never had them last to the end of the week, but that’s your hypothetical expiration date!
• Freeze. Freeze these lemon bars between layers of parchment paper in an airtight container or freezer-safe bag for 1-2 months. Thaw them overnight in the fridge before enjoying again.

More Lemon Desserts

• Lemon Blueberry Bundt Cake
• Lemon Blueberry Bread
• Vegan Lemon Poppyseed Muffins
• Vegan Lemon Loaf