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Home » Recipes » Vegan Desserts » Cookies & Bars » Best-Ever Vegan Lemon Bars

Best-Ever Vegan Lemon Bars

by Sarah McMinn / Posted: August 24, 2021 / Updated: September 16, 2021 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 1 hr 30 mins

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one lemon bar on plate
powdered sugar sprinkled over lemon bars
two images for lemon bars
Pinterest graphic for lemon bars
three lemon bars with powdered sugar

This recipe for vegan lemon bars is the best lemon recipe you'll ever try! Tart and sweet, these soft lemon bars are bright with citrus and dusted with powdered sugar. Family-friendly and simple to make, this recipe for easy lemon squares is simply amazing!

three vegan lemon bars on one white plate

Disclosure: This post may contain affiliate links.

What is better than a tangy lemon square?

Gooey in the center with a flaky shortbread crust, this recipe for vegan lemon bars is delicious. Notes of vanilla and lemon zest are mixed together to create the most amazing lemon bars ever. It's a combination like no other.

Simple to make, these lemon bars are perfect for whenever you're wanting a classic citrus treat. They are great for birthdays, holidays, celebrations, and so much more because they are nearly fail-proof for a classic and nostalgic flavor.

Keep this vegan lemon bar recipe on hand; it is definitely a crowdpleaser!


Table of Contents show
How to Make Vegan Lemon Bars {Video}
Recommended Ingredients and Equipment
Step-by-Step Instructions
Step Two – Make the Curd Filling
Step Three – Bake
Serving and Storing
Tips and Tricks
Frequently Asked Questions
More Vegan Bars
Vegan Lemon Bars
Shortbread Crust
Meyer Lemon Curd

How to Make Vegan Lemon Bars {Video}

Recommended Ingredients and Equipment

I love this lemon bar recipe because it uses only a handful of ingredients! You may already have these ingredients in your kitchen. And if not, then you can easily find them at a grocery store!

Here is what you need.

sugar, lemon juice and zest, vanilla, flour, cornstarch, tofu, vegan butter on white surface

Ingredient Notes

  • Butter – For best flavor, use a high-quality, non-hydrogenated vegan butter such as Miyoko's and Earth Balance.
  • Sugar – Looking for a sugar-free option? Check out my resources for vegan sugars for healthier options.
  • Silken Tofu – It’s very important that you use silken tofu. Silken tofu is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Like regular tofu, silken tofu comes in soft, medium, firm, and extra firm. For this recipe, I recommend using extra-firm. Learn more about the different types of tofu here.
  • Cornstarch – Cornstarch is used a thickening agent in this recipe. If you do not have cornstarch, then you can try arrowroot powder or tapioca starch.

Recommended Equipment

For these lemon bars, you will need mixing bowls, basic kitchen utensils, and an 8×8 baking pan. (<<affiliate links)


Step-by-Step Instructions

Step One – Make the Crust

dry ingredients in bowl with butter

Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 square baking pan with parchment paper and set it aside.

Pro Tip: Allow the parchment paper to hang over the edge of the pan so that you can easily remove the lemon bars when they are ready.

In a stand mixer, beat the butter, sugar, and lemon zest together. Add the flour and mix until incorporated. Be careful not to overmix; this will cause your crust to lose its flaky, buttery texture.

dough for vegan lemon bar crust

Press the dough evenly into the prepared pan and bake for 20 minutes until light golden brown. Remove from crust from the oven and allow it to cool slightly.


Step Two – Make the Curd Filling

lemon curd being transferred to cooled crust

Drain the tofu.

In a food processor, combine the tofu, lemon juice, zest, and granulated sugar. Process until smooth and creamy. Next, add the powdered sugar, cornstarch, and vanilla extract and process again until combined. You can taste and adjust flavors at this point.

Pour the lemon curd onto the cooled crust and gently tap it down to release any air bubbles.


Step Three – Bake

lemon curd in pan

Transfer the pan to the oven and bake for 25-35 minutes until the lemon curd has set.

Pro Tip: Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you'll lose the signature melt-in-your-mouth texture.

Remove it from the oven and allow it to cool at room temperature for at least 20 minutes prior to transferring to the refrigerator to let them set completely.

one vegan lemon bar on white plate with sugar

Serving and Storing

Serving – Once the lemon curd has set completely, sprinkle them with powdered sugar and enjoy!

Storing – Store these vegan lemon bars in an airtight container in the refrigerator for up to five days.

Tips and Tricks

  1. Fresh is best. I recommend using fresh lemon juice for the best flavor.
  2. To get the most juice from your lemons, roll them around on your countertop to loosen the lemons and release their juices.
  3. Prevent the lemon bars from cracking by placing a shallow container of water underneath the lemon bars as they bake.
  4. Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you'll lose the signature melt-in-your-mouth texture.
  5. For clean slices, be sure to chill the lemon bars in the refrigerator prior to cutting them.

Frequently Asked Questions

Are lemon bars vegan?

Traditionally, lemon bars are not vegan. Always be sure to check the ingredients of lemon bars if you are buying them from stores or just make your own bars with this recipe!

Can you leave lemon bars out overnight?

These vegan lemon bars are okay to be left out at room temperature for about six hours, but anything longer than that may cause them to melt.

Why are my lemon bars gooey?

The lemon bars are supposed to be soft and gooey to some degree, but if they were not allowed to properly set before serving then they may be gooey.

Why aren't my lemon bars setting?

The lemon bars should set completely after a few hours in the refrigerator. If they have not set after 4-6 hours, they may have needed to be baked longer. Remember, look for a slight wobble that isn't too loose when checking for doneness, similar to that of a cheesecake.

What can you do with a bunch of lemons?

There are so many options for what you can do with lemons such as make a lemon tart, muffins, cookies, and so much more!


More Vegan Bars

  • Peanut Butter Lara Bars
  • Homemade Healthy Granola Bars
  • Gluten-Free Vegan Almond Bars
  • Chocolate Cheesecake Bars
  • German Chocoalte Protein Bars

Make sure to check out all my vegan cookies and bar recipes for more baking inspiration.

three lemon bars on top of each other with powdered sugar

Vegan Lemon Bars

This recipe for vegan lemon bars is the best lemon recipe you'll ever try! Tart and sweet, these soft lemon bars are bright with citrus and dusted with powdered sugar. Family-friendly and simple to make, this recipe for easy lemon squares is simply amazing!
4.78 from 22 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 9
Calories: 252kcal
Author: Sarah McMinn

Ingredients

Shortbread Crust

  • ½ cup vegan butter
  • ¼ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour

Meyer Lemon Curd

  • 1 12 oz package extra firm silken tofu, liquid drained
  • ½ cup fresh Meyer lemon juice, 5-6 lemons
  • 1 teaspoon lemon zest
  • 1 cup granulated sugar
  • ¼ cup powdered sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Start by making the crust. Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.
  • In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated. You should have a thick dough that holds together when pressed between your fingers.
  • Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.
  • Next, make the lemon curd filling. In a food processor combine the tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary. Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
  • Pour the lemon curd into the cooled crust and bake for another 25-35 minutes until the lemon curd has set. It should have a slight wobble to it.
  • Once cooked, remove from oven and let cool at room temperature for 20 minutes before placing them in the refrigerator to cool all the way. Don't skip this step. It is necessary for the lemon bars to set properly.
  • Once set, dust with powdered sugar or candied lemon slices just before serving.

Video

Notes

Serving and Storing –Once the lemon curd has set completely, sprinkle them with powdered sugar and enjoy! Store these vegan lemon bars in an airtight container in the refrigerator for up to five days.
Recipe Tips
  1. To get the most juice from your lemons, roll them around on your countertop to loosen the lemons and release their juices.
  2. Prevent the lemon bars from cracking by placing a shallow container of water underneath the lemon bars as they bake.
  3. Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you'll lose the signature melt-in-your-mouth texture.
  4. For clean slices, be sure to chill the lemon bars in the refrigerator prior to cutting them.
Troubleshooting - Trouble getting the bars to set? The lemon bars should set completely after a few hours in the refrigerator. If they have not set after 4-6 hours, they may have needed to be baked longer. Remember, look for a slight wobble when checking for doneness, similar to that of a cheesecake.
 
 

Nutrition

Calories: 252kcal | Carbohydrates: 43g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 14mg | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 0.6mg | Calcium: 2mg | Iron: 0.6mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. Frizzle says

    July 22, 2021 at 8:20 am

    4 stars
    okay I wish I could edit my comment- they did turn out okay after all & did set up but required much, much more baking than the recipe called for and were VERY sweet. My non vegan guests enjoyed them, which is all that matters! 🙂

    Reply
  2. Sue says

    April 22, 2021 at 4:29 pm

    I made this yesterday but the topping didn't set so eating it like a desert. Good job I tested it as I am planning food for my party. Tasted so good so the only thing I an think of was the tofu wasn't firm enough. I will be making the lemon curd though and putting in a jar.

    Reply
  3. Aimee B. says

    April 12, 2021 at 2:06 pm

    5 stars
    OMG, these are soooooo good! My kids and I picked up a free bag of lemons that one of our neighbors was giving away. I thought this recipe would be perfect for some of them, and it definitely was! These were really easy to make and incredibly creamy & delicious. I followed the recipe exactly. It will be my go to lemon bar recipe. The only thing I'd do differently next time is to be sure to leave an overhang of parchment in my pan. I neglected to do that and the bars were a bit difficult to get out of the pan. I ended up eating some of the broken parts. Darn, lol! These are a keeper and a lovely way to use up extra lemons. Thank you. <3

    Reply
  4. Jordan says

    March 31, 2021 at 12:48 pm

    Would subbing the lemon juice for keylime juice 1:1 work for keylime bars?

    Reply
  5. Faye says

    March 14, 2021 at 9:14 pm

    Awesome recipe, but I’m wondering why you’d bars look so yellow in the photos? They look very different in color from the baked bars in your video. Did you add food coloring or adjust the color for the photos?

    Reply
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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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