Vegan Classic Lemon Bars

Brighten up your dessert table with these Vegan Classic Lemon Bars—an irresistible plant-based twist on the beloved citrus treat! Featuring a buttery, melt-in-your-mouth crust made with coconut oil and a luscious, tangy lemon filling crafted from fresh lemon juice, zest, and creamy coconut milk, these bars are the perfect combination of zesty and sweet. A hint of turmeric gives the filling a vibrant golden hue, while cornstarch creates a silky-smooth texture without any eggs or dairy. Ready in under an hour with a short prep time, these vegan lemon bars are as easy to make as they are delightful to eat. Ideal for spring gatherings, picnics, or teatime, serve them chilled with a light dusting of powdered sugar for an elegant finish. Whether you're vegan or simply seeking a dairy-free dessert, this classic recipe will quickly become a favorite!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 16

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)

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the all-purpose flour, powdered sugar, and sea salt.

Step 3

Add the solid coconut oil to the dry ingredients and mix with a pastry cutter or your hands until a crumbly dough forms.

Step 4

Press the dough evenly into the bottom of the prepared baking dish to form the crust.

Step 5

Bake the crust in the preheated oven for 18-20 minutes, or until lightly golden around the edges. Set aside to cool slightly.

Step 6

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.

Step 7

Add the remaining coconut milk, granulated sugar, lemon juice, lemon zest, and turmeric powder (if using) to the saucepan.

Step 8

Cook the filling over medium heat, whisking constantly, until it begins to boil and thickens. This should take about 5-7 minutes.

Step 9

Remove the saucepan from the heat once the filling is thick and pour it over the baked crust, spreading it evenly with a spatula.

Step 10

Bake the bars in the oven for another 15-20 minutes, or until the filling is set and firm to the touch.

Step 11

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.

Step 12

Once chilled, lift the bars out of the baking dish using the parchment overhang and cut them into squares.

Step 13

Dust with additional powdered sugar before serving, if desired.

Nutrition Facts

Serving size	(1070.7g)

Amount per serving	% Daily Value*
Calories	3881.1

Total Fat 238.8g	0%
Saturated Fat 198.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 625.6mg	0%
Total Carbohydrate 448.3g	0%
Dietary Fiber 6.9g	0%
Total Sugars 270.9g
Protein 24.3g	0%

Vitamin D 0IU	0%
Calcium 90.3mg	0%
Iron 16.7mg	0%
Potassium 1035.7mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 2.4%

Carbs: 44.4%