These vegan lemon bars are the perfect balance of tart and sweet with a deliciously creamy texture. They’re easy to make with no fancy ingredients required.

Vegan Lemon Bars
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Why I Love this Recipe

If you’re looking for a tasty dessert that delivers on flavor and simplicity, you’ve found it. This recipe gives you a tangy lemon curd paired with a crumbly, coconut-infused shortbread base. It’s a simple recipe for a classic treat, made vegan-friendly without compromising on taste. These taste just like classic lemon bars and they make a great afternoon snack, dinner party dessert, or baby shower treat! They’ll be a hit with vegans and non-vegans alike.

The buttery shortbread crust is a simple mix of oat and rice flour, sweetened with sugar and enriched with coconut oil. The lemon curd is where the magic happens—a velvety texture achieved with coconut milk and thickened with cornstarch, with the brightness of fresh lemon juice shining through. A touch of turmeric is all you need for that bright yellow color. And that’s it! You can make healthy vegan lemon bars with just a handful of pantry staples. The hardest part is just letting them cool!

Ingredients & Substutions

  • Oat flour- Oat flour is made from simply blending oats. You can buy oat flour or you can make your own by blending oats in a blender or food processor until finely ground.
  • All-purpose flour- I used all-purpose flour, but this also works with white rice flour if you wanted to make this vegan lemon bar recipe gluten-free.
  • Granulated sugar:-This adds just enough sweetness to balance the tart lemon.
  • Coconut- Shredded unsweetened coconut adds a subtle, nutty flavor and a unique texture without added sugar. If you only have sweetened shredded coconut, that will work just fine.
  • Coconut oil– The vegan stand-in for butter, coconut oil binds the base together and adds a hint of richness.
  • Lemons– This recipe does require lots of lemon juice so you can use bottled lemon juice, if desired. You’ll need at least one fresh lemon for the zest.
  • Coconut milk– Full-fat coconut milk gives you the creamiest lemon curd.
  • Cornstarch– This thickens the lemon filling to just the right consistency.
  • Turmeric– A pinch of turmeric gives it the bright yellow color, but it’s completely optional.

How to Make Vegan Shortbread Crust