Spring is finally here, and Easter is just around the corner! So I made these vegan lemon bars to welcome spring and satisfy your Easter sweet-tooth. These vegan lemon bars are the perfect balance of sweet and tart, made with a gluten-free cookie crust, and a tangy lemon meringue filling to top.
The recipe is vegan, gluten-free, soy-free, and delicious!
I cannot believe just how perfect these vegan lemon bars recipe turned out! I don’t mean to toot my own horn, but I’m getting preeetty good at the whole vegan baking thing. And I’m so thrilled to be sharing this glowing recipe with you today.
So, let’s get into how to make this vegan lemon bars recipe!
Vegan Lemon Bars Recipe
You can expect these vegan lemon bars to be:
- perfectly sweet and tart
- vegan AND gluten-free
- sweet and tangy lemon meringue filling
- crispy cookie crust
All-in-all, it’s exactly what you’d hope for in a lemon bar, and it’s both vegan and gluten-free. Certainly this is a recipe that will please all eaters, vegan or not.
How to make Vegan Lemon Bars
It’s very easy to make these vegan lemons bars. And it begins with baking the crispy cookie crust, then adding the filling.
Make the gluten-free crust:
I really love this crust for its taste, texture and wholesome ingredients. It’s made using oat flour, almond flour, coconut oil and agave. Vegan lemon bars are typically made with a shortbread crust, using butter and all-purpose flour. This crust is just and crispy and sweet, but it’s gluten-free and wholesome. I really think you’ll love it!
We’ll begin by blind-baking the crust until golden and crispy.
Make the lemon filling:
Next we’ll work on the filling: I’ve kept it classic, with a lemon meringue style filling that’s soft, sweet and tangy.
The filling takes just 4-ingredients to make: lemon juice, granulated sugar, coconut cream, and arrowroot flour. Plus a pinch of turmeric (optional) for a vivid yellow colour.
If you prefer, you can substitute corn starch for the arrowroot flour. They’re both great thickening agents, and gives the lemon filling its perfect meringue texture. Here’s a guide to thickening agents from Food52.
To make the filling, add all the ingredients to a saucepan and cook on medium-heat until thickened to a custard consistency and gelatinous texture, about 10 minutes.
Pour the filling over the crust and place back in the oven to bake until the edges are lightly browned, about 15 minutes. Let cool for 30 and then transfer to the fridge to chill-out.
As I said, it’s an easy recipe that anyone can make – you don’t need to be a master baker. Scroll down for the full recipe instructions.
Vegan Gluten-free Lemon Bars: Q&A
Can you make this recipe in advance?
Yes! This recipe can be made in advance. In fact, I recommend it! The filling takes about 2 hours to set, but it’s even better if you can let it set overnight to ensure it’s fully cooled for cutting.
I like to make this recipe the day before serving.
How long do the bars keep?
These vegan lemon bars will keep in the fridge for up to one week. Store in an air-tight container. I like to put a bit of plastic wrap between the layers to stop them from sticking together.
Can you freeze lemon bars?
You can freeze this recipe! Transfer the lemon bars to an air-tight container and stash in the freezer for up to 2 months. Let thaw in the fridge before eating.
Other recipes you might like:
If you’re digging this recipe, you might also like these lemony treats:
So there we have it, a delicious and easy recipe for vegan lemon bars. They are citrusy, sweet and tangy, with a crispy cookie crust and lemon meringue filling. Plus, they’re gluten-free and made with minimal wholesome ingredients. I really know you’re going to love this Spring themed recipe! It’s the perfect dessert to serve at Easter to your loved ones, and it certainly pleases a crowd.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Lots of love,
Vegan Lemon Bars
- powdered sugar , optional for dusting
- Preheat oven to 350F/180C. Line an 8x8 baking pan with parchment paper to fit snug along the bottom with flaps up the side.
- Make the crispy crust: Pulse the oats in a high-speed blender until flour-like consistency. Add to a small mixing bowl, with the almond flour, sea salt, agave and melted coconut oil. Mix to combine.
- Transfer the cookie crust to the baking tray and flatten with a spatula to make an even, solid base. Bake in the oven until golden, 8 to 10 minutes. Remove and set aside. Keep the oven on.
- Make the lemon filling: In a medium saucepan, whisk together the lemon juice, sugar, and arrowroot flour. Scoop 1 1/4 cup of the canned coconut milk into your saucepan using the thick white portion only (avoiding using the coconut water). Add a pinch of turmeric and sea salt and bring to medium heat. Cook the mixture, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
- Transfer the lemon filling to the baking pan and smoothen evenly with a spatula. Bake until the edges are slightly browned, 15 minutes. Let cool for 30 minutes. Then transfer the bake to the fridge to chill entirely, at least 2 hours, but preferably overnight.
- Lift the dessert out of the dish using the parchment flaps, and dust with powdered sugar. Cut into 16 squares.
VEGAN – GLUTEN-FREE – SOY-FREE
Pin it on Pinterest!
Save this recipe for later. Pin it on Pinterest!