The most incredible Vegan Lemon Bars full of tangy lemon flavor on a crisp cookie crust.
I love lemon everything right now, these Vegan Lemon Bars being at the top of the list! The crisp, cookie layer comes together easy and quickly. Made with a little coconut that goes great with the lemon. While that bakes in the oven you prepare the lemon filling.
It is an easy lemon filling full of tangy lemon flavor and creamy consistency, just what you want from a lemon bar.
Ingredients you will need for these Vegan Lemon Bars:
Cookie base:
- Coconut oil, melted
- Maple syrup, agave syrup or other liquid sweetener can also be used
- Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available.
- Almond flour, almond meal can also be used for a little courser texture. Make sure it is certified gluten-free for a gluten-free lemon bar.
- Gluten-free all purpose flour
- Dried coconut, finely shredded
- Pinch of salt
Lemon Filling:
- Fresh squeezed lemon juice, I used about 4 large lemons in this recipe, depending on the size
- Sugar, I use organic
- Coconut milk from a can, use a full fat variety
- Corn starch, add 5-6 tablespoon depending on how firm you like the lemon filling
- Turmeric for color, this is optional but I highly recommend it
You might also like these wonderful dessert recipes:
Mango cheesecake bites (vegan and gluten-free)
Tropical Pineapple Tart (Vegan and Gluten-free)
Vegan Chocolate, Banana and Coconut Bread
Peanut Butter and Jelly Cookies (Vegan and Gluten-free)
Healthy Strawberry crumble bars (Vegan and Gluten free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
The most incredible Vegan Lemon Bars full of tangy lemon flavor on a crisp cookie crust.
- 1 tablespoon coconut oil, melted
- 2 tablespoon maple syrup or other liquid sweeter
- 1 tablespoon almond milk
- ½ cup almond flour
- ½ cups gluten free all purpose flour
- ¼ cup dried coconut
- pinch of salt
- ¾ cups lemon juice about 4 large lemons
- 1 ½ cups sugar
- 1 cup coconut milk from a can
- 5-6 tablespoon corn starch
- ¼ teaspoon turmeric for color, optional
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Start by preheating the oven to 180C (350F)
Line a square 20cm (8inch) baking pan with parchment paper.
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Mix the wet ingredients together for the cookie layer in a mixing bowl. Then add the dry ingredients.
Add the cookie cookie base layer to the prepared pan and press down to an even layer and bake for 10 minutes.
While the base if cooking, make the lemon filling.
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Add all the ingredients to a pan over medium heat and whisk well so there are no lumps. Keep whisking until the curd start to simmer and thicken. This will take about 5 minutes, whisk well for a smooth curd. Also the bottom can easily burn if left alone.
Let it cool slightly.
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Ones the cookie layer comes out of the oven let it cool slightly, the add the lemon filling. Smooth out the top and bake for about 15 minutes.
Let the lemon bars cool down in the pan and then put them in the fridge for at least 4 hours to set, preferably over night.
Cut into squares and enjoy!
Kornelia
Such a nice recipe! Does light coconut milk work too?
Helena
Thank you so much!
I haven’t tied light coconut milk in this recipe, but think it should work. They might be a little looser in consistency. Please let me know how they turn out!
Sylvia
Hi, followed the recipe exactly and a huge flop. Too little pastry dough and filling didn’t set.
Helena
I am so sorry to hear that Sylvia, I have made the recipe many times myself and never had that problem. What size baking pan did you use?
Lisa Major
I made these yesterday and they have turned out very well, they taste amazing – thank you Helena ?
Helena
So happy to hear that Lisa!