Vegan Lemon Bars

Being vegan can involve some sacrifice, but not where dessert is involved. If you’re having friends over or just want to have a special treat for the weekend, try these Vegan Lemon Bars. Quick, easy, and delicious — you’ll wonder why you didn’t go vegan sooner!

Vegan Lemon Bars - a delicious, healthy, egg-free treat for the whole family to enjoy!

I was never a fan of the lemon earlier in my life. When the waitress would ask, “Would you like some lemon with your tea?” I’d respond, “No thanks.” But with a little more emphasis on the NO, if you know what I mean.

I think that’s the thing with converting your diet to a more plant-based, whole food way of living, your taste buds changes. For some reason, now I love lemons.

In fact, here’s a confession. When I go to Chipotle, my favorite thing to do for the beverage is to request a water cup and then I add some ice to it, and some water, and then I even add some carbonated water (they have that tab right next to the water tab), followed by about 3 slices of lemon. I squeeze the juice from one or two of those lemons into the water, and I usually have a Stevia packet on hand that I sprinkle in with it, give it a stir, and voila! I have a nice, refreshing, fizzy lemon water with my lunch.

Doesn’t that sound so good?

Now my taste for lemons has expanded to include these Vegan Lemon Bars.

Vegan Lemon Bars in Process

Vegan Lemon Bars are best with a little powdered sugar sprinkled over the top

Vegan Lemon Bars made with fresh lemons

What You’ll Love About these Vegan Lemon Bars

I have to ask, what’s not to love? I mean, first there’s a nice, crispy crust, followed by a creamy lemon center and topped off with a little powdered sugar to sweeten the deal.

You know we eat with our eyes, so having these delicious treats look so tempting is also part of the complete package. Temptress is my middle name. OK. I’m kidding. That would not be a good middle name to have, but it’s definitely a persona I like to take on when I’m presenting a dessert.

We’re all really busy these days so having a recipe like this that’s so easy to throw together is important too. This one’s less than 10 ingredients and yet it’s still creamy, satisfying, indulgent, and oh-so lemony!

Vegan Lemon Bars

Of course l used fresh lemons. Thankfully lemons are a little more affordable right now. Thank you spring!

We just visited Shawn’s parents in Phoenix where I kid you not people are giving away lemons for free. They put them in bags or boxes and sit them out by their driveway. It’s one of the reasons I love going there each year. Well, that and seeing Shawn’s parents too. Of course!

If fresh lemons just aren’t in the cards for you because the season or location, you can substitute store-bought lemon zest and lemon juice in a bottle. But you should be prepared to boost the lemon flavor with a little bit of lemon extract as well. You don’t want to miss out on the best part of this dessert!

Vegan Lemon Bars

I made a mistake on the first batch of these Vegan Lemon Bars, but it wasn’t fatal. It was a completely edible batch, but it just wasn’t worthy of you all! So I fixed that and this is the recipe you see before you today. We LOVE this recipe and we hope you will too! If you give it a try, please share a photo of it with me using #namelymarly on Instagram. The only thing we love more than this recipe is seeing yours!

Vegan Lemon Bars

Vegan Lemon Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 9

Ingredients

  • 1 cup all purpose four
  • ½ cup dairy-free margarine, sliced
  • ¼ cup powdered sugar
  • 12 oz package silken tofu
  • zest of 1 lemon
  • juice of 1 lemon
  • ½ cup sugar
  • 1 tablespoon corn starch
  • 1 teaspoon nutritional yeast flakes (for color)
  • Additional powdered sugar for topping

Instructions

  1. Heat your oven to 350F and line an 8X8" square pan with foil. Give the foil a light coating of vegetable spray.
  2. Combine flour, margarine, and powdered sugar in a food processor and pulse for several seconds, until everything is combined. Press into the bottom of your prepared pan.
  3. In the same food processor bowl (no need to even wash it out), add the tofu, lemon zest, lemon juice, sugar, corn starch and nutritional yeast flakes. Pulse until completely smooth. Pour the lemon filling over the crust and evenly distribute across the pan.
  4. Place in the oven and bake for 25-30 minutes, until the sides are golden brown and the filling is firm (if it's still overly jiggly, you should cook it a few more minutes).
  5. Remove from the oven and allow to cool. After it's cooled, grab both sides of the aluminum foil and place on a tray. Sprinkle the top with additional powdered sugar, slice and serve.

Enjoy!

Updated by Marly · Permalink

18 Responses to Vegan Lemon Bars

  1. These look delicious and I am not even a fan of lemon really- I will definitely have to make these! 🙂

    • Maybe this will be the recipe that will win you over. Welcome to team Lemon! 🙂

  2. These look wonderful! I can’t wait to make this! I already have all the ingredients. Thanks!

  3. Deborah Baker

    Thanks, Marly!

  4. Your lemon bars look YUMMY but I can’t tolerate soy products 🙁
    Any substitutions?

    • Hi Angela. I have a Vegan Lemon Bar recipe that doesn’t include soy, if you use coconut or almond milk to create the sweetened condensed milk. It’s a delicious bar, but it doesn’t have the creamy layer that this one does. Hope you like it!

  5. Hi there. I love everything lemon and would love to give this recipe a go but was wondering if I may use coconut butter instead of margarine which I am not a big fan of. Thanks!

    • Hi Lucia. I haven’t made this with coconut butter before, but I think it would do fine. One idea would be to try Earth Balance’s Coconut Spread. I think it’s formulated to do well in baked goods. If you try it, let me know how it goes!

  6. These look amazing and easy! (two pluses in my book!) I was wondering, do you drain the silken tofu before using for this recipe? I know draining silken tofu on paper towels is pretty standard, but I wanted to make sure the extra liquid wasn’t needed for this recipe! I’m going to a BBQ next weekend, and I’m thinking of making and bringing these. 🙂

    • Silken tofu comes with a very small amount of liquid in the container. I drain that out. But I don’t press the tofu or drain it out on paper towels. It’s a easy recipe and so tasty too. I hope you enjoy your BBQ. Sounds like fun!

    • Thank you for replying! Our family BBQ was postponed until next weekend, but I wanted to try these, so I made them just for me. SO GOOD! And I even was naughty and impatient, and cut them well before they were cooled. They were super soft, but still tasty, and they firmed up beautifully in the fridge. These are just AMAZING. I’m super excited to bring them this weekend! Great recipe. Thank you!

    • Angela! I LOVE that you made these just for YOU! You are my hero! I mean, we’re always doing things for other people. We deserve a little Lemon Bars hot out of the oven for ourselves. 🙂

  7. I have these in the oven right now and I’m so looking forward to it! Will post a follow up. 🙂

    • I love my lemon so I’ll be adding a tad bit of lemon extract on the next batch. I love how it has a custard consistency. I couldn’t wait for it to cool down so I had a hot lemon bar. lol, it was still yummy! I put the rest in the fridge and can’t wait to try a cold slice of this goodness. 🙂

      Thank you for the recipe! <3

    • Thanks for letting me know how it went Bree! That’s a great idea to add some lemon extract. Sometimes it’s nice being bold with it! Oh, and I’m with you – I can never wait for things to cool like I’m supposed to. Gah! 🙂

    • I love the anticipation you created. I’m sitting by the computer. Waiting. Hmm. I wonder if I should paint my nails while I’m sitting here. Or maybe I could get some work done. Nah! 🙂