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! If you love lemon desserts, check out my Vegan Lemon Blueberry Bars. So good!

Several Vegan Lemon Bars are stacked high with a lemon behind them.
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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.

Looking down on a food processor bowl full of tofu. A zester sits on top with lemon zest.
A hand is holding a wire strainer and adding a dusting of powdered sugar to lemon bars.
Looking down on one corner of a sheet of baked lemon bars. There's a zester and several lemons sitting nearby.

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!

A closeup of one side of baked vegan lemon bars. A yellow zester sits next to it with lemons behind them.

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!

Looking down on one corner of lemon bars lightly dusted with powdered sugar.

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 taste so good you won't even know they're vegan!

Vegan Lemon Bars

These Vegan Lemon Bars are a delicious, healthy, egg-free treat for the whole family to enjoy!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9
Calories: 204kcal
Author: Namely Marly


  • 1 cup all purpose flour
  • 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


  • Heat your oven to 350F and line an 8X8″ square pan with foil. Give the foil a light coating of vegetable spray.
  • 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.
  • 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.
  • 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).
  • 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.


A note on tofu: This recipe calls for “silken” tofu. You can find that in the produce sections of a lot of U.S. grocery stores and definitely at health food stores. It may or may not be refrigerated and most typically I find it in a small “box” type container rather than a plastic tub. If you can’t find silken tofu, then buy a soft or medium regular tofu. 


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