Vegan Lemon Bars
The ultimate easy Vegan Lemon Bars recipe! Featuring a 3-ingredient shortbread crust and a tart, creamy lemon curd filling. Egg-free, dairy-free, and better than the original. Step-by-step video included!
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Forget everything you know about finicky egg-based custards. These Vegan Lemon Bars deliver that iconic pucker-perfect tartness and a buttery, melt-in-your-mouth shortbread crust—without the stress of cooking with eggs.
Whether you’re looking for a classic, translucent lemon curd or a protein-packed version made with silken tofu, I’ve perfected two foolproof ways to make this citrus classic.
Best of all?
They’re much easier than the original because you never have to worry about ‘scrambled egg’ filling. Let’s get zesty!
Serve these lemon bars with drizzles of blueberry syrup over the top for color and flavor!
Watch How to Make These Bars
Reader Reviews
★★★★★
Puja
My mom is very picky in desserts but when I made this (curd version) she couldn’t help but share with other people that ‘my daughter made this’.
★★★★★
Bridget
These are the BEST vegan lemon bars! I made a half batch today using the Simple Lemon Curd (Option #2). The crust and curd were very easy to make… they were delicious!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- All-Purpose Flour — This provides the classic shortbread snap. For a slightly nuttier flavor, you can use whole wheat pastry flour. Gluten-Free Tip: A 1:1 gluten-free flour blend works perfectly here!
- Vegan Butter Stacks — I recommend using vegan butter sticks (like Earth Balance or Miyoko’s) rather than tub margarine, as the lower water content ensures a crispier, less oily crust.
- Sugar — We’ll use powdered sugar in the crust for that “melt-in-your-mouth” texture and granulated sugar for the filling to get the best texture.
- Fresh Lemons — You’ll need the juice and the zest. Fresh is non-negotiable here for that bright, zingy flavor that bottled juice just can’t replicate.
- Cornstarch — This is our “magic” thickening agent that replaces the eggs. It creates that stable, sliceable curd.
- Turmeric & Nutritional Yeast — Don’t worry, you won’t taste them! The turmeric is strictly for that classic sunny yellow color, and the nutritional yeast adds a subtle “custard-like” depth to the tofu version.
What Lemons are Best for Lemon Bars?
Look for thin-skinned lemons that do not have green spots. You may think bigger lemons would yield more juice and flavor, but this is not always the case because larger lemons have thicker skins. Each lemon should yield about 1/4 cup or more of juice. To get the most juice possible out of your lemons, you can zap them in the microwave for about 10 to 15 seconds, then roll them firmly on the counter.
How to Make Vegan Lemon Bars
Making vegan lemon bars is a simple process. I’ll walk you through it step by step!
Step One: Make the Crust
In a medium bowl, stir together the melted vegan butter, flour, and powdered sugar until a soft dough forms.
Press this mixture firmly into the bottom of your prepared 8×8 pan.
Pro Tip: Use the bottom of a flat measuring cup to press the crust down evenly. Bake for about 20 minutes until the edges are just starting to turn a light golden brown
Step Two: Make the Easy Vegan Lemon Filling
While the crust is in the oven, it’s time to make the magic happen!
- For the Simple Curd (Option 2): Whisk the lemon juice, sugar, plant milk, and cornstarch in a saucepan over medium heat. Stir constantly to prevent lumps! Once it reaches a low boil and thickens into a glossy custard, remove from heat and stir in your lemon zest, coconut oil, and a pinch of turmeric for that sunshine-yellow color.
- For the Tofu Custard (Option 1): Simply add all filling ingredients into a food processor and pulse until completely silky and smooth.
Step Three: Pour and Bake
Pour your chosen lemon filling over the warm, pre-baked crust. Return the pan to the oven and bake for another 25–30 minutes.
You’re looking for the edges to be set, though the center may still have a slight, uniform jiggle.
Crucial Step: Allow the bars to cool completely on the counter before transferring them to the fridge for at least 2 hours. This ‘chill time’ is what gives you those clean, perfect slices!
How to Make High-Protein Vegan Lemon Custard
If you prefer a lemon curd with tofu, it’s a wonderful option because it’s high in protein. Learn more about my protein lemon bars for more info on the benefits of making them with tofu.
As you can see, the simple vegan curd creates lemon bars that are much more translucent. Both bars taste amazing, but the simple vegan curd bars have a more traditional look.
Swirl Together Lemon and Tofu
- To prepare the tofu lemon curd, combine silken tofu, lemon zest, lemon juice, sugar, cornstarch, nutritional yeast flakes, and turmeric in a food processor. (I didn’t even bother cleaning out the food processor from step one).
- Pulse this until smooth.
- Spoon it over the unbaked crust.
I know it sounds odd to add nutritional yeast flakes and turmeric to lemon curd, but it’s only a little bit, and it gives it a sunny yellow color.
Quick Fix Tip
If your sauce develops lumps, finish cooking it in the saucepan and then remove it from the heat. Add the remaining ingredients and transfer it to a food processor or blender and pulse in short bursts until the lumps are gone.
Recipe Test Kitchen
I love testing a recipe to get it just right. Here are some of my notes after making several batches of these lemon bars:
- To Bake or Not to Bake: I’ve made the shortbread crust by prebaking it and sometimes not prebaking it. Both options work great, but you get a little bit crispier crust by prebaking it first.
- What about the Nooch? I like adding just a bit of nutritional yeast flakes to the filling because it adds just a bit of egg flavor. It’s purely optional.
- Curd Options: It’s nice to have two curd options for those times when you want a creamier filling (go with the tofu), or you want that old-fashioned, almost translucent filling (go with option #2!).
If you’re a baking science geek like me, I love these tips from Cooks Illustrated on the science of lemon bars to understand how the crust and filling interact.
What Makes This Recipe Shine?
- Pucker-Perfect Flavor — We use both fresh lemon juice and zest to ensure that iconic, tart citrus “zing” in every single bite.
- Zero “Scrambled Egg” Stress — Traditional recipes call for finicky eggs. This vegan version is “whisk-and-go,” meaning no curdled filling, ever!
- Foolproof 3-Ingredient Crust — A simple, buttery shortbread base that stays crisp and holds up to the thick lemon topping.
- Two Recipes in One — Whether you want a classic translucent curd or a creamy, high-protein tofu custard, this post gives you the best of both worlds.
- Perfect for Crowds — These bars are incredibly stable, making them the ultimate easy-to-slice dessert for spring potlucks, Easter, or Mother’s Day.
Storage Tips
Cover and store bars in the fridge. They will keep up to 5 days. They can be cut into individual slices and frozen for up to 2 months.
These vegan lemon bars are a sweet treat that is easy to make and a real crowd favorite.
Marly’s Tips
- Zest Before You Juice! — It is nearly impossible to zest a squeezed lemon. Always use a microplane to zest the skin first, then move on to juicing.
- The Microwave Trick — To get the most juice out of your lemons, microwave them for 10–15 seconds and roll them firmly on the counter before slicing.
- The Secret to No Cracks — If you’re worried about the top cracking, place a shallow pan of water on the rack below the bars while they bake. The steam keeps the custard moist and smooth.
- Clean Slices Every Time — Wipe your knife with a warm, damp cloth between every single cut. This prevents the lemon curd from sticking to the blade and tearing the bars.
- Silken is Best — For the protein version, ensure you are using silken tofu (usually found in a shelf-stable box). If you can only find refrigerated tofu, go with “Soft” or “Medium” and blend it longer to ensure it’s completely smooth.
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Vegan Lemon Bars
Ingredients
Vegan Shortbread Crust
- 1 cup all-purpose flour
- ½ cup vegan butter , melted
- ¼ cup powdered sugar
Tofu Lemon Custard (Option #1)
- 12 oz silken tofu
- 1 medium lemon (zested and juiced)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon nutritional yeast flakes
- 1 pinch ground turmeric (for color)
Simple Vegan Lemon Curd (Option #2)
- ¾ cup lemon juice
- 1 cup granulated sugar
- 1 ½ cups plant-based milk
- 5 tablespoons cornstarch
- 1 teaspoon lemon zest (substitute 1 tsp lemon extract)
- 1 teaspoon coconut oil
- ⅛ teaspoon ground turmeric
For Serving
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 325°F/163°C. Line a 8×8-inch square pan with parchment paper, leaving an overhang to easily remove the bars when they're done.
- Combine flour, butter, and powdered sugar in a bowl and stir until combined. Press into the bottom of the prepared pan.
- Bake the crust for 15=20 minutes until the edges are slightly golden. Remove from the oven and use a fork to poke holds on the crust (not all the way through to the bottom). Set aside.
For the Tofu Lemon Curd (Option #1)
- If you're making your lemon bars with the tofu lemon curd: In the same food processor bowl (no need to wash it out), add the tofu, lemon zest, lemon juice, sugar, cornstarch, nutritional yeast, and turmeric. Pulse until completely smooth. Pour the lemon filling over the crust and evenly distribute it across the pan.
- Bake for 25 to 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, transfer to the fridge and chill for 1 to 2 hours. Once chilled, grab both sides of the aluminum foil and remove it from the pan.
For the Simple Lemon Curd (Option #2)
- If you're using the simple lemon curd, in a saucepan combine the lemon juice, sugar, milk, and cornstarch. Stir to combine the cornstarch. Cook over medium heat while stirring constantly to dissolve the sugar and to prevent lumps as the mixture thickens. Bring it to a low boil, then reduce heat to simmer and cook for 2 to 3 minutes, stirring constantly. The mixture should get fairly thick. If you get lumps, simply pulse the curd in a food processor or use an immersion blender.
- Once the mixture thickens, remove from heat, add the lemon zest, coconut oil, and turmeric. Stir to combine. Spoon out the lemon curd over the prepared crust.
- Bake for 25-30 minutes, until the sides are golden brown and the filling is slightly firm. It may be a little jiggly.
- Remove from the oven and allow to cool. After it's come to room temperature, transfer the pan to the fridge and chill for 1 – 2 hours. Once chilled, grab both sides of the parchment paper and remove the bars from the pan.
To Serve:
- Sprinkle the tops of the bars with powdered sugar. Slice into bars and serve.
- Store lemon bars in the fridge. They will keep up to 5 days.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Tofu
Option #1 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. The nutritional estimates are provided for the tofu curd.For Simple Curd (option #2)
Be sure to allow the curd to thicken in the saucepan before proceeding. Also, use the kind of coconut oil that is solid at room temperature. You can sub coconut oil for the vegan butter in the crust.Video
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Lemon Recipes
If you love these easy vegan lemon bars, you’ll definitely want to try these other vegan lemon dessert recipes too:
That’s it for this vegan lemon bar recipe!
This post was originally published in 2019 and updated with new photos, new text, and a new recipe in 2021.
Frequently-Asked Questions
What are Vegan Lemon Bars?
Vegan Lemon Bars are a plant-based twist on the classic American dessert. They consist of a crisp, buttery shortbread crust topped with a thick layer of tart lemon curd. Unlike traditional recipes, these are made without eggs or dairy, using clever plant-based thickeners like cornstarch or silken tofu to achieve that perfect, sliceable texture.
Why are my vegan lemon bars jiggly?
You can expect these bars to be slightly jiggly when they come out of the pan. They will firm up as they cool.
Can I use bottled lemon juice instead of fresh?
It’s perfectly fine to use bottled lemon juice, but you may not get that same fresh lemon zing. If you can find a lemon at the store, I highly recommend it!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
55 Responses to Vegan Lemon Bars
Rate / Comment
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I have made these several times option #1 with tofu. I love the custard texture and lemon flavor. I share these as a trusted recipe at events and they are always gone!
The taste turned out perfectly however I found the consistency to be a little too Jello-y. I prefer a more soft custard texture. Any way to fix this next time? I used the simple lemon curd recipe.
Great lemon curd. olive oil can be used for the crust. delicious. And it would read “substituting olive oil for coconut butter”. I believe that’s the way to use the word substitute. when you substitute something 1 for something 2, it means you are replacing something 2 with something 1. Not the other way around.
Hello, I was wondering if it was possible to use both lemon curds on the base? or would that be a lemon overload!
Hi Janelle. This is an interesting idea, and one I have not tried. I bet it would be great. I would put the tofu layer on the bottom and the lemon curd layer on top. I would also increase the bake time a bit. Let me know how it goes!
Hi Marly! In option 2, can I use vegan butter instead of coconut oil? Thanks for sharing your ingenious recipes!
Hi Linda. Yes, absolutely you can substitute coconut oil for the butter. Use refined coconut oil for a more neutral flavor and virgin coconut oil if you want some of that coconut flavor. And you’re so welcome. I’m so glad to hear from you and to see you like this recipe!
These are the BEST vegan lemon bars! I made a half batch today using the Simple Lemon Curd (Option #2). The crust and curd were very easy to make. I baked it for 40 minutes instead of 30 because the curd seemed very jiggly… I let it cool to room temperature and then put it in the fridge for 4 hours. I was afraid that they’d be terrible because of the jiggly curd but the curd set perfectly! I topped them with powdered sugar and they were delicious! I’m excited to make them this weekend for Easter!
Hi Bridget. I’m so glad you like this recipe. Sometimes a little jiggle is good! I think these lemon bars are perfect family dinner food. Wishing you the best!
I used option 2 and I don’t think there was enough crust to cover my 9×9 pan. I will make again in a smaller pan, but will not use the lemon extract. I think it gave too much of an artificial flavor. The consistency of the filling is perfect.
Hi,
For the crust can I use plain flour or self raising flour and vegetable oil instead of all purpose flour and coconut oil with powdered sugar? But no graham crackers used. Hope to hear from you soon, thank you.
Hi Elizabeth. Let me see if I understand the question correctly. You’d like to use plain flour and I think that will work. I’ve never tried self-rising flour with this recipe, but I don’t see why it wouldn’t work too. I’m assuming you’re hoping to use either vegetable oil or coconut oil in stead of the vegan butter? If so, I think either should work just fine, although I would lean toward the coconut oil. You’re correct, in that there are no graham crackers used in this crust. Hope this helps!