Vegan Lemon Bars Recipe
Do you ever crave something tangy and sweet but still want it to be healthy? That was me one afternoon, staring at a bunch of lemons in my kitchen, wondering what I could make to make everyone happy. That’s when I thought of making vegan lemon bars. These lemon bars are a mix of everything I love about baking—they’re bright, creamy, and sweet.
Here’s how I made them, and you can too!
For the Base:
- 12 Medjool dates
Medjool dates are super sweet and sticky, which makes them perfect for the base. If you don’t have dates, you can use dried figs or prunes. They’re just as tasty and add a rich sweetness. - 1 cup / 125g almonds
I like using almonds for a nice crunch, but you can use cashews, walnuts, or even sunflower seeds if you need a nut-free option. Each one adds a different flavor and texture. - 2 tbsp coconut oil
Coconut oil gives the base a little hint of tropical flavor. If you don’t have any, you can use melted vegan butter or even olive oil. They all work well. - Pinch of salt (optional)
Adding a pinch of salt brings out all the other flavors, but it’s optional if you don’t want it.
How to Make the Base:
Blend the Medjool dates, almonds, coconut oil, and salt in a food processor until the mix is crumbly and sticky. Once it sticks together when pressed, it’s ready. Line a baking tin with parchment paper, spread out the mixture evenly, and press it down firmly. Put it in the fridge for about 30 minutes to let it set. This will be the perfect base for the lemon filling.
For the Filling:
- Juice of 3 lemons
Fresh lemon juice is what makes these bars so bright and tasty. You could also use lime juice for a different flavor, or bottled lemon juice if that’s all you have. - 1/2 cup / 65g cornstarch
Cornstarch helps thicken the filling. You could also use arrowroot powder or tapioca starch if you want. - 3/4 cup / 175g cane sugar
The sugar balances out the sour lemon juice. You can use maple syrup, agave, or coconut sugar if you want something less refined. Just adjust the amount to suit your taste. - 800ml / 2 cans coconut milk
Coconut milk makes the filling rich and creamy. You can also use almond milk, soy milk, or any other plant-based milk, but the texture might not be as creamy. - 300g soft tofu
Soft tofu makes the filling smooth. If you don’t want to use tofu, you can use cashew cream and plant-based yogurt. It works just as well. - 1/2 tsp turmeric
The turmeric is just for color, so the bars look bright yellow. You can leave it out or use a tiny bit of saffron instead. - Zest of 2 lemons
Lemon zest gives extra lemon flavor. You can also use a mix of lemon and orange zest if you want a different citrus taste.
How to Make the Lemon Filling:
In a pot, mix the lemon juice, cornstarch, cane sugar, coconut milk, soft tofu, turmeric, and lemon zest. Whisk everything until it’s smooth. Bring the mixture to a boil over medium heat, stirring constantly so it doesn’t get lumpy. Cook until the filling thickens—this part always smells amazing!
Assemble and Set:
Once the filling is thick, pour it over the chilled base and spread it out evenly. Let it cool at room temperature for a bit, then put it in the fridge for 4-6 hours or overnight to set completely. It’s hard to wait, but it’s worth it for the perfect texture.
Serve:
Cut the lemon bars into slices and enjoy! Each bite is creamy, tangy, and sweet with a crunchy base. Keep the bars in the fridge for up to 5 days—but they probably won’t last that long because they’re so good!
Final Thoughts
These vegan lemon bars are more than just a treat—they’re fun to make and so delicious. The mix of tangy lemon, creamy filling, and sweet base is perfect. Whether you make them for a family gathering or just for yourself, they’ll bring a little sunshine to your day. Give it a try, and let me know how it goes!
