Vegan lemon bars are a bright and zesty dessert made with a tender shortbread crust and a rich and tangy lemon filling. You’d never guess that these easy lemon squares are vegan!

Sliced lemon bars with halved lemon slices. - 1

Vegan lemon bars, or lemon squares, have been highly requested (endless requests) since I began Jessica in the Kitchen. After making them myself, I finally understand why. These vegan lemon squares are DIVINE! These zesty dessert bars are equal parts bright, tart, and sweet, and they will blow your mind. The filling is a variation of my easy vegan lemon curd . You don’t have to be vegan to appreciate how good these are, either!

Why You’ll Have These Vegan Lemon Bars On Repeat

A dessert for all occasions. Their fresh, zesty flavor makes them the perfect treat for summer, even though I will definitely be making them year-round.
Real lemon flavor. I make the filling with real lemon juice and zest. Ingredients like coconut cream and soaked cashews make the texture rich, creamy, and curd-like.
Perfect texture. The moment you sink your teeth into the buttery shortbread crust topped with the soft and sweet, lemony filling, you’ll know why I love these bars so much.

Notes on the Ingredients

Let’s talk ingredients! I wanted the baking process to be easy (i.e., not having to use different kinds of sugar between the crust and the filling), so I included maple syrup into the shortbread crust recipe, too.

For the Shortbread Crust

Flour – I used all-purpose flour, but you can use gluten-free if needed.
Maple Syrup – As I mentioned above, this will add sweetness to the dessert without you having to use a bunch of other sugars.
Oil – Keep in mind you may have to use a little extra if the crust looks too dry.

For the Lemon Filling

Cashews – You’ll need raw, unsalted cashews. Soak them in hot water for at least 1 hour before starting.
Coconut Cream – From a tin of coconut cream or milk. Use the thick creamy part, NOT the coconut water.
Cornstarch – To thicken up the filling so that it will sit properly on top of the crust.
Lemon Juice and Zest – They are lemon bars, after all. I recommend using the juice and zest of a fresh lemon.
Maple Syrup
Vanilla Extract – To add sweetness that will complement the maple syrup.
Sea Salt – To balance and enhance the sweet flavor of these bars.
Turmeric – Turmeric is my easy trick to brighten up the yellow color in these lemon bars.

How to Make Vegan Lemon Bars

Making these vegan maple lemon bars won’t take you long at all. There are just 3 easy steps that you’ll need to follow to complete the shortbread crust, and then you can get started on the filling!

Shortbread Crust

Prepare for baking. Preheat the oven to 350°F/180°C. Line an 8×8 baking dish with parchment paper, so that the paper hangs over the side for easy removal.

Combine the crust ingredients.

Combine the ingredients. Next, mix the crust ingredients with a spatula or your hands until it’s crumbly. Then, press the crust evenly into the baking dish. You may need to add an extra tablespoon of oil if the crust is too dry.

Press the crust into the pan.

Bake the crust. Lastly, bake the crust at 350ºF for 10 minutes, uncovered. Afterward, allow the crust to cool completely before adding the batter for the lemon filling on top.

Vegan Lemon Curd Filling

Combine the ingredients. Add the filling ingredients to a high-powered blender . Add the turmeric ⅛ teaspoon at a time, and add more to taste (it doesn’t add any taste, only colour).

Blend the lemon filling.

Blend. Blend the ingredients until the mixture is very smooth. If you’re not using a high-powered blender, blend a second time to ensure all of the cashew pieces are completely blended. Taste test, and adjust if necessary.
Fill the crust. Once the crust has cooled, pour the filling on top. Tap the pan lightly against the counter to remove any trapped air bubbles.

Spread evenly.

Bake. Bake the lemon bars at 350ºF for 23 to 25 minutes, until the centre is set. Allow the bars to cool completely on the counter for about 1 hour, and then chill them in the fridge for at least 4 hours before serving. Top with powdered sugar (optional), cut into bars, and enjoy!!

Recipe Tips

Let them chill in the fridge. I know it’s tempting to dig in right away, but these bars need to be fully set before you cut into them. Trust me. When I made them, I let them cool for a few hours and then set them in the fridge overnight. Although 4 hours in the fridge should be enough time. They’ll have the right consistency and be even more delectable.
If you can’t find coconut cream , this is my easy trick! Place 1 can (14 ounces) of full-fat coconut milk in the fridge overnight. The following day, scoop the solids of the coconut cream out of the can, then pour off (or save for later) the coconut water left behind. The cream from a 14-ounce can should come to about ¾ cup every time.
Use kitchen tools to press the crust into the pan. You can use the back of a spoon or the bottom of a measuring cup to press the crust tightly into the bottom of the pan. The crust will seem a bit sticky because of the maple syrup, so doing it by hand can be a challenge.
These are taste-test friendly. This is probably my favorite thing about making vegan lemon bars. The filling doesn’t contain any eggs or raw ingredients! Figuring out how tangy or sweet you want these bars really comes down to personal preference, so you get to taste while you bake. Just make sure you have enough lemon filling at the end to cover the crust.

Vegan lemon squares with powdered sugar. - 7

Optional Toppings and Variations

Sprinkle some powdered sugar over the tops. It looks pretty and adds a little extra sweetness.
Top the bars with a dollop of coconut whipped cream when serving.
Garnish with strawberries, raspberries, or blueberries, or add homemade strawberry jam or raspberry syrup.
Decorate the bars with lemon slices. Cut circular slices of lemon, place one on top of each bar, and dust with a little powdered sugar.

How to Store Lemon Bars

Refrigerate. I like to store these lemon bars in an airtight or covered container in the fridge for up to a week. Now, I’ve never had them last to the end of the week, but that’s your hypothetical expiration date!
Freeze. Freeze these lemon bars between layers of parchment paper in an airtight container or freezer-safe bag for 1-2 months. Thaw them overnight in the fridge before enjoying again.

More Lemon Desserts

Lemon Blueberry Bundt Cake
Lemon Blueberry Bread
Vegan Lemon Poppyseed Muffins
Vegan Lemon Loaf

Ingredients

Crust

1 cup flour , (148g) gluten free if needed
2 tablespoons maple syrup , (30mL)
¼ cup oil , (60mL) + 1 extra tablespoon if it looks too dry

Lemon Filling

1 cup raw unsalted cashews , (148g) , soaked in hot water for at least 1 hour OR just easily boiled for 5 minutes*
¾ cup coconut cream , (180g) from a tin of full fat coconut cream or milk – the thick creamy part, NOT the coconut water**
3 tablespoons cornstarch , (30g)
½ cup lemon juice , (120mL)
¼ cup + 1 tablespoon maple syrup , (60mL)
2 teaspoons vanilla extract , (10mL)
⅛ teaspoon of sea salt , ( 0.15g )
⅛ to ¼ teaspoon turmeric , ( 0.4g to 0.8g ) for colour
1 teaspoon lemon zest , 1g

Instructions

Crust

Preheat the oven to 350°F/175°C.
Line an 8×8 baking dish with parchment paper, so that the paper hangs over the side for easy removal.
Mix all of the crust ingredients together with a spatula or your hands, until it sticks together. Press evenly into the baking dish. You can use a spoon or the bottom of a measuring cup to help you. It’ll seem a bit sticky because of the maple syrup. Add the extra tablespoon of oil if it is too dry.
Bake for 10 minutes uncovered. Remove from oven and allow to cool completely before adding the batter for the lemon filling on top.

Lemon Filling

In a high powered blender, add all of the lemon filling ingredients. For the turmeric, start with ⅛ teaspoon then add more if you desire (it doesn’t add any taste, only colour).
Blend all of the ingredients together until the mixture is very smooth. If you’re not using a high powered blender, blend another time to ensure all of the cashew pieces are completely blended. Taste test, and adjust if necessary
Once the crust has cooled, pour the filling on top. Tap on the counter lightly to remove any bubbles.
Bake for 23 to 25 minutes, until the centre is set. Allow to cool on the counter until completely cooled (about an hour), and then place in the fridge for at least 4 hours to set.
Top with powdered sugar (optional), cut into bars, and serve. Enjoy!!

Notes

Vegan lemon bars are a bright and zesty dessert made with a tender shortbread crust and a rich and tangy lemon filling. You’d never guess that these easy lemon squares are vegan!

Sliced lemon bars with halved lemon slices. - 9

Why You’ll Have These Vegan Lemon Bars On Repeat

A dessert for all occasions. Their fresh, zesty flavor makes them the perfect treat for summer, even though I will definitely be making them year-round.
Real lemon flavor. I make the filling with real lemon juice and zest. Ingredients like coconut cream and soaked cashews make the texture rich, creamy, and curd-like.
Perfect texture. The moment you sink your teeth into the buttery shortbread crust topped with the soft and sweet, lemony filling, you’ll know why I love these bars so much.