Vegan Lemon Bars

Try these drool-worthy vegan lemon bars with a crisp cookie crumb base layered with a thick and smooth lemon filling.  Great for parties, potlucks, desserts, and treats!  Naturally plant-based, vegan, oil-free, and gluten-free!

Have you tried my super simple Vegan Lemon Curd yet?

It’s a dream. Imagine a silky smooth and tart luscious lemon topping that tastes incredible on biscuits, pancakes, toast, muffins, yogurt, crepes, and ice cream. It also makes a fantastic filling in tarts, trifles, parfaits, and pies.

Much like pudding, lemon curd is traditionally made with eggs. That’s how it thickens up. But my Vegan Lemon Curd does not contain any eggs or dairy. And yet, it’s pretty perfect.

But let’s be honest. My Vegan Lemon Curd has limitations – it is much too soft to use in these lemon bars. So I added in a little agar agar to firm up the lemon curd. And the results are pretty fantastic, wouldn’t you agree?

Aren’t these Vegan Lemon Bars gorgeous?

Plus, these sweet and tart lemon bars taste as good as they look! If I could capture and bottle up sunshine, this is what it looks like. These Vegan Lemon Bars are the perfect balance between tart and sweet. Just like my Vegan Lemon Curd, these bars are the yin and yang of lemon desserts.

The best part? You probably already have everything you need in your pantry – almond flour (or almonds), maple syrup, almond butter, sugar, cornstarch, plant milk, fresh lemons, turmeric, and agar agar. Though the turmeric is completely optional. I’ll explain why in a moment.

First let’s talk about the almond cookie base. Every good bar has a great foundation. And I admittedly have struggled with creating a healthier dessert base. Until now.

With three very simple ingredients, I’m pleased to present my Almond Cookie Base (post coming soon!). It’s a neutral cookie crust that doesn’t detract or interfere with the lemon filling. But it’s substantial enough to hold the bar quite well. Plus, it’s oil-free and gluten-free. I think it’s perfect.

The key is to combine the almond flour, maple syrup, and almond butter until a sticky course crumb starts to form. You can do this with a pastry blender or fork in a bowl. But you can also use a food processor to bring your dough together even faster and easier. It’s up to you.

You’ll know the cookie base is ready when it feels like damp sand between your fingers. It should clump together easily when compressed, but it shouldn’t be too sticky either.

Once you achieve the right texture, press the mixture into the bottom of a square 9″ x 9″ baking dish. The size of the dish you use is very important. You can use other pan sizes, such as an 8″ x 8″ dish or a 11″ x 7″ pan. You can even use a 9″ x 13″ pan. Just know that the baking times will need to be adjusted and the finished filling heights will vary as a result.

If you use a larger pan, you will need to bake your cookie base for about 10 minutes, maybe less, depending on the temperature and type of pan you are using. If you are using a smaller pan, you may need to increase the time by 2-3 minutes. You’ll know the cookie base is done when it is pale in the center and golden brown on the edges.

If you use a larger pan, your cookie base and filling will both be substantially less thick, resulting in a shorter (flatter) lemon bar. See the above and below pictures to see what I mean. If you only have a larger pan and prefer a thicker filling, I recommend doubling your ingredients. This will ensure the crust is thick enough to keep your bars intact, and the filling is thick enough to enjoy as a lemon bar. Whereas, if you use a smaller pan, your filling and base will be taller, resulting in a taller lemon bar.

The type of pan you use can affect the baking times and taste of these lemon bars. I have successfully baked my lemon bars in glass pans and stoneware. But I do not recommend using a metal pan since acidic foods reportedly have a tendency to react to the metal in the pan. Lining the pan may help with this. I just tend to use my square glass pan because that’s what I have on hand.

Again, this is where size really does matter, but it all works out if you accommodate properly. And since looks aren’t everything. you do whatever you need to do. Honestly, it doesn’t matter if they’re thinner. I love the way these lemon bars taste!

Also, parchment paper is key. Parchment paper allows you to lift the bars out of the pan and cut them evenly with ease. You don’t have to worry about trying to cut the edges against the pan, which can be difficult. This results in uniform bars and prevents the base from sticking to the bottom of the pan.

Now let’s shift to our ingredients.

Let’s focus on the corn starch first. Since we aren’t using eggs, we need something that thickens up the lemon filling. I find that combining the cornstarch with the sugar before adding the milk or turning on the heat, results in the most luxuriously smooth sauce.

Once the milk is whisked in, you whisk in the lemon juice and lemon zest. Both of which, provide incredible flavor.

If you don’t want to go through all the effort of squeezing lemons, I get it. You can use bottled lemon juice if you need to, but fresh lemons make the best lemon bars. I recommend grabbing some fresh lemons if you can. That way, you can use the zest from the lemon peel to brighten the flavor. Lemon zest contains natural oils that really make these lemon bars really pop with flavor.

For a bright yellow color, use a pinch of turmeric. It adds a wonderful lemony look. If you opt to forgo the turmeric, your lemon bars will still taste incredible. But instead of a bright lemony yellow hue, your lemon bars will just have a very pale translucent color to it. And this is one hundred percent okay. I’m just letting you know why I add a little turmeric.

The interesting this about turmeric is that a little goes a long way. And not all turmeric is the same color. Some are pale yellow, while others are a deep orange. The first time you make this Vegan Lemon Curd, I recommend you use a dash or less than 1/8 teaspoon of ground turmeric. That way, you’ll know how your turmeric performs.

These Vegan Lemon Bars are relatively simple. While your cookie base is baking in the oven, you can make the filling fairly quickly on the stove. Using medium heat, stir the filling ingredients together until it starts to thicken. It will transform from a bubbly liquid to a silky smooth thickened sauce pretty quick – like magic. 

Once the lemon curd is nice and thick, turn the heat off and whisk in the agar agar. This is what produces the perfect texture and firmness. Now pour the filling over the baked cookie base and place in the refrigerator overnight. Prepare for some magical happenings. I don’t know how it works; but the next day, these lemon bars have the best consistency.

I have one final note. Strangely, my powdered sugar melts whenever I sprinkle it on these lemon bars (and a lot of other dessert treats). It’s a little perplexing, frustrating, and disappointing. It looks so pretty when sprinkled on top. But I wanted you to be aware. I recommend sprinkling the powdered sugar over the bars just before serving.

A little non-dairy whipped cream topping makes a splendid dessert to share with family and guests. Although it deflates rather quickly, too.

I hope you enjoy these Vegan Lemon Bars as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.

Ingredients

• 2 cups fine almond flour*
• 2 Tbsp maple syrup
• 1 Tbsp cashew butter, tahini, or almond butter**
• 1 cup raw sugar
• ¼ cup cornstarch
• 1 cup fresh lemon juice
• 1½ cups non-dairy milk
• 1 Tbsp lemon zest
• pinch of turmeric (optional coloring)
• 1½ tsp agar agar powder***

Instructions

• Preheat the oven to 350° F.
• Make the Almond Cookie Base.  In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).  Press into the bottom of a lined 9×9 baking pan.****  Bake for 10-12 minutes, or until golden.  Set aside to cool.

• Meanwhile, make the Lemon Filling. Combine the sugar and cornstarch in a saucepan over medium heat.
• Whisk in the lemon juice, non-dairy milk, lemon zest, and turmeric.
• Stir occasionally until the mixture thickens, about 6-7 minutes.  Reduce the heat to low.
• Whisk in the agar agar powder and stir constantly until thick and velvety smooth and yellow. Remove from heat.

• Pour the hot lemon curd into the base.
• Allow to cool to room temperature for at least 1 hour, then transfer to the refrigerator and chill for at least 6 hours, or overnight, before slicing and serving. 
• If desired, dust with powdered sugar and garnish with fresh berries just before serving.  The powdered sugar “melts” quickly so serve immediately upon dusting.

Notes

* You can make your own almond meal by pulsing almonds in a food processor.  Just be sure to not-over process or you’ll end up with almond butter.

** I like using 1 Tbsp cashew butter or almond butter; though you can also use vegan butter or tahini.

*** Agar agar powder does a nice job firming up the lemon bar filling. If you don’t have agar, add 1 more tablespoon cornstarch. 

**** You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your bars will be much thinner.

Vegan Lemon Bars

Rachele (Pebbles and Toast)

Try these drool-worthy vegan lemon bars with a crisp cookie crumb base layered with a thick and smooth lemon filling. Great for parties, potlucks, desserts, and treats! Naturally plant-based, vegan, oil-free, and gluten-free!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting Time 5 hours hrs

Course Dessert

Cuisine American, Vegan

Servings 16 bars

Equipment

• oven
• stove

Ingredients

  

Almond Cookie Base

• 2 cups fine almond flour*
• 2 Tbsp maple syrup
• 1 Tbsp cashew butter tahini, or almond butter**

Lemon Filling

• 1 cup raw sugar
• ¼ cup cornstarch
• 1 cup fresh lemon juice
• 1½ cups non-dairy milk
• 1 Tbsp lemon zest
• pinch of turmeric optional coloring
• 1½ tsp agar agar powder***

Instructions

 

• Preheat the oven to 350° F.
• Make the Almond Cookie Base. In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini). Press into the bottom of a lined 9×9 baking pan.**** Bake for 10-12 minutes, or until golden. Set aside to cool.
• Meanwhile, make the Lemon Filling. Combine the sugar and cornstarch in a saucepan over medium heat. Whisk in the lemon juice, non-dairy milk, lemon zest, and turmeric. Stir occasionally until the mixture thickens, about 6-7 minutes. Reduce the heat to low.
• Whisk in the agar agar powder and stir constantly until thick and velvety smooth and yellow. Remove from heat. Pour the hot lemon curd into the base.
• Allow to cool to room temperature for at least 1 hour, then transfer to the refrigerator and chill for at least 6 hours, or overnight, before slicing and serving.
• If desired, dust with powdered sugar and garnish with fresh berries just before serving. The powdered sugar “melts” quickly so serve immediately upon dusting.

Notes

* You can make your own almond meal by pulsing almonds in a food processor. Just be sure to not-over process or you’ll end up with almond butter.
** I like using 1 Tbsp cashew butter or almond butter; though you can also use vegan butter or tahini.
*** Agar agar powder does a nice job firming up the lemon bar filling. If you don’t have agar, add 1 more tablespoon cornstarch.
**** You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your bars will be much thinner.

Keyword almond, bars, dairy-free, egg-free, gluten-free, lemon, lemon bar, lemon curd, non-dairy, plant-based, sour, sweet, vegan