This recipe for vegan lemon bars is the best lemon recipe you’ll ever try! Tart and sweet, these soft lemon bars are bright with citrus and dusted with powdered sugar. Family-friendly and simple to make, this recipe for easy lemon squares is simply amazing!
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What is better than a tangy lemon square?
Gooey in the center with a flaky shortbread crust, this recipe for vegan lemon bars is delicious. Notes of vanilla and lemon zest are mixed together to create the most amazing lemon bars ever. It’s a combination like no other.
Simple to make, these lemon bars are perfect for whenever you’re wanting a classic citrus treat. They are great for birthdays, holidays, celebrations, and so much more because they are nearly fail-proof for a classic and nostalgic flavor.
Keep this vegan lemon bar recipe on hand; it is definitely a crowdpleaser!
How to Make Vegan Lemon Bars {Video}
Recommended Ingredients and Equipment
I love this lemon bar recipe because it uses only a handful of ingredients! You may already have these ingredients in your kitchen. And if not, then you can easily find them at a grocery store!
Here is what you need.
Ingredient Notes
- Butter – For best flavor, use a high-quality, non-hydrogenated vegan butter such as Miyoko’s and Earth Balance.
- Sugar – Looking for a sugar-free option? Check out my resources for vegan sugars for healthier options.
- Silken Tofu – It’s very important that you use silken tofu. Silken tofu is a shelf-stable product found usually in the international food aisle of most well-stocked grocery stores. Like regular tofu, silken tofu comes in soft, medium, firm, and extra firm. For this recipe, I recommend using extra-firm. Learn more about the different types of tofu here.
- Cornstarch – Cornstarch is used a thickening agent in this recipe. If you do not have cornstarch, then you can try arrowroot powder or tapioca starch.
Recommended Equipment
For these lemon bars, you will need mixing bowls, basic kitchen utensils, and an 8×8 baking pan. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the Crust
Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 square baking pan with parchment paper and set it aside.
Pro Tip: Allow the parchment paper to hang over the edge of the pan so that you can easily remove the lemon bars when they are ready.
In a stand mixer, beat the butter, sugar, and lemon zest together. Add the flour and mix until incorporated. Be careful not to overmix; this will cause your crust to lose its flaky, buttery texture.
Press the dough evenly into the prepared pan and bake for 20 minutes until light golden brown. Remove from crust from the oven and allow it to cool slightly.
Step Two – Make the Curd Filling
Drain the tofu.
In a food processor, combine the tofu, lemon juice, zest, and granulated sugar. Process until smooth and creamy. Next, add the powdered sugar, cornstarch, and vanilla extract and process again until combined. You can taste and adjust flavors at this point.
Pour the lemon curd onto the cooled crust and gently tap it down to release any air bubbles.
Step Three – Bake
Transfer the pan to the oven and bake for 25-35 minutes until the lemon curd has set.
Pro Tip: Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you’ll lose the signature melt-in-your-mouth texture.
Remove it from the oven and allow it to cool at room temperature for at least 20 minutes prior to transferring to the refrigerator to let them set completely.
Serving and Storing
Serving – Once the lemon curd has set completely, sprinkle them with powdered sugar and enjoy!
Storing – Store these vegan lemon bars in an airtight container in the refrigerator for up to five days.
Tips and Tricks
- Fresh is best. I recommend using fresh lemon juice for the best flavor.
- To get the most juice from your lemons, roll them around on your countertop to loosen the lemons and release their juices.
- Prevent the lemon bars from cracking by placing a shallow container of water underneath the lemon bars as they bake.
- Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you’ll lose the signature melt-in-your-mouth texture.
- For clean slices, be sure to chill the lemon bars in the refrigerator prior to cutting them.
Frequently Asked Questions
Traditionally, lemon bars are not vegan. Always be sure to check the ingredients of lemon bars if you are buying them from stores or just make your own bars with this recipe!
These vegan lemon bars are okay to be left out at room temperature for about six hours, but anything longer than that may cause them to melt.
The lemon bars are supposed to be soft and gooey to some degree, but if they were not allowed to properly set before serving then they may be gooey.
The lemon bars should set completely after a few hours in the refrigerator. If they have not set after 4-6 hours, they may have needed to be baked longer. Remember, look for a slight wobble that isn’t too loose when checking for doneness, similar to that of a cheesecake.
There are so many options for what you can do with lemons such as make a lemon tart, muffins, cookies, and so much more!
More Vegan Bars
- Peanut Butter Lara Bars
- Homemade Healthy Granola Bars
- Gluten-Free Vegan Almond Bars
- Chocolate Cheesecake Bars
- German Chocoalte Protein Bars
Make sure to check out all my vegan cookies and bar recipes for more baking inspiration.
Vegan Lemon Bars
Ingredients
Shortbread Crust
- ½ cup vegan butter
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
Meyer Lemon Curd
- 1 12 oz package extra firm silken tofu, liquid drained
- ½ cup fresh Meyer lemon juice, 5-6 lemons
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- ¼ cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Start by making the crust. Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.
- In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated. You should have a thick dough that holds together when pressed between your fingers.
- Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.
- Next, make the lemon curd filling. In a food processor combine the tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary. Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
- Pour the lemon curd into the cooled crust and bake for another 25-35 minutes until the lemon curd has set. It should have a slight wobble to it.
- Once cooked, remove from oven and let cool at room temperature for 20 minutes before placing them in the refrigerator to cool all the way. Don't skip this step. It is necessary for the lemon bars to set properly.
- Once set, dust with powdered sugar or candied lemon slices just before serving.
Video
Notes
- To get the most juice from your lemons, roll them around on your countertop to loosen the lemons and release their juices.
- Prevent the lemon bars from cracking by placing a shallow container of water underneath the lemon bars as they bake.
- Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you’ll lose the signature melt-in-your-mouth texture.
- For clean slices, be sure to chill the lemon bars in the refrigerator prior to cutting them.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
jennifer shroyer says
All I have is extra firm tofu…not silken. Will it work?
Sarah says
No, you’ll definitely want silken for this recipe.
Flo says
Hi! This is amazing! I was just wondering…Is it possible to replace the tofu for something else? Maybe more cornstarch or flour? Thanks ? keep sharing this lovely recipes pls!
Sarah says
Thanks! Unfortunately, I would not know the ratio to replace tofu with cornstarch without testing the recipe.
naama says
Can I substitute the butter with coconut oil?
Sarah says
It would change the texture and taste to one I personally don’t recommend for these bars, but it would work.
Kelsey says
Do you know how these freeze? I’m gonna make them for a work potluck, and was wondering if I could freeze the night before!?
Sarah says
I haven’t tried it, but I think they would be fine. Let us know how it goes!
Kelsey says
They froze perfectly and were a hit! Very delicious and will definitely make again! Thanks!
Jen says
I just made these and they are EXCELLENT! So beautiful and tangy.
I have a question though – how can you sub these to make other flavours? My hubbie hates citrus desserts, but the custardy texture and shortbread would be right up his street. Cacao perhaps? Strawberry? But I’m not sure if/how that would work?
Any baker care to give their two cents? Or have you tried this recipe with a different flavour?
Jamie says
This looks really good but I’m sure sure I have access to those kind of lemons ! Will normal lemons be okay as a substitute ?
Sarah says
Yes, regular lemons would be fine.
Anna says
I love anything with lemon really, and these looks soooo delicious. I will try it out, but it might be out of my league. 🙂
Rachel Keller says
Do I drain the liquid from the tofu package before making the filling??
Sarah says
Yes, I’ll clarify that in the recipe. Thanks.
Jen says
Hey! These look delicious, and I have nearly all the ingredients already…BUT…my hubbie hates lemon desserts (crazy, I know). Is there anything that could easily swap out and still work? Perhaps cacau powder? Or cocoa/peanut butter with the silken tofu?
Sarah says
Without trying that, I can’t recommend it…however you’ve given me a great idea for a recipe so look for a creamy chocolate peanut butter bar coming soon! Does he like orange desserts? Maybe you could substitute the lemon for orange.
Ester says
Try with nectarines, they are tangy and sweet, but use more that you’d do with lemons. That’s what I did and it was really nice..
Kersti Keller says
This is delicious! My only issue is how long it takes for the tofu to completely mix! It took nearly 30 minutes and I have an electric mixer!! But regardless it was delicious!! 🙂
Sarah says
Did you use silken tofu? I’ve only mixed it in a food processor and it takes about 30-60 seconds but even with an electric mixer, silken tofu should have been completely incorporated within 3-5 minutes.
Hannah says
Mine didn’t fully cook all the way through, they were in the oven for an hour… any suggestion?
Sarah says
Did you chill them in the refrigerator after baking them? They have to set up fully in the refrigerator.
Marie says
I’ve had it in the oven for 35+ minutes, and the custard is still really loose. Should I just keep cooking it, or will it harden when it cools? Thanks!
Sarah says
It should have a little jiggle to it, which will set as it cools. I imagine at 35 minutes, it’s done unless your oven runs low temperature.
Hannah says
Is there a tofu taste in the custard? I have used silken tofu in desserts before and the texture is great, but the tofu taste is never quite gone.
Sarah says
I personally don’t think so. However, because everyone tastes things a little differently I can’t say for certain that you wouldn’t taste the tofu. But if it helps, everyone who’s tried these has loved them and not noticed any tofu taste.
Heather Leckie says
Yum! These look great & our Meyer lemon is just coming back into season… and I have all the other ingredients in my cupboard! Many thanks for the recipe!
Sarah says
Awesome! Enjoy!
Amy Katz from Veggies Save The Day says
These lemon bars look amazing! Lucky for me we have a Meyer lemon tree in the back yard with a ton on fruit on it right now!
Sarah says
Lucky you! That sounds fantastic!
Gigi says
As far as I know, extra firm and silken tofu are two different things. I’ve never heard of “extra firm silken tofu”. Can you let me know what exactly you use? Thanks!
Sarah says
Maybe you have different varieties available to you where you are. Here we can find extra firm silken tofu as well as firm, medium, and soft. If all the silken tofu that you have access to is the same, I would suggest ordering some online:
PS says
Silken tofu is like the brand of tofu.