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
Denise says
We’ve made this three times now, absolutely love it! thank you!!
Suzanne says
These bars are so yummy! I had a vegan friend stop by from out of town, and wanted a good, light desert for her. This was the recipe I went to, and she loved them! Thanks for sharing!
Kelly says
Recipe tasted so good but unfortunately was completely liquodous no matter how long we baked it for – was likely in the oven for an additional hour, perhaps add more flour / cornstarch. Tasted fabulous!
Quinn says
I only have access to regular tofu. I can’t find a grocery store around me that sells silken tofu. Would soft regular tofu work similarly?
Sarah says
Unfortunately, it won’t work as well. It doesn’t incorporate as completely as silken tofu. However, it might not be too bad if you have a high-powered blender such as a Vitamix. You can also buy silken tofu online.
Jennifer says
Recipe turned out flawless. Thank you so much! I used regular lemons because I couldn’t find meyer and ran into no issue.
Hannah says
Made these yesterday and they turned out great! I used firm silken tofu because our grocery store didn’t have extra firm and it turned out just fine! Took a little longer in the oven (unless I just left it in there longer than I needed to), but it set up fine once it had fully cooled. Very tasty – will definitely be saving this recipe!
Lori says
Do you have to press the tofu?
Sarah says
Depending on the brand, some hold more water than others. If it feels very wet, it doesn’t hurt to press the tofu first.
Olivia says
Hi,
I couldn’t find extra firm silken tofu so just bought silken tofu. Do you think I could make it firmer by pressing it?
Sarah says
It might be a little looser than in should be. You could add an extra tbsp of cornstarch to help it set. Let us know how it goes!
Dom says
Made this a week or so ago. This is my second time making it because it’s such a good recipe. Came out great. Only problems were my tofu needed 35 minutes total in the oven before it firmed up.
Maggie says
Confused about the lemon zest – do you put it in the crust & the custard? If so, how much in each?
Sarah says
The lemon zest goes in both the crust and custard. The individual amounts are each listed under the categories “Shortbread Crust” and “Meyer Lemon Curd”, which is a tsp. for each.
Noelia Baquero says
Hi, Is it 700grams of tofu? I can’t figure it out!
Ada says
I hust made these and oh my… They are so delicious! Thank you so much!:)
One question though, mine don’t stay as yellow, they turn brownish, what am I doing wrong? Any ideas?
Thank you again!:)
Dawn says
This dessert is amazing! Even my tofu haters in the family raved about these lemon bars at our Easter celebration (before they knew about the tofu, of course!).
Thank you for sharing a wonderful and easy recipe we all enjoy!
Sarah says
I’m so glad your family liked it! I love that you fooled your family into loving it 🙂
Angela says
I made these last night and was really unhappy with the filling. I used silken firm tofu and drained the liquid. Should I have pressed it? I blended it in my stand mixer and the tofu but never fully incorporated after mixing for five minutes. I baked anyway hoping it would fix itself during baking. The shortbread crust was great though. The filling just didn’t end up the right texture or taste really, like it wasn’t sweet enough? I love a tangy dessert, but I want to make this right.
Sarah says
Unfortunately this recipe won’t work with a stand mixer. You have to blend it in a blender or food processor to completely incorporate the tofu. Otherwise the taste and texture, as you mentioned, would be way off.
Sylvia Tomasovich says
Why does the recipe say to use a stand mixer if you’re not recommending a stand mixer ?
Sarah says
I’m not sure what you mean. I do recommend using a stand mixer for the pastry crust.
Laurel White says
Hi! Would it be possible to use splenda/stevia instead of granulated sugar? Or would it not turn out as good? Thanks!
Sarah says
That would change the taste and texture quite a bit. I wouldn’t recommend it. I think your best bet is to look for a recipe specifically for refined-sugar free lemon bars.
Bird says
Tastes good but its not firm at all I’ll have to eat with a spoon or drink hehehe
well its still cooling .maybe once in the fridge it will become a lemon bar
hard to believe its a soup ;/
followed every step ..used the same stuff
oh well
Sarah says
I have no idea what happened when you were making the recipe. It definitely shouldn’t turn out that way.
Sam says
The same thing happened to me! Is it because I used silken tofu and not extra firm silken?