Sweet, tart, and buttery lemon bars are a classic summertime treat! This version is vegan, which means everyone can enjoy them.

Top-down view of stacked lemon bars with lemon wedge on top

Don’t get me wrong, I always love a chocolate dessert (hello, chocolate delight!). But something about summer makes me crave fruity treats even more. Give me lemon bars all day, every day and I’m a happy camper! The buttery shortbread crust and creamy filling make them feel decadent, but that tart, bright lemon flavour keeps them tasting light, refreshing, and downright summery.

Why You’ll Love This Lemon Bar Recipe

Completely plant-based. Traditional lemon bars have eggs and butter in the crust and filling, making them off-limits for those of us following a vegan diet. This recipe is completely plant-based and it doesn’t even call for store-bought vegan eggs, which can be hard to find!
Perfect summer dessert. The bright lemon flavour is perfect for warm weather picnics and outdoor gatherings. Plus, lemon bars can be handheld, so you don’t even need forks and plates to serve them!
Sweet-tart flavour. I love the balance of sweetness and tartness in this recipe. It’s absolute perfection! (If you love sweet-tart lemony desserts, try this classic homemade lemonade recipe too.)

Overhead view of ingredients for lemon bars with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Crust:

All purpose flour – Although I have not personally tried it, I believe a measure-for-measure gluten-free flour would also work well in this recipe.
Sugar
Vegan butter – I like to use my homemade vegan butter.
Kosher salt

For the Filling:

Raw cashews – These blend up smooth and creamy.
Sugar
Unsweetened full-fat coconut milk – It’s important to use full-fat for maximum richness and the best texture.
Lemons – You’ll need juice and zest.
Cornstarch
Turmeric – Traditional lemon bars get their golden colour not from lemon, but from egg yolks. Turmeric helps replicate that.
Salt
Powdered sugar – Optional, for garnish.

How to Make Lemon Bars

Overhead view of raw cashews in bowl of water

Overhead view of crust mixture in mixing bowl

Soak the cashews. Place the cashews in a bowl with boiling water. Let sit for at least one hour.
Prepare. Preheat your oven to 350ºF and line a square pan with parchment paper.
Make the crust. Mix the crust ingredients, then press them into the pan. Bake for 16 minutes.
Make the lemon filling. Blend the cashews with the sugar, coconut milk, lemon juice, cornstarch, lemon zest, turmeric and salt until smooth.

Overhead view of vegan lemon bar filling being poured through strainer

Overhead view of filling for vegan lemon bars before cooking

Cook. Pour the filling through a sieve into a saucepan. Set the pan over medium heat. Whisk until the mixture simmers and thickens.
Bake. Spread the lemon filling onto the crust. Bake for 15 minutes.
Cool and serve. Remove from the oven and cool for 1 to 2 hours. Refrigerate overnight. Dust with powdered sugar if desired and cut into bars.

Overhead view of cut lemon bars with powdered sugar

Tips and Variations

Soften the cashews properly. Ensure the cashews are fully softened by soaking them in boiling water for at least an hour. This makes the filling ultra-smooth and creamy.
Use fresh lemon juice. Bottled lemon juice just doesn’t have the same flavour as freshly squeezed!
Cool completely. Allow the bars to cool to room temperature before refrigerating. Cooling slowly at room temperature helps the filling set.
Try making lime bars. Swap the lemon juice and zest for lime to create a refreshing lime version of these bars. For a real treat, use Key lime juice!

Overhead view of vegan lemon bars on parchment-lined board

How to Store

Once these vegan lemon bars have completely cooled and set in the refrigerator overnight, you can store them in the fridge for up to a week. Keep them covered in the baking dish or transfer them to an airtight container.

Can I Freeze This Recipe?

Yes, these lemon bars can be frozen. After chilling and cutting the bars, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the bars to a freezer-safe container or a zip-top bag, placing parchment paper between the layers. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the lemon bars in the refrigerator overnight before serving. (They can also be eaten frozen!)

Bitten lemon bar on plate with stack of lemon bars on board in background

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Lemon Bars

Sweet, tart, and buttery lemon bars are a classic summertime treat! This easy recipe is vegan, which means everyone can enjoy them.

Prep Time 1

Cook Time 31

Chilling Time 8

Total Time 9 31

Servings bars

Calories 378kcal

Ingredients

For the crust:

1 ¼ cup all purpose flour 156 g
¼ cup sugar 50 g
½ cup vegan butter melted 56 g
¼ teaspoon kosher salt

For the filling:

½ cup raw cashews 65 g
1 ¼ cup sugar 250 g
1 cup unsweetened full fat coconut milk 240 g
½ cup lemon juice about 3 lemons 115 g
6 tablespoons cornstarch 48 g
1 tablespoon lemon zest about 1 lemon 7 g
¼ teaspoon turmeric for color
Pinch salt
Powdered sugar for garnish optional

Instructions

Place the cashews in a heat proof bowl and cover with boiling water. Let sit for at least one hour to soften the nuts.
Preheat the oven to 350ºF / 175ºC degrees. Line an 8×8 baking pan with parchment paper.
Combine the crust ingredients in a mixing bowl. Mix well until it’s crumbly. Transfer it to the baking pan and press it into an even layer in the bottom of the pan. Bake for 16 minutes.
While the crust is baking, drain the cashews and add them to a high speed blender along with the sugar, coconut milk, lemon juice, cornstarch, lemon zest, turmeric and salt. Blend until smooth.
Pour the filling mixture through a sieve into a saucepan. Discard any solids.
Place the saucepan over medium heat and whisk continuously until the mixture begins to bubble and becomes thick like pudding.
As soon as the crust has finished baking, spread the hot filling on top of the crust and return it to the oven for another 15 minutes.
Remove from the oven and cool for 1-2 hours at room temperature, then transfer to the refrigerator to chill overnight.
Dust with powdered sugar immediately before serving.

Notes

To store: Once these vegan lemon bars have completely cooled and set in the refrigerator overnight, you can store them in the fridge for up to a week. Keep them covered in the baking dish or transfer them to an airtight container.

To freeze: After chilling and cutting the bars, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the bars to a freezer-safe container or a zip-top bag, placing parchment paper between the layers. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw the lemon bars in the refrigerator overnight before serving.

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