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Easy Vegan Lemon Bars Recipe

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3.8 from 7 reviews

These Easy Vegan Lemon Bars offer a delightful combination of a crumbly oat flour crust and a tangy, creamy lemon curd made with coconut milk. Perfect as a refreshing, dairy-free, and egg-free dessert, these bars are simple to make and ideal for serving at gatherings or as a sweet treat anytime.

Ingredients

Crust

  • ¾ cup oat flour
  • 1/3 cup all-purpose flour (or white rice flour)
  • 1/3 cup granulated sugar
  • 1/3 cup shredded unsweetened coconut
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 1-2 tablespoons water (if needed for the crust to hold together)

Lemon Curd Filling

  • ¾ cup lemon juice
  • 1 (15oz) can full-fat coconut milk
  • 1 1/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 2 teaspoons lemon zest
  • ¼ teaspoon ground turmeric (optional, for color)

Topping

  • Powdered sugar to top

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8” x 8” baking pan with parchment paper, ensuring some overlap on the sides to easily lift the bars out later.
  2. Mix Dry Ingredients for Crust: In a medium bowl, combine oat flour, all-purpose flour, granulated sugar, shredded coconut, and salt. Stir well to evenly distribute all ingredients.
  3. Add Coconut Oil: Pour in the melted coconut oil and stir until small clumps form, integrating the fat into the flour mixture.
  4. Adjust Dough Consistency: Add 1 tablespoon of water and stir. If the dough doesn’t hold together, add an additional tablespoon of water until just holding together but still crumbly.
  5. Form the Crust: Press the dough evenly into the bottom of the prepared pan, ensuring a consistent layer.
  6. Bake the Crust: Bake the crust in the preheated oven for 18-20 minutes until the edges are lightly browned.
  7. Prepare Lemon Curd Mixture: While the crust bakes, in a medium pot, whisk together granulated sugar, cornstarch, lemon zest, and optional turmeric for color.
  8. Add Liquid Ingredients: Slowly whisk in just enough coconut milk to make a smooth thick slurry without lumps. Then add the remaining coconut milk and lemon juice, mixing thoroughly.
  9. Cook the Curd: Place the pot over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent, indicating it’s fully cooked.
  10. Pour and Bake Filling: Pour the lemon curd over the baked crust, spreading evenly. Return the pan to the oven and bake for an additional 15 minutes, until the edges show slight browning.
  11. Cool the Bars: Remove from oven and allow to cool at room temperature for 30 minutes.
  12. Refrigerate: Cover the cooled bars and refrigerate for at least 2 hours, preferably overnight, to fully set.
  13. Serve: Once chilled, remove bars from the pan using the parchment edges. Dust generously with powdered sugar before slicing into 2-inch squares. For clean cuts, heat a large knife under hot water, dry it, and wipe between slices.

Notes

  • If you prefer a gluten-free option, substitute all-purpose flour with white rice flour.
  • Adjust water in the crust gradually to avoid making the dough too wet.
  • Ground turmeric is optional and used only to enhance the lemon curd’s yellow color.
  • Heating the knife before cutting helps achieve clean slices and prevents sticking.
  • These bars can be stored covered in the refrigerator for up to 4 days.

Find it online: https://dishcooks.com/easy-vegan-lemon-bars-recipe/