These vegan lemon bars are bright, tangy, and totally irresistible.
The almond flour crust is soft with a slight crunch, and the filling is creamy and lemony with just the right amount of sweetness.
I’ve made these so many times for potlucks and brunches—no one can ever tell they’re vegan.
Plus, the ingredients are simple and wholesome.
It’s one of those recipes that just feels good to make.
Why I Love This Recipe
This one hits all the right notes—sweet, tangy, creamy, and satisfying. It’s the kind of dessert that feels fancy but is secretly simple.
- The crust is just 3 ingredients and gluten-free
- The filling sets beautifully without eggs
- You get that perfect balance of tart and sweet
- It’s fridge-friendly, great for making ahead
- You don’t need fancy tools
I first made these when I was trying to bring a plant-based dessert to a dinner party. Everyone asked for the recipe. That’s when I knew it was a keeper.
Makes: 12 bars
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
What You’ll Need
Crust:
Ingredient
- 2 cups almond flour
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
Filling:
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 1/3 cup maple syrup
- 1/4 cup cornstarch
- 1/4 tsp turmeric (for color, optional)
- Pinch of salt
Topping:
- Powdered sugar for dusting (optional)
Pro Tips
- Use parchment paper in the pan for easy removal and clean edges
- Let the bars chill fully before cutting—they need at least 4 hours
- Taste your lemons—if they’re very tart, you can up the maple syrup a little
- Coconut milk must be full-fat so the filling sets properly
- Add the turmeric very sparingly—it’s just for color
Tools You’ll Need
- 8×8 square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Silicone spatula
- Zester
- Measuring cups and spoons
- Saucepan
- Fine mesh strainer (optional for super smooth filling)
Substitutions & Variations
- Swap maple syrup with agave or date syrup
- Use arrowroot powder instead of cornstarch (same amount)
- Add a pinch of vanilla extract for a twist
- Use lime juice and zest instead of lemon for a tropical version
Make Ahead Tips
You can make these the night before! They need several hours to set in the fridge, so overnight is actually perfect.
Why This Recipe Works (Quick Science)
Cornstarch reacts with heat and moisture to thicken the coconut milk and lemon mixture into a custard-like texture. The fat in coconut milk helps it set once chilled. Almond flour doesn’t need baking soda or powder to hold together—it firms up with just fat and sweetener when baked.
Common Mistakes
- Not letting the crust cool before adding filling
- Using light coconut milk (won’t set right)
- Not whisking the filling enough—lumps can form
- Skipping the parchment paper (you’ll regret it later)
What to Serve With
- A hot cup of chamomile or green tea
- Fresh berries on the side
- Light coconut whipped cream
- A small scoop of vegan vanilla ice cream for dessert lovers
FAQ
Can I freeze these?
Yes! Wrap tightly and freeze for up to 1 month. Thaw in fridge.
Can I use bottled lemon juice?
Fresh is best—it has more flavor and brightness.
Do I need turmeric?
Nope! It just gives the filling a soft yellow color. Skip if you want.
How long do leftovers last?
Up to 5 days in the fridge in a sealed container.
Recipe & Instructions
Step 1: Make the crust
In a bowl, mix 2 cups almond flour, 1/4 cup melted coconut oil, and 3 tbsp maple syrup until crumbly but moist.
Step 2: Press and bake crust
Press the dough into a parchment-lined 8×8 pan. Press evenly with your fingers or spatula. Bake at 350°F for 15 minutes until lightly golden.
Step 3: Let crust cool
Set the crust aside for at least 10 minutes while you make the filling.
Step 4: Whisk the filling
In a saucepan, whisk together 1 can full-fat coconut milk, 1/2 cup lemon juice, 1 tbsp lemon zest, 1/3 cup maple syrup, 1/4 cup cornstarch, 1/4 tsp turmeric, and a pinch of salt.
Step 5: Cook the filling
Turn heat to medium and whisk constantly for 5–8 minutes until thickened like pudding. Remove from heat.
Step 6: Pour filling onto crust
Pour the thick lemon filling over the cooled crust. Spread evenly with a spatula.
Step 7: Bake again
Bake at 325°F for 20 minutes. The filling should be just set—not jiggly in the center.
Step 8: Chill
Let cool at room temp for 30 minutes, then refrigerate at least 4 hours or overnight until fully set.
Step 9: Slice and serve
Lift bars out using parchment. Slice into 12 squares. Dust with powdered sugar and lemon zest if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them—just wrap tightly and thaw in the fridge before eating.
Hope You Make It!
These lemon bars are sunshine in dessert form. If you try them, leave a comment below—I’d love to hear how they turned out or if you added your own twist!