These easy Vegan Lemon Bars are completely gluten-free and eggless! This healthier lemon bar recipe is made with a 4 ingredient, dairy-free & buttery shortbread crust, layered with perfectly sweet and tangy lemon curd filling! No nuts or soy, this allergy-free dessert is a perfect spring or summertime treat everyone will love!
Lemon bars! We can't have the most perfect eggless vegan lemon curd and not follow it up with a super simple recipe for actual lemon bars! I'll be honest here, I'd never had a lemon bar before I made this allergy-free recipe for you! They always seemed to get rave reviews and longing requests from eaters everywhere. Was all that sweet and tangy hype warranted? You can take my word for it or you can try these gluten-free vegan lemon bars out for yourself!
Why This Is The Best Recipe
If you're missing grandma's buttery and egg-filled lemon bars...this allergy-free recipe is going to be a game-changer! Sweet and tangy, just like the classic, except this recipe is...
- Gluten-Free
- Vegan
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free)
- Healthy & Sugar-Free
- Deliciously Kid-Friendly
- Easy Make-Ahead Dessert that's Great for Parties and Potlucks
Make it Low-Sugar: You always have the option of using any ole' granulated sugar you want!
Make it Coconut-Free: You can try to make your thick lemon curd layer with a different non-dairy milk, use this post as a reference for the best options!
Make it Paleo or Keto: Instead of using all-purpose gluten-free flour, you can try swapping in tigernut flour for a nut-free paleo shortbread or an almond flour keto lemon bars!
What Are Vegan Lemon Bars Made Of?
For The Gluten-Free Shortbread:
- Gluten-Free All-Purpose Flour + Granulated Sweetener: The simple shortbread crust uses your favorite all-purpose gluten-free flour and some extra sweetener to keep the crust crisp and sweet like a cookie!
- Vegan Butter + Vanilla Extract: The melted vegan butter is the base that holds together this shortbread foundation! Add a splash of vanilla for some extra yummy flavor!
For The Eggless Lemon Curd:
- Lemon Juice: Lemon bars need lemon JUICE! You must use fresh lemon juice for this curd. Bottled juice leads to a metallic sub-par lemon taste.
- Granulated Sweetener: If you don't want sour bars then you need some sweetener! Granulated sugar will sweeten up the lemon juice and once cooked, holds this thick lemon filling together.
- Coconut Milk: Full-fat unsweetened canned coconut milk is what you need! It makes up for the lack of egg yolks and butter in classic lemon curd. The coconut milk makes this eggless lemon filling, thick, creamy, and delicious!
- Starch: You can use cornstarch or arrowroot starch (if you need this corn-free!). The starch helps thicken the lemon curd and allows you to create stable and easy-to-cut lemon vegan bars!
- Vanilla Extract + Turmeric: The vanilla is just to add some extra yummy flavor. It is optional since you already have some in the crust. The turmeric is just for color (you will not taste it!). If you don't add the turmeric, your bars won't be very yellow.
How To Make Gluten-Free Lemon Bars From Scratch
- Mix together the shortbread crust. It will be thick and sticky!
- Line an 8x8 square baking pan with parchment paper. You must line the pan, otherwise, the bars will get stuck and you'll cry.
- Press the gluten-free dough into the pan. It will seem like you don't have enough dough, but it will stretch to fill the entire pan, just keep pressing it in evenly. It will only be able ¼ inch thick.
- Pre-bake the crust (like a pie!) while you prepare the lemon curd layer.
- Make the vegan lemon curd and while it's still warm and the crust has pre-baked, pour it on top of the crust.
- Bake the eggless lemon bars again before letting them cool to room temperature and then placing them in the fridge for a few hours before you go about dusting them with some powdered sugar and slicing!
Tips and Tricks for Perfect Lemon Bars
- Prebaking the gluten-free shortbread crust gives you the perfect amount of time to make the lemon filling. You want the filling to still be warm when you pour it and smooth it out over the crust! If you let it get too thick and cool, it will be difficult to get the layer even and spread out.
- Since these bars are vegan, you don't have to worry about the "eggs" cooking long enough. When you bake the bars for a second time, you just need the mixture to set over the crust. The lemon curd layer for these bars contains more starch than typically lemon curd so it holds its shape well and won't leak or jiggle much.
- DO NOT try to cut the bars while they're still warm! They must cool completely. Cool the bars in the pan at room temperature. Then stick the entire pan in the fridge to cool completely until chilled. Then you'll be able to easily lift the bars out, using the parchment paper, before slicing 9 (or more if you want smaller) even squares.
- When cutting the parchment paper to line your pan, use two long strips so the paper hangs over the edges of the pan, giving you "handles" to lift the bars out when done.
- The bars will be very sticky when you go to cut them. Use a very sharp knife to make 4 long even cuts. You don't want to be "sawing" these bars. One hard cut down will be enough to cleanly break the crust.
- You can dust the bars with a powdered sweetener before or after you cut them. But only add the sweetener right before serving since it will "melt" and disappear once it sits.
Storage and Freezing
Storage Instructions: Leftover bars must be refrigerated (they are not shelf-stable.) You can keep leftover bars in a closed container in the fridge for about 7 days.
Freezing Instructions: I don't really recommend freezing these, but it can be done! First, you'll need to freeze the cut bars flat on a baking sheet until solid (hold off on the powdered sugar dusting!). Then you can wrap each bar in foil or wax paper and store them in a freezer-safe bag or container for 4-5 months. You can thaw the bars in the fridge overnight, dust with sweetener, and enjoy!
More Luscious Lemon Recipes:
- Lemon Poppy Seed Bread
- Lemon Poppy Seed Doughnuts
- Lively Lemon Poppy Seed Muffins
- Homemade Healthy Lemonade
- Lemon Poppy Seed Quinoa Flakes
Vegan Lemon Bars (Gluten-Free, Eggless)
These easy Vegan Lemon Bars are completely gluten-free and eggless! This healthier lemon bar recipe is made with a 4 ingredient, dairy-free & buttery shortbread crust, layered with perfectly sweet and tangy lemon curd filling! No nuts or soy, this allergy-free dessert is a perfect spring or summertime treat everyone will love!
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Total Time: 45 minutes
- Yield: 9 Bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
For the Shortbread Crust:
- 1 Cup Gluten-Free All-Purpose Flour
- ¼ Cup Granulated Sweetener (or preferred granulated sugar)
- 1 Stick Vegan/Allergy-Free Butter (½ Cup melted)
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract
For the Lemon Filling:
- 1 ½ Cups Granulated Sweetener (or preferred granulated sugar)
- ¾ Cup Fresh Lemon Juice
- 5-6 TB Corn Starch or Arrowroot Starch
- 1 Cup Full-Fat Unsweetened Canned Coconut Milk
- ½ Tsp Ground Turmeric
- ½ Tsp Pure Madagascar Bourbon Vanilla Extract (optional)
- Powdered Sweetener (or preferred powdered sweetener, to top)
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, whisk together the flour and sweetener. Pour in the stick of melted butter and vanilla extract. Mix the dough together until it's thick and wet.
- Line an 8x8 square baking pan with two long strips of parchment paper, cut so the parchment paper overhangs the 4 edges of the pan.
- Press the wet shortbread dough into the lined pan, about ¼ inch in thickness. The pre-bake the shortbread for 18-20 minutes. Remove and set it aside to cool while you prepare the lemon curd filling.
- In a medium non-stick saucepan, whisk together the sweetener and starch so there are no clumps. Then add in the turmeric, lemon juice, and optional vanilla, before turning the heat on the stove to medium. Mix everything together until combined and the sugar has melted.
- Slowly pour in the coconut milk and continue stirring until you have a smooth, uniform mixture. Stir the mixture every minute or so until it thickens and becomes jell-like. Then remove from the heat.
- Carefully pour and smooth out the lemon filling over the cooled pre-baked crust. Then bake the lemon bars in the already preheated oven at 350°F for another 12-15 minutes.
- Remove the bars from the oven and let the entire pan cool at room temperature before chilling in the fridge for at least 1-2 hours, preferably overnight.
- Once the lemon bars are completely chilled, lift the block of bars out of the pan, using the parchment paper handles. Dust the top lemon layer with powdered sweetener, and cut the bars with a sharp knife into 9 squares.
- Store any leftover bars in an airtight container in the fridge for about 7 days.
Notes
Freezing Instructions: Freeze the cut bars flat on a baking sheet until solid (hold off on the powdered sugar dusting). Then wrap each bar in foil or wax paper and store them in a freezer-safe bag or container for 4-5 months. Thaw the bars in the fridge overnight, dust with sweetener, and enjoy!
Nutrition
- Serving Size: 1 Bar
Keywords: vegan lemon bars, gluten-free lemon bars, eggless lemon bars, dairy-free lemon bars
Grab a cup of coffee or tea, a perfectly sweet, tangy, and buttery lemon bar, and enjoy the lemon bliss! Let me know if you think they truly do live up to the hype!
So tell me:
+ Are you a raving lemon bar fan?
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Alicia Eide
i thought it was weird to put coconut milk in this recipe but the white did not show
it turned out amazing thanks so much!
Rebecca Pytell
Yea so...even dairy milk is white...
Kelsey
Hello!
I was wondering if there is any substitute for the coconut milk? I am not dairy free. Thanks!
Rebecca Pytell
You can try a full-fat milk. Dairy is always a 1 to 1.
Jennifer
This. Is. LIFE CHANGING. Thank you for this INCREDIBLE recipe! OMGEEEEEE! I'm obsessed.
★★★★★
Rebecca Pytell
Glad to hear you like them, Jennifer.
Angie
I have a friend who is both gluten intolerant and allergic to eggs, so when she goes to parties, there’s basically nothing for her to eat. I made these and they were a huge hit with not just her, but everyone. They couldn’t believe the lemon bars were vegan and gluten-free! My friend was so excited to have her first lemon bar and I gave her the link so she can make more. Thank you for this wonderful recipe that now has its own page in my book of favorite recipes!
★★★★★
Rebecca Pytell
Awesome! I am so glad to hear that everyone loved them 🙂
Kathleen
These are amazing! Perfectly sweet and lemony!
★★★★★
Rebecca Pytell
Enjoy!
Nora
This lemon bar looks delicious! Can't wait to try it out! Thanks for sharing!
★★★★★
Rebecca Pytell
They'll be a new staple!
Shani Dee
I love lemon squares, and I am so going to have to try this. Thanks for the great recipe.
Rebecca Pytell
Lemon bars sure are a classic!
Lisa
Ooh, these look absolutely perfect and so delicious!
Rebecca Pytell
Perfect summer treat!
Ruoka on valmis
This recipe is extremely yummy! I definitely love your post and your recipe; pics are great as well!
Rebecca Pytell
Thank you so much!
Julia
I think I've been missing out I've never tried lemon bars before... but these have my mouth watering... I have lemons... I have some time... I need to get started.
★★★★★
Rebecca Pytell
Everyone needs to give them a go!
Colette Zaharko
So yummy! Thank you so much for including the dos and don'ts of this recipe because baking vegan recipes tend to be a little harder for me, so I appreciate you taking the time to include them here.
I can't wait to try it!
★★★★★
Rebecca Pytell
I hope these come out perfect for you!
Sarah Arrow
These look gorgeous! So lemony. I can almost taste them! I can't wait to give these a try, thanks for sharing.
★★★★★
Rebecca Pytell
They're such a bright and cheery treat 😀
Kevin
This is a creative twist on traditional lemon bars (one of my favorite desserts). People who suffer from food allergies such as eggs will be able to enjoy this delicious sweet treat!
★★★★★
Rebecca Pytell
Hope you enjoy these then!
Joy
Wow, it looks so good, I have never had these before, will definitely try it out, thank you for the recipe!
Rebecca Pytell
Hope you enjoy them!