Vegan Lemon Bars (Gluten-Free, Eggless)

Published: May 10, 2021 by Rebecca Pytell · This post may contain affiliate links.

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!

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