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Home » Dessert » Vegan Lemon Bars (Gluten-Free, Eggless)

Vegan Lemon Bars (Gluten-Free, Eggless)

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

Jump to Recipe
two vegan lemon bars on white plate with image text
collage image of gluten-free vegan lemon bars

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!

gluten-free vegan lemon bars cooling on wire rack

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!

close up of vegan lemon bars on a wire rack

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?

ingredients for gluten-free vegan lemon bars

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

6 step process for making gluten-free and vegan lemon bars

  1. Mix together the shortbread crust. It will be thick and sticky!
  2. Line an 8x8 square baking pan with parchment paper. You must line the pan, otherwise, the bars will get stuck and you'll cry.
  3. 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.
  4. Pre-bake the crust (like a pie!) while you prepare the lemon curd layer.
  5. Make the vegan lemon curd and while it's still warm and the crust has pre-baked, pour it on top of the crust.
  6. 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!

baked and sliced vegan lemon bars with powdered sugar

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.

close up of cut square of vegan lemon bars

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

two vegan lemon bars on a white plate

Print

Vegan Lemon Bars (Gluten-Free, Eggless)

two vegan lemon bars on a white plate
Print Recipe

★★★★★

5 from 8 reviews

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!

  • Author: Rebecca Pytell
  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 minutes
  • Yield: 9 Bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

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

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

one bitten into vegan lemon bar

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?

———————————————-

Stay connected:
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Twitter: @RebeccaGF666
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Related

« Vegan Lemon Curd (Eggless, Dairy-Free, Keto)
Crispy Air Fryer Baby Potatoes »

Reader Interactions

Comments

  1. Alicia Eide

    September 17, 2023 at 5:34 pm

    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!

    Reply
    • Rebecca Pytell

      September 18, 2023 at 9:16 am

      Yea so...even dairy milk is white...

      Reply
  2. Kelsey

    September 26, 2022 at 10:43 am

    Hello!

    I was wondering if there is any substitute for the coconut milk? I am not dairy free. Thanks!

    Reply
    • Rebecca Pytell

      September 26, 2022 at 11:55 am

      You can try a full-fat milk. Dairy is always a 1 to 1.

      Reply
  3. Jennifer

    July 21, 2022 at 2:22 pm

    This. Is. LIFE CHANGING. Thank you for this INCREDIBLE recipe! OMGEEEEEE! I'm obsessed.

    ★★★★★

    Reply
    • Rebecca Pytell

      July 21, 2022 at 5:14 pm

      Glad to hear you like them, Jennifer.

      Reply
  4. Angie

    April 06, 2022 at 9:33 pm

    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!

    ★★★★★

    Reply
    • Rebecca Pytell

      April 07, 2022 at 7:38 am

      Awesome! I am so glad to hear that everyone loved them 🙂

      Reply
  5. Kathleen

    May 17, 2021 at 6:44 pm

    These are amazing! Perfectly sweet and lemony!

    ★★★★★

    Reply
    • Rebecca Pytell

      May 18, 2021 at 6:58 am

      Enjoy!

      Reply
  6. Nora

    May 14, 2021 at 12:41 am

    This lemon bar looks delicious! Can't wait to try it out! Thanks for sharing!

    ★★★★★

    Reply
    • Rebecca Pytell

      May 14, 2021 at 7:21 am

      They'll be a new staple!

      Reply
  7. Shani Dee

    May 13, 2021 at 1:40 pm

    I love lemon squares, and I am so going to have to try this. Thanks for the great recipe.

    Reply
    • Rebecca Pytell

      May 13, 2021 at 4:24 pm

      Lemon bars sure are a classic!

      Reply
  8. Lisa

    May 13, 2021 at 10:20 am

    Ooh, these look absolutely perfect and so delicious!

    Reply
    • Rebecca Pytell

      May 13, 2021 at 12:09 pm

      Perfect summer treat!

      Reply
  9. Ruoka on valmis

    May 13, 2021 at 9:33 am

    This recipe is extremely yummy! I definitely love your post and your recipe; pics are great as well!

    Reply
    • Rebecca Pytell

      May 13, 2021 at 12:09 pm

      Thank you so much!

      Reply
  10. Julia

    May 13, 2021 at 8:55 am

    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.

    ★★★★★

    Reply
    • Rebecca Pytell

      May 13, 2021 at 12:09 pm

      Everyone needs to give them a go!

      Reply
  11. Colette Zaharko

    May 13, 2021 at 8:49 am

    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!

    ★★★★★

    Reply
    • Rebecca Pytell

      May 13, 2021 at 12:08 pm

      I hope these come out perfect for you!

      Reply
  12. Sarah Arrow

    May 10, 2021 at 2:01 pm

    These look gorgeous! So lemony. I can almost taste them! I can't wait to give these a try, thanks for sharing.

    ★★★★★

    Reply
    • Rebecca Pytell

      May 10, 2021 at 5:25 pm

      They're such a bright and cheery treat 😀

      Reply
  13. Kevin

    May 10, 2021 at 8:35 am

    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!

    ★★★★★

    Reply
    • Rebecca Pytell

      May 10, 2021 at 5:25 pm

      Hope you enjoy these then!

      Reply
  14. Joy

    May 10, 2021 at 8:16 am

    Wow, it looks so good, I have never had these before, will definitely try it out, thank you for the recipe!

    Reply
    • Rebecca Pytell

      May 10, 2021 at 5:23 pm

      Hope you enjoy them!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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