These easy Vegan Lemon Bars require less than 10 ingredients and 20 minutes of hands on time! They're sweet & tangy and best of all, super easy to make & require no baking!
vegan, plant based, gluten free, no bake
Lemon bars are one of my favorite sweet treats, the combination of zingy, soft lemon filling and shortbread crust is a classic dessert that everybody loves!
These Lemon Bars are so simple to make, use minimal ingredients (less than 10!) and will become a fast favorite!
This is simply the best Lemon Square recipe around and I know you'll be hooked after one taste! This recipe is perfect for picnics, Easter brunch, bridal showers and baby showers!
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These Vegan Lemon Squares feature an easy almond flour based shortbread crust and a bright and fresh lemon curd filling!
Ingredient Breakdown

No Bake Shortbread Crust
- almond flour: The base of our no-bake shortbread crust. Unlike regular flour, Almond Flour can be eaten uncooked without worry of illness! It also adds a lovely taste and tender texture to these bars, while giving them a solid base to hold onto!
- maple syrup: A liquid sweetener like maple syrup is the perfect way to sweeten, while also adding some moisture to stabilize the crust. (You could also substitute agave syrup.)
- vegan butter: Adds a layer of buttery goodness to the shortbread crust. I use a stick variety of Country Crock Plant Butter.
Lemon Curd Filling
- cornstarch: Cornstarch is used to thicken the curd and get the ideal texture .
- lemons: For this recipe, you'll need about 4 lemons for fresh juice, and the zest from 2 of them! I only recommend fresh juice for this recipe. While convenient, store bought containers of juice will not provide the same flavor or fresh lemon flavor in theses bars.
- sugar: Sugar is used to sweeten the lemon curd and it also helps give structure to the filling.
- vegan evaporated milk: This gives the bars a creamy opaque color and texture and complements the flavor of the bright lemon!
- You can find vegan evaporated milk at most grocery stores or online. I use Nature's Charm Evaporated Coconut Milk, you can also substitute full fat coconut milk or cream, if needed.
- turmeric powder: While optional, I like the added color that a pinch of turmeric adds to the lemon bars.
How to make No Bake Lemon Bars
Here's a breakdown of how to make Vegan Lemon Bars in 3 simple steps!
1 Prepare the crust: Mix together all the crust ingredients and use your hands (or a spatula) to press it into all edges of a parchment lined baking dish. Then chill it in the fridge.

2 Make the Lemon Curd: In a saucepan over high heat, whisk together all the curd ingredients. I start by whisking the lemon juice and cornstarch to make sure no clumps are left behind. Then stir while cooking the mixture until it thickens and becomes opaque.



3 Assemble: While still hot, carefully pour the lemon curd over your crust and smooth out the top. Then chill it in the fridge for 2-3 hours to allow it to set. Slice and top with powdered sugar when you are ready to enjoy!

Tips for these Vegan Lemon Bars
- Use Fresh Lemon Juice. Do not use store bought lemon juice. You need the fresh citrus and zest to really make these zesty and delicious.
- Let them chill. I know waiting is the hardest part, but as these cool down the lemon filling will fully set. Cutting into them too early will still be delicious, but the filling my not have fully set.
- Line your baking dish. Line the baking dish you are using with parchment paper. These makes clean up even easier and allows for easy removal of the bars from the dish.
- Cut like a pro! For clean, crisp squares, I recommend using a sharp knife and cleaning it with a damp cloth between every slice.

Storage & Serving
Once the bars are completely chilled, they can be out kept room temperature for 2-3 hours. But for longer storage, keep in the fridge until ready to enjoy.
When serving, slice the squares with a clean sharp knife, wiping the knife clean between slices for the cleanest cut. Dust with powdered sugar just before serving.
Leftovers will keep in the fridge for up to 3 days.
More Brunch Recipes
Looking for other brunchy recipes? Try these:
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
Recipe

Vegan Lemon Bars (no bake!)
Ingredients
Crust
- 2 cups almond flour
- ¼ cup maple syrup sub agave
- ¼ cup vegan butter melted
- ½ teaspoon vanilla extract optional
- pinch salt
Lemon Filling
- ⅓ cup cornstarch
- ¾ cup fresh lemon juice
- 1¼ cup cane sugar
- 2 zested lemons
- ½ cup vegan evaporated milk sub full fat coconut milk
- ⅛ teaspoon turmeric powder optional for color
Optional
- powdered sugar for dusting (double check for vegan!)
Instructions
Shortbread Crust
- In a mixing bowl, add almond flour, maple syrup, melted butter and a pinch of salt. Mix until combined well. Mixture will look crumbly but hold together when pressed.
- Line a 8x8 baking dish with parchment paper and add crust mixture, using hands or a spatula to press the crust into the bottom of the dish until the based is covered and crust is even. Place in the fridge to chill while prepping the lemon curd.
Lemon Curd Filling
- To a medium saucepan, add cornstarch and lemon juice, whisking to combine until no clumps remain.
- Add the remaining lemon curd ingredients and place over medium heat, stirring well for 6-8 minutes until mixture starts to thickens, then remove from heat.
Assemble
- While still hot, pour the lemon curd over the prepared crust and smooth out top is necessary. Chill in the fridge for 2-3 hours before slicing. When serving dust the top with powdered sugar if desired.
Notes
Tips for making Vegan Lemon Bars
-
- Use Fresh Lemon Juice. Do not use store bought lemon juice. You need the fresh citrus and zest to really make these zesty and delicious.
-
- Let them chill. I know waiting is the hardest part, but as these cool down the lemon filling will fully set. Cutting into them too early will still be delicious, but the filling my not have fully set.
-
- Line your baking dish. Line the baking dish you are using with parchment paper. These makes clean up even easier and allows for easy removal of the bars from the dish.
-
- Cut like a pro! For clean, crisp squares, I recommend using a sharp knife and cleaning it with a damp cloth between every slice.
Storage
Lemon Bars can be stored in the fridge until ready to enjoy. Once they are cooled completely after making, cover until your re ready to eat. Leftovers will keep in the fridge for up to 3 days.(There may be affiliate links in this post. I may earn a commission for qualified purchases with no added cost to you. Thank you for your support!)
Chelsea says
These bars are SUPER lemony. So if you like a lemon punch in the face (I do!) these are for you!
Just a note, i found that they are the best on the first or second day after making
Sam says
Thanks for the feedback Chelsea!