Stay Healthy Vegan

Vegan Lemon Bars (Tangy, Creamy Curd, 45 Minutes)

Bright, tangy lemon curd set over a crumbly shortbread base — this vegan lemon bar recipe delivers the tart-sweet balance of the classic, without eggs or butter. A cashew and coconut cream base thickens with cornstarch in the oven and produces a smooth, set curd. The shortbread is simple: vegan butter, flour, sugar. Together they’re a genuinely good dessert.

Ingredients

Shortbread base:

  • ¾ cup (170 g) vegan butter, cold and cubed
  • 1½ cups (190 g) all-purpose flour
  • ¼ cup (50 g) powdered sugar
  • Pinch of salt

Lemon curd filling:

  • ½ cup (70 g) raw cashews, soaked for 2 hours (or 20 minutes in boiling water)
  • ½ cup (120 ml) full-fat coconut cream
  • ¾ cup (180 ml) fresh lemon juice (about 4–5 large lemons — MUST be fresh)
  • Zest of 2 lemons
  • ½ cup (100 g) granulated sugar
  • 3 tablespoons cornstarch
  • Pinch of turmeric (for colour — optional but gives the classic yellow hue)

To finish:

  • Powdered sugar for dusting

Method

  1. Soak cashews. Soak in water for 2 hours, or cover with boiling water for 20 minutes. Drain before using.
  2. Preheat oven. Set to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang on two sides.
  3. Make the shortbread. In a food processor, pulse flour, powdered sugar, and salt together. Add cold cubed vegan butter. Pulse until the mixture resembles coarse breadcrumbs. Press firmly and evenly into the bottom of the prepared pan.
  4. Bake the base. Bake for 18–20 minutes until lightly golden. Let cool for 10 minutes.
  5. Make the filling. In a high-speed blender, combine soaked cashews, coconut cream, lemon juice, lemon zest, sugar, cornstarch, and turmeric (if using). Blend until completely smooth with no cashew graininess.
  6. Pour and bake. Pour the lemon filling over the partially cooled shortbread base. Return to the oven and bake for 22–25 minutes until the filling is set at the edges but still has a slight jiggle in the center.
  7. Cool completely. Let cool in the pan for 30 minutes at room temperature, then refrigerate for at least 2 hours before cutting. The filling sets firm in the fridge.
  8. Slice and serve. Lift out using the parchment overhang. Dust generously with powdered sugar. Cut into 16 squares with a sharp knife, wiping the blade between cuts.

Tips for Perfect Vegan Lemon Bars

Fresh lemon juice is non-negotiable. Bottled lemon juice tastes flat and slightly off in a way that’s particularly noticeable in a dessert where lemon is the entire point. 4–5 lemons produces the right amount.

Blend the filling until completely smooth. Any cashew graininess in the filling will be noticeable in the set bar. Blend for a full 2 minutes, stopping to scrape down.

Cool and refrigerate before cutting. Cutting into warm bars produces a messy result — the filling isn’t fully set. The full 2-hour refrigeration is needed.

Dust with powdered sugar just before serving. Powdered sugar absorbs moisture from the filling and becomes invisible if dusted too far in advance. Dust within 30 minutes of serving.

Variations and Substitutions

Gluten-free: Use a 1:1 GF flour blend for the shortbread.

Lime bars: Substitute lime juice and lime zest for the lemon. Equally good.

Orange bars: Use orange juice and zest with a touch of vanilla. Less acidic and milder flavour.

Meyer lemon: Meyer lemons are sweeter and more floral — use them in place of regular lemons for a less tart result.

FAQ

Why is my vegan lemon curd not setting? Usually insufficient cornstarch or underbaking. If the bars are still liquid after 25 minutes, add 5 more minutes. The filling should jiggle in the center (like just-set Jell-O) but not slosh.

Can you make vegan lemon bars ahead? Yes — excellent make-ahead dessert. Keep refrigerated for up to 4 days. The shortbread softens slightly over time; they’re best in the first 2 days.

For another citrus-forward dessert, see the vegan key lime cheesecake. Browse all vegan desserts at the desserts hub.