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Rachel White

Vegan Spring Recipes Lemon Bars

Vegan Spring Recipes Lemon Bars feature a buttery crust topped with bright tangy lemon filling. They are fresh, cheerful, and perfect for spring desserts or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups all-purpose flour
  • 1 2 cup powdered sugar
  • 1 2 cup vegan butter melted
Filling
  • 1 cup lemon juice fresh
  • 1 tbsp lemon zest
  • 3 4 cup sugar
  • 1 3 cup coconut cream
  • 3 tbsp cornstarch
  • 1 4 tsp turmeric for color optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • 8x8 Pan
  • Whisk
  • Saucepan
  • Freezer
  • Scoop
  • Tray
  • Parchment Paper

Method
 

  1. Heat oven to 350F and line pan. Mix crust ingredients until crumbly and press firmly into pan.
  2. Bake crust until lightly golden and fragrant.
  3. Whisk filling ingredients in saucepan until smooth. Cook over medium heat until thick and glossy.
  4. Pour filling over hot crust and smooth the top.
  5. Chill until set, then slice clean bars and serve.

Notes

For softer texture, reduce chill time slightly and serve cool. For firmer cleaner slices, chill overnight. Freeze cut bars between parchment up to 2 months. Use a hot knife for neat assembly cuts. Add berries, coconut, ginger, or lavender for flavor changes. Store covered in refrigerator up to 5 days.