These tangy lemon bars with a crumbly biscuit base are an absolute dream – the sharp and sweet lemon curd pairs perfectly with the crunchy biscuit base, topped with a fluttering of icing sugar to finish it all off. A decadent afternoon treat or ideal to serve as a lighter dessert for guests, this vegan take on lemon bars packs a real punch!
Is there anything more moreish (that’s a phrase, right?!) than lemon curd? The vegan lemon curd for this recipe is thick, velvety, tangy, sharp, sweet, and everything in between. Often, it’s all I can do to stop licking the spoon and actually have enough to make the bars themselves!!
Paired with a crunchy oat biscuit base, this is one of my all-time favourite desserts. I love that the lemon curd tastes exactly like a classic non-vegan recipe, too. This is definitely one of those recipes you could impress your non-vegan friends with!!
If you like the look of this recipe, I think you’ll also love these cute-as-a-button lemon curd biscuit bites!
How to make these vegan lemon bars
We’ll start off by making the base. Combine vegan butter with sugar, oats, and flour until you form a dough, then press it into your baking tin and bake.
Then you’ll make the lemon filling of lemon juice and zest, sugar, coconut milk, turmeric, and cornflour (yeah, it’s that simple!) and once it’s thick and creamy, you’ll pour over the cooked biscuit base and place the whole thing in the fridge to set.
Dust with icing sugar and top with candied lemon slices and you’re done! Easy, simple, and mouth-wateringly good.
Vegan Lemon Bars
Ingredients
- 100g vegan butter (melted)
- 50g golden caster sugar
- 40g rolled oats
- 120g plain flour
- pinch of salt
Lemon Filling
- 2 lemons (zest & juice)
- 1 400g tin of coconut milk (full fat)
- 140g white sugar
- 5 tbsp cornflour
- Pinch of tumeric
To finish
- 2 tbsp icing sugar
Instructions
- Preheat the oven to 180 degrees C, and line a 7 x 7 baking tin with parchment paper.
- Make the base. Combine your melted vegan butter with the sugar, then add the salt, oats, and slowly add the flour until a sticky dough forms.
- Press the base into your tin, making sure it's smooth and even. Bake for 15 - 20 minutes until golden brown.
- Make the lemon filling. First, zest and then juice the lemons and place them in a saucepan. Add the sugar, stir, and then with the saucepan over a low heat, whisk the coconut milk, turmeric and cornflour in.
- Keep whisking (5 - 10 minutes) until the mixture has thickened into a smooth lemon curd. If your mix is too thick, you can add a little plant-based milk to loosen it.
- Remove the base from the oven and allow to cool for 5 - 10 minutes, then pour over the lemon topping and smooth. Allow to cool for 10 minutes before placing in the fridge to cool and set completely.
- Once your bars are ready to serve, use a sieve to dust with icing suagr and then cut into 12 equal bars.
Notes
These vegan lemon bars keep in the fridge for 3 - 5 days.
