Lemon bars.
So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.
Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.
The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.
The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!
I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!
Friends, you’re going to LOVE these bars! They’re:
Creamy
Rich
Lemony
Not too sweet
Simple
Surprisingly healthy
Portable
& Delicious
These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).
If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.
Creamy Vegan Lemon Bars
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (plus more to taste)
- 2 Tbsp organic powdered sugar (optional // for topping)
CRUST
- 1 cup gluten-free oats
- 1 cup almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
Instructions
-
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
-
In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
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Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
-
Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
-
Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
-
Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
-
Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
-
Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
-
Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
-
Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
-
Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
-
To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Notes
*If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Crust adapted from my Peanut Butter and Jelly Snack Bars.
Nutrition Per Serving (1 of 9 bars)
- Calories: 326
- Fat: 24.6g
- Saturated fat: 13.7g
- Sodium: 61mg
- Carbohydrates: 24.3g
- Fiber: 3.3g
- Sugar: 11.4g
- Protein: 5.9g
These look divine! A lemony-cheesecake filling sounds dreamy!
Dana, these look fantastic! I love that they’re naturally sweetened and vegan! Girl you hit these out of the park!
That filling alone looks killer! I can imagine spooning it into ones mouth while making these bars is non-negotiable. So delicious!
Oh yes, plenty of that was had in the experimentation process ;D
Um…. Holy smokes. Me= vegan (almost :P). My boyfriend=gluten free. This recipe = a MIRACLE sent from the gods! Thank you so much for sharing!
Xo
Alex
Oh yum!!! I love how creamy that lemon filling looks, compared to the gross jello-y lemon filling I see sometimes! Perfect :)
I saved this to my baking bucketlist… Which is growing and growing! I should stop reading those blogs and start baking, but I just love the pictures and stories too much. Thanks for sharing this!
Excited to make these for a friend who is obsessed with lemon-y treats!
Would you consider making a notation on gluten-free recipes to use certified gluten-free oats? This is a tricky ingredient for those new to gluten-free or those learning to cook for someone gluten-free. “Regular” oats contain significant amounts of gluten, enough to make many of us sick.
Thanks for the great recipe!!
Added – thanks!
What is a good grain-free Substitute for the oats in this recipe?
Hi Alyson! We haven’t tested this with anything other than oats and almonds. But would recommend trying a gluten-free flour blend, or even (untoasted) buckwheat flour.
Oooh this is very exciting! And the crust looks like it would be adaptable for a multitude of different yummy treats!
This looks so good! I used to make something similar before I went vegan, but with a ginger base and condensed milk of course. Might try these and add some ginger to the base!
Hi Dana! This recipe looks to die for! I have a challenge for you–VEGAN RICE PUDDING! I’ve tried a few recipes but none come out that great. I have tried using day old rice and fresh rice, but I think that the best option might be arborio rice (just like Ina Garten)! I think you have the skills…and taste buds to do it! :)
Nice! I’ll add that to my list!
Greetings! Thanks for the lemon bars inspiration!
Rice pudding! Yeah! In macrobiotics, our cooking class made a rice pudding using the fat short-grain winter rice and just cooked it up with a pinch of salt – it cooks up puddingy-thick and creamy. It can also be whizzed in a blender before cooking, if you prefer – or after cooking, whizz in a food processor – for a more smooth end result. I prefer the tactile variations of a whole rice cooked to puddingy softness. If sweetening was wanted, we just added a modest amount of, say, maple syrup, rice syrup, date sugar (smashed dates, dried), date syrup, or dried fruits, and stirred into in the warm – not hot- product. I freely use stevia liquid instead of sugar in nearly every recipe – just reduce the liquids in the recipe. [Never cook honey !! pass the word! it changes when heated and becomes something harmful to the system. Sad – it is recommended as a substitute for syrup in so many ‘healthy’ recipes!] Best wishes!
Hi! I’ve made something that I think taste like rice pudding. Cook sprouted rice of choice. I do Trader Joe’s organic sprouted rice. Cook a large batch and refrigerate. Yes. Then when ready to eat add cold rice to oven for a few minutes. To lightly warm and crust it slightly. Add it to a blender high quality blend t etc…with all the yummy flavors of rice pudding. Cinnamon liquid vanilla bean paste stevia coconut sugar sea salt vanilla powder. Also add the coconut fat hard stuff and a little of the liquid to get the blades going. Incorporate for 15 seconds or so. Scoop out. Don’t mix much at all. Till it looks like oatmeal. Add sliced strawberries on top and bananas. with Pomegranate powder dusted on them. Now it’s tasting like strawberry shortcake/rice pudding. SOO GOOD!!!!
This looks amazing! I’m allergic to almonds – is there another nut that would work okay for the crust?
I don’t know for sure since I’ve never tried it, but wouldn’t toasted pine nuts be yummy? If you try it, please let me know how it is.
I would say walnuts would be best!
Perfect! That’s why you are the author extraordinare!
I tried a recipe that asked for almonds and swapped it with hazelnuts, it worked completely fine and I daresay it will be alright here too.
These look amazing!!!?I would so love to have one or two right now.
i cant eat cashews what would you replace them with??
Hmm, silken tofu?
Thanks for the substitute suggestion. My partner has a severe cashew allergy!
Oh My Goodness Gracious…just this week I thought hmmmm I wish there was a great Vegan Lemon Bar recipe and BAM! there it is…Thanks so much! Btw, I used your no-churn vegan chocolate ice cream as a foundation to make Rocky Road ice cream, has salted chopped pecans and marshmallows…very delish.
Lovely! thanks for sharing!
These look delicious! I’m definitely going to be making these soon.
I love how you are honest about the prep time! I love to make stuff like this but want to know of I have time to make it. Many times, the prep time is misleading and ruins my plans. I know I’m pokey, have poor concentration, and am disorganized but I truly do the best I can with what I have. They look yummy and I will make them when I have the time!
Thanks Sharon! xoxo
You are welcome!
I too have a problem with cashews – macadamia nuts and/or sunflower seeds can work, but suggest soaking the former overnite and the sunflower seeds for 3 hr’s to ensure a creamy texture.
Look totally delish – thx Dana!
Did you read my mind???? A friend gave me a bucket full of Meyer lemons and wanted to try to make vegan lemon bars but none of the recipes online sounded good until……….now! Ohemgeeeeeee!!!!!!! Making it NOW!!!!!
These look absolutely divine, Dana!!
These look and sound fantastic! Which kind of oats and maple syrup and or brands are you using? I know the naming system for syrup has changed and oats come in different forms. Thanks
I always use gluten free oats, raw organic almonds, and the Vermont Maple syrup, all from Trader Joe’s!
Look delicious. Hoping to make them soon.
Thanks! I love lemon. Most of the vegan desserts are chocolate, chocolate, and chocolate. Yes – female, but I am not a fan on chocolate. I love lemon, granberry, apple, etc… I plan on making this tomorrow.
Thanks!
You are a wizard. These look amazing. Can’t wait to try them!
Okay, so far, the only problem I can see is an 8 x 8 pan will only be big enough for the official taster (the one who makes sure they aren’t poisonous ( that would be me, heh heh!) so I guess I’ll have to make a double batch!!!
Thank you so much Dana. My husband thanks you, or at least he will after he tries them! This is like a little bit(e) of heaven!
This looks absolutely delicious! Will definitely be making these soon.
Oh mama! I saw these this morning and have literally been thinking about them ALL DAY LONG. These look so perfectly creamy, tart, and delicious – and THAT CRUST. I’m obsessed. <3
Thanks lady!! Hope you give them a go, or morph them into something even more delicious! xoxo
Is there a substitute for the coconut cream? 1 cup is a lot to get from coconut milk cans. Would coconut butter work?
See my note.
Thank you for the quick reply. What if I am not using any coconut cream at all. Whatever I might scoop from a can or from homemade coconut would probably be a tablespoon or two.
Actually why not buy the small cans of just coconut cream? I am making these marvelous bars for the first time and will plan to get those cans next time.
Hi, I am allergic to coconut products, what else can I use for this recipe?
Thanks, PattiP
Hi Dana–
My hubby loves lemon bars, so it’s great to have a healthier/whole-grain version. Thanks!
What kind of almonds did you use for the crust? Raw or Roasted?
Raw!
Oh my yummm!!! My mouth is watering, these look Delicious!
Lennae xxx
Perfect for study dates? I have plenty of those… I better make p;entry of these then!
These look amazing! I love lemon bars! Definitely giving thsee guys a try! :)
Could the coconut be substituted with something else? I don’t like the taste of coconut, but I would really like to make these.
You can’t taste coconut at all. Coconut oil does have a slight coconut taste to it, but the rest of the flavored overpower it.
These look so unreal, adding them to my recipe book now…
Erin
How PERFECT are these?!?! Must try asap
Do you think I could replace almonds with other nuts?
See suggestions in the above comments!
You guys make me want to become vegan! Everything you make looks SO good!
Oh I have no doubt you will pull it off. Hmmm vegan rice pudding (soak the raisins in rum extract?) You are hands-down the most creative cook, baker, food stylist there is on the Internet. I have used many of your recipes and every single one of them comes out perfect and are delicious. If I had the money, and the connections, I would produce a vegan cooking show and it would be a HUGE hit and you would be a STAR! ?
I have to try these since your recipe for vegan cheesecake turned out so good. These look so delicious and I can’t wait to try them.
Any advice on whether these would freeze well?
Thanks!
I think they would! And in fact, my friend Erin just made them and didn’t bake them, and instead put them right in the freezer!
Thank you!
Would she be baking it before she eats it, or is she eating this raw and unbaked?
I made this recipe today, and loved how the cashew/lemon part tasted after blending. It lost some of it’s tang after baking.
Is the crust supposed to be hard and crunchy? I baked it longer than called for because it never browned on top.. it came out hard and crunchy.
Can this be frozen after baking and cutting into pieces for eating later?
Thanks for the recipe!
This looks amazing! Thank you for making vegan desserts do-able!
I just made these and they are currently chilling in the fridge. It is taking all the will power I have not to eat all of them now! I was licking the rubber spatula with all the leftover filling on it!
Ha! Thanks for sharing, Raven. Hope you love them! xoxo
Holy cow! You had me at vegan graham cracker crust! Love me some lemon bars!
Just made these after I saw them on Erin Irelands Snapchat and they are amazing!!!
Yeeess. I can’t wait to try these. Lemon bars are my fav.
It looks delicious. I’ve got to try this recipe :-)
These look so so yummy! I have a few events coming up and I think these are the perfect snack. Pinning and saving for later!
I’m so excited to try this! Any ideas for replacing the oats in the crust? I’d like to take it to friends who don’t do oats. Thanks! ?
These are to die for. My first vegan desert recipe and what a hit! Do you think these would freeze ok? It’s just my husband and I, and I would most definitely eat the whole batch, but I’d love to be able to take one out of the freezer when I’m craving a sweet treat.
Received this recipe via email last week and was praying for an excuse to make them…. then got invited to a potluck last night. Score!! Everyone LOVED these bars and came back for seconds. They are rich, creamy and super lemony. I love the nuttiness of the crust. I didn’t have cornstarch or arrow root powder so I subbed 1 tbsp tapioca starch and it turned out just fine. Will absolutely be making this recipe again and sharing it will friends who requested it after last night!
Hi Christine,
I too, do not have cornstarch or arrow root powder. I just wanna double check that you subbed 2 tablespoons cornstarch (as the recipe called for) with 1 tablespoon of tapioca starch not 2?
Thanks!
You got it! Turned out wonderful!!!
WOW! These look amazing!! I’m all for lemony things lately as it’s such a nice fresh taste in these long wintery months… when I just can’t wait for spring! :)
Perfect timing!! My dad’s birthday is on Thursday and he LOVES lemony treats. Could I substitute regular sugar for coconut sugar?? Thanks!
This is my childhood favorite dessert and I would love to try this!! Instead of the coconut cream at the top of a can of coconut, could you sub 1 cup cream of coconut instead? I have seen these cans of “Cream of Coconut” in the same section as the coconut milk in my local store and wondered if that was the same as the hardened coconut stuff on the top of the coconut milk can.
My main issue with any lemon bar I’ve tried is that they aren’t lemony or sharp enough, so this lightly, naturally-sweetened version is definitely on my to-try list.
Do the cashews have to be raw? I think all the cashews I have are roasted.
Yes, raw.
I love lemon so much! This looks delicious! Do you have a suggested substitution for coconut cream in the filling? I’m allergic to coconut (& soy, so silken tofu is out). I assume the coconut sugar could be replaced with just regular sugar or ???
thanks!
You can sub regular sugar. As for the filling, cashews should remain the base, and then sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let me know if you give it a try.
Thanks, Dana! I am going to try this with those substitutions so I’ll let you know how it comes out. Btw, I love your recipe for homemade almond milk!!
I can’t WAIT to try these! You are my hero, Dana.
I made these last night and they are absolutely delicious! So creamy and lemony, and the crust was like a cookie. I am mostly vegan/vegetarian and these are one of these vegan foods that should convince anyone that this lifestyle is so easy. Kudos on an excellent recipe!
I just made this, very easy to make and delicious! No, I didn’t wait overnight to try them, after they chilled for a couple of hours, we dug in. Even my non-vegan Fiancee loves these bars! They are not too sweet, not too tart. Will definitely make this again and again, thank you!
Just made these last night for my meditation group and they were amazing. After tasting the filling I added in the zest of another lemon and another hefty squeeze of lemon juice. I didn’t have a full cup of cashews so I ended up throwing in some Brazil nuts and sunflower seeds to make up the difference. At first I thought this had been a mistake as they don’t provide a clean canvas for the lemon flavour like cashews but in the end they worked beautifully. I did think the bars needed a finishing touch, though, so I added some frozen blueberries to a pan with some sugar, a splash of water and a generous pinch of ground cardamom and cooked them down into a lovely glossy sauce. I couldn’t believe how much these bars tasted like cheesecake and the people in my group were swooning. Thank you!
Never thought I’d be able to make lemon bars after going dairy free!! Thank you a million times over!
Has anyone attempted to sub limes for lemons in this recipe for a key lime pie type of dessert, or would this not work as a 1:1 substitute?
I just did this today! I used about 4 1/2 limes to get the 1/2 cup. I haven’t let it chill yet, but from what I’ve tried it’s tasty :)
Thanks so much!
It should be a 1:1 swap. Let me know how it goes!
I just tried this recipe with limes and it works just the same! Like Dana suggests, I added a bit more lime zest/maple syrup—perfect.
Made these last night. They are delicious! Thank you for the perfect recipe for lemon bars.
As a newly diagnosed celiac, lactose intolerant and problems with meat protien (all in a space of 3 weeks) I’m happy I can have ‘naughties’ rice cakes and crackers only go so far… thank you ?
My mouth is watering!! I swear I want to make every recipe you publish!!
Is there any way to replace nuts in the filling? I can look for a different crust recipe but nuts are deadly for my middle child and a handful of other kids at his school
Potentially firm silken tofu and more coconut cream. Good luck!
Done this without a mixer.
Still great!
Used honey instead of maple and instead of coconut oil I used a bit of the coconut cream, a bit of canola oil and more honey (maple) than written. Also added many other nuts. Came out wonderful. Crust tasted like nature valley
Thanks!
P.s if your cream isn’t hard enough for you I guess you should try adding some canned chickpeas liquid.
Daniel
Soooo glad I checked my spam folder today and found these snuck in there! Wondering (out loud) if you have a high speed blend (Vita), rather than soaking the cashews in hot water and pitching out the extra liquid from the coconut cream, could you just blend the cashews (unsoaked) with the full can of coconut milk? I can’t wait to try these…amazingpants <3
As long as the cashews are soaked, that should work!
I LOVE lemon bars–they taste amazing! This a great and healthy take on it. I also love the “graham cracker” crust idea because it’s crunchy, slightly sweet and very comforting! Mmmm!
Awesome recipe.. :) i haven’t tried this., i love the taste of lemon recipes.??this combinations will surely treats me my kids with an awesome kiss on my cheaks. Thanks dear for a wonder ingredients ahead??
These sound delicious! Perfect for all the lemons I have outside…probably be making these this weekend! Thanks for all the lovely recipes!
These are amazing. In the spirit of the minimalist baker I changed the crust recipe and just used 2 cups of walnuts processed in the food processor and then added 1/2 cup medjool dates until it stuck together. It worked perfectly. Thanks for this fantastic recipe.
Made these last night and just tried one! They are SO amazing!!!! These were mine and my Husband’s favorite before becoming gf and vegan so we are VERY happy! Haha thank you so much for this recipe!
Could your lemon bars look any more amazing! I have a vegan friend coming to stay next week, she (and I) would love them! Pinned x
I’m vegan and celiac so this is a fantastic recipie for me! Thank you, can’t wait to try it! :)
These were so good! I’m a sucker for anything lemon or cheesecake-like. I didn’t have almonds on hand but I used a mixture of hazelnuts and pecans for the crust and it was devine. Only challenge is to not eat them all in one day..
Minimalistic preparation time of 5 hours?? c’mon!
Hi Richard. Most of that is just setting time in the fridge. I made these today and they’re super easy, with very clear instructions – they’re ‘minimalist’ enough for me … and seriously delicious. :-)
Thank you for your nice reply, Jenny. What a relief! We go for it!
Richard
:-)
BTW, I just kept the oven at 180 degrees C (350 degrees F) for the whole time, and that worked fine – keeps it simpler still.
Creamy-Lemony-decadent-heaven. I whipped these up yesterday for a little get-together with friends, and I’m so happy that I saved a few squares for myself, because these were a HUGE hit. My friends were amazed that they were vegan. The recipe was extremely simple, easy to follow, and used ingredients I already had on hand. These are about to become a staple in my home (and my husband ain’t mad about it). THANK YOU!
I made these today – they’re exceptional. They slice and hold together beautifully, too. Thanks Dana. :-)
Hi !
These look divine! One question, since I’m allergic to cashews, is there anything I can use instead? I’m allergic to all nuts but can eat coconut and almonds. Thanks xx
Dana thank you for the facts
Fantastic post. Do you think the crust would turn out if I used almond butter instead of almonds? Thank you!
Anna
This sounds lemony, creamy, delicious. Cannot wait to make. Making later today! Dana thank you for this recipe. My favourite dessert, that I can now enjoy on a regular basis. heheheh.
yummy recipe !!! thanks for the post.
Hi Dana, Awesome recipe.
can I use regular sugar instead of maple syrup? if yes, how much quantity.
Thanks alot in advance.
Wow! These lemon bars are amazing! :) They remind me of lemon meringue pie & they are dangerously moreish ;) Will definitely be making them again ♥
These look amazing. I’m always looking for gluten-free that also has nutritious ingredients (not just starch). This is perfect! I will definitely try them, maybe for Easter. Another tip I learned for Lemon Bars is to add two to four drops of Lavender essential oil for a new experience in delicious flavor. (I love essential oils for alternative medicine. Just now learning about cooking with a few).
Made these today. So good?. Easy but time consuming. Love the crust and creamy texture. I have to say I was pleasantly surprised how good these are. And you’re right, can’t eat just one. I’ll definitely be making these again ??
Looks amazing Dana! But do you have substitute options for the coconut cream? My family just isn’t into coconut :'(
This lemon bars are absolutely AMAZING ! Thank you so much for this recipe ! Full of flavor, so smooth, so deliciouuuuus !
These were a huge hit. The fill I found a little tricky… I made it 3 times and each time it baked differently. Had to be careful not to over bake it…but it was awfully watery one time. Gotta make sure that coconut cream is solid. But delicious. Thanks!
I made these last week, and let’s just say they didn’t last too long! They were so delicious, particularly the cheesecake-y style filling… I’ll definitely be making these again! Thanks for the recipe, Dana :)
Thank you for this wonderful recipe. We had it for a quick breakfast one day.
I substituted the 1 cup coconut cream for whatever coconut cream I could get from my current coconut milk and the rest heavy cream and greek yogurt. The greek yogurt gave it a nice tartness that went well with the lemon and it was delish! Instead of the lemon zest I just used a little extra lemon juice. I didn’t have organic lemons to zest. Also, in my second batch, I added a few dates to the crust so that it would be a little less crumbly. My pregnant friend tried it and is requesting it and the recipe:)
So I just finished making the filling and it’s completely curdled on me! Is there a way to prevent that from happening next time?
Loved this recipe! They were delicious!
Absolutely delicious and lemony. Gone are the boxed cakes and that pudding pie filling. These are our new faves! Thank you Dana ;)
I made these and I love them. I’m actually not a big fan of lemon desserts but these looked so delicious I had to make them! Next time I make them I will use a bigger pan and make the crust a little thinner, and maybe add a few dates and double the filling. I love that the filling is not overly lemony and not sweet. Would be a perfect cheesecake base!! The filling setup wonderful and thick. If anyone wants a healthy delicious vegan dessert look no further!! Thank you for posting and sharing a gem of a recipe.
Made these lemons bars and they are delicious. Since I am not gluten free I used old fashioned oats. A simple recipe with for lemon bar lovers.
Oh Dana, you just made my dream’s come true. I’m sitting here all cozy and warm in the middle of a Colorado blizzard when I came across this gem. I’m tempted to make these today but I’m defiantly going to make them for my birthday next week. Yum!
These look delicious and I’d love to convert them into a lemon tart for a more special presentation. Do you think that would work? Would I need to double recipe for 10-inch removable tart pan or maybe just 1.5x? Any other modifications? Thanks!
I love how few ingredients there are in your recipes! Today we got totally snowed in and I had all the ingredients to this in my house so I gave it a go. My family and I LOVED these and I will make these again!
So delicious! I woke up very early and ran to the fridge and ate two slices of these life-changing bars. They’re amazing! Thank you for this creation! :)
You are Genius. Oh YES <3
These lemon bars are so good!!! I didn’t use coconut cream because I forgot to pick it up from the store but I doubled the recipe and it was so good!!! My little sister and I fought over who could lick the bowl!
What can replace the coconut fat with good results?
Hmm, more soaked cashews? Not sure!
Made these today!! Perfect for Easter. Tangy, hearty, and sweet but not too sweet! I would definitely make these again. And probably add more lemon zest for an even bigger kick!! First minimalist baker recipe…won’t be the last !
Thanks Savannah!
I made these for Easter and they were a huge hit amongst kids and adults alike! Even my coconut-averse mother-in-law thought they were great. And nobody in my family is vegan besides me. They were totally lovely without any powdered sugar or lemon slices on top, though next time I think I’ll sprinkle on some extra zest. Thank you for another wonderful recipe! :)
Nice~ Thanks for sharing, Sarah!
I made these for Easter using a mini muffin pan. This recipe made 48 lemon bites. It does take a little longer to fill all of those little cups with the crust but it was worth the effort. I cut the cook time in half for the crust and the filling but I may have cooked the filling a little too long. They were more firm than creamy but still so delicious! I topped some with fruit sweetened preserves. Naked or topped, they were a hit. I froze some and will report back on how they are after defrosting.
I saw this and wanted to make it right away. The only thing I didn’t have in the house was coconut cream, so I used plain dairy-free yogurt (SO Delcious coconut milk brand), and it turned out beautifully. These are sooo good!! Thanks for another great recipe.
Hey Dana!
I have a bunch of dietary requirements (vegan, fructose, gluten) and often can just substitute in recipes, but I can’t have peanuts, cashews, almonds and hazelnuts which are always in yummy desserts! Sometimes I can sub for walnuts or macadamia so, but I struggle For other recipes because I know it’s the texture of the nut that people use it for… (Like the cashews in the filling and almonds in the base here)
I was wondering if you have any suggestions?
Hello i would love to do this, though is it a requirement to have them cold for the texture to remain solid?
I made these a couple weeks ago, and they were great! I will say, I have a tough time getting as much zest from a lemon as is called for in the recipe, but I did my best. Last night, I made these again, but replaced lemon with lime. YUM!
Not a keeper. I did not like the crust texture (grainy) or filling (bland). It also presents poorly (very beige). I only had coconut milk (not cream) on hand so perhaps that was the problem?? Otherwise I was true to the recipe.
It’s not fair to rate a recipe with one star when you didn’t follow it exactly. Coconut milk and coconut cream (the solid part from a chilled can) are very different in texture.
Hi Dana ! I’d like to do this recipe so much !! One question : for the coconut cream, do you just use the hardened part of 1 can of full-fat coconut milk, or more ? Thank you !!! P.S : this is my first comment on your site but I love love love all your recipes, especially breakfasts… What about more superfood recipes ?? xoxo
Hi Dana, I’ve been trying your recipes for about 6 weeks now, trying one new recipe every week and I’m loving it…my family is too! I have one question regarding coconut sugar…I can’t find it? You seem to also shop at trader joes, they don’t carry it, do they?
I’m hooked on the minimalist baker!!!!
OXOX
Hi Veronica! I bought my coconut sugar from Trader Joe’s, it’s a fairly new product there and maybe you could request it if your local store doesn’t stock it?
It’s been weeks that I have one’s eye on this recipe !! And I finally tried it ! It’s really really really good !! And really easy to cook. :)
Hi Dana,
My sister and I just made these and they are delish!! Only thing is our filling turned out more brown than off white like yours. Not sure why ?? Any ideas ?
perhaps you didn’t use raw cashews but roasted ones? they are a bit browner! x
I think I might have messed up somewhere when I was making the crust since I did a triple batch, but one thing that could have been clarified is the oats part. I used steel cut and I think that’s where I went wrong…? I thought it was rolled but usually recipes will say rolled so if it was I’d like to know, Dana! Haha, sorry if I’m coming off as mad — not actually just wondering where I screwed up. I ended up having too much oil when I tripled the crust too so I added more almond and steel cut oats but I just tasted it and the crust is kind of grainy and disappointing. Gotta try it again when it’s cooler though to see. Let me know about the oats please, though. Do wanna give it a another try.
Hey! this question is old, but maybe it could help some people in the future… I think they are indeed rolled oats, as I used those for my bars and the crust came out wonderful! Hope you had more luck the next time…
Thanks! I’ll try that out next time I make them.
These were so yummy! Such an easy recipe to follow and my entire non-vegan family devoured them. Definitely follow the setting instructions of 4 hours to overnight in the fridge. Probably the longer the better.
These are fab Dana. I love your recipes – thank you so much! You are a very talented lady :-)
I’ve been wanting to make these for weeks now. I am a lemon freak! I just devoured my first one and it was so good. I’m excited for my kids to try them. I know they’ll love them too. Nice work, Dana!
Hi, Dana – I have been a loyal follower of your blog for a few years and have tested & loved many of your recipes. I wanted to tell you that this one — by far — is my favorite. I made a batch yesterday to share with my co-workers, who have come to look forward to the healthy, gf, often vegan treats that I bring to work. They unanimously agreed that this was the BEST treat I have made for them so far. Thank you…you make healthy taste sooooooo good! ;)
Rating associated with above comment = 5 stars (would give it more if I could!)
I’ve made these a couple times and they’re delicious! A huge hit. Can these be frozen?
The flavor in these lemon bars are unreal! I doubled the recipe for a party tomorrow and I am extremely tempted to eat the whole pan. The taste is similar to lemon meringue pie, but the crust in these lemon bars really completes the dish!I thought adding all the lemon juice would make it too sour, but the ingredients all balance each other out. If you are on the fence about this dessert, just make it, because someone is bound to fall in love with these.
Made these yesterday and all I can say is “wow!” Absolutely delicious and a hit with my vegan gluten-free teenage daughter who had been lamenting the loss of cheesecake now she is vegan. She even had a slice for breakfast this morning & we’ve all been snacking on it throughout the day. I’ll think I will have to double the recipe next time. Many thanks for a great recipe! And I was really glad to find a baked version rather than the freezer versions (we never have enough spare space in our freezer to accomodate anything extra that requires chilling).
My first try came out OK, but I definitely need to try again. When I was blending the filling ingredients, the mixture ended up breaking. Could this be due to over-mixing? The filling was also not as light and creamy looking as yours, but a bit thicker. Any tips would be appreciated, because I think this will end up being a great dessert. Thanks!
Hmm, not sure what happened! I don’t think overmixing would be the problem, especially for the filling. Did you make any substitutions?
I made these to take to a friend who can’t eat anything processed – he LOVED and RAVED about them. I too LOVE this recipe. It is on my list of top goodies for me to eat.
SO GOOD! I’ve made these twice now. In like, less than a month. First time I made them as the bars, and when my brother tried them (who is not vegan) was like “I want this for my Birthday cake.” SO I decided to make them in a spring form pan (more like a cheesecake style) and then I topped it with a nice layer of coconut whip cream and fresh berries. Incredible. So easy and so tasty. Awesome recipe Dana!
I was wondering if there was a substitute for the coconut oil in the crust. Thanks.
I used margarine and the results were still awesome :)
I made these for company this weekend and they were a delicious replacement (and my new go-to) for the fat and sugar laden lemon bars I used to make. I thought they were going to be time-consuming to make, but they really weren’t.
I a square pan as recommended, using reynolds release foil, which worked great. I added about a half a teaspoon of lemon emulsion to boost the lemon flavor. When adding the topping it seemed like it was too thick, but upon tasting them, they were just right. They sliced and served easy, looked beautiful and were easy to prep and have ready to go in the fridge.
Thank you for providing this recipe. I’ve made many things from your site and I’m yet to have tried something that didn’t turn out great!
Made yesterday shared with others today. No feedback yet but I loved it.
I made this lemon bars they turn out great love them will definetaly be making them again. Thanks for the great recipie.
Can I make the filling in a food processor? I don’t have a blender.
The lemon squares are cooking and look awesome!!
I’m making these for a special occasion. Do they freeze well?
I was so skeptical of this recipe after a few vegan, healthier dessert recipe disasters, but I LOVE these lemon bars! They worked perfectly. I made mine a mix of lemon and lime as I happened to have a lime handy, and added slightly more juice and zest as I love citrus, and it tastes SO good. I would love to know anyones experience of freezing these bars though! It would be great to have a few on hand for when I’m craving something a bit sweet.
Lovely! Thanks Sabrina!
I’ve made these three times this summer now. However, I was wondering if you thought think that 1 cup of tofu could replace the cashews. Do you think that would work?
Yeah I think so, but I haven’t tried it. However, use this recipe as inspiration.
I just made these, and they’re awesome! I didn’t have almonds, so I used pecans and hemp hearts. No parchment paper, so I used tin foil…and only had 3 hours to chill. Still turned out tasting remarkably like lemon cheesecake. Wow! I will definitely make these again!!!
I have had great success with your recipes! However, all of the vegan creamy-type desserts I’ve made have been no-bake, similar to your 7 ingredient vegan cheesecake so I was thrown off by baking the filling for 20-23 minutes. I baked mine for 18 minutes and it’s way overdone. Lost that beautiful whipped, creamy texture and almost got rubbery. Is there a reason why you have to bake it and not just freeze/refrigerate? Does the arrowroot require heat? The taste is great and I will definitely make again. Thank you!
I had the same problem as well. The baking aspect seems completely unnecessary & dried it out making it rubbery.
I can’t have oats so I swapped it for flaked quinoa (the hot cereal kind) and the bars turned out perfectly! We have loved every recipe we’ve ever tried from you. Keep up the awesome work.
Hi! I was wondering, for allergy purposes in general, does “naturally sweetened” mean this and other recipes with that label are free of refined sugar?
Yes!
This recipe is AMAZING. Such a crowd pleaser. Perfectly not-too-sweet.
Oh my, these lemon bars look absolutely amazing! And they are healthy too! I love making healthier versions of desserts and these definitely go on ‘to do’ list, thank you for all your great recipes! :-)
Would honey work in place of maple syrup?
Hi! I haven’t tried it, but that should work! If you gift it a try, let me know how it goes by leaving a comment!
Hello!
If this recipe is not served right from the refrigerator, will it maintain its consistency? I want to bring it to a party, and I’m sure it will sit out for a few hours while people mill about.
Thanks!
Hi! Yep they should be okay to be out for a couple hours! Happy baking!
This filling is absolutely delicious! My almost 70 year old Mum was sceptical – Sheriff generation- but we were licking the spoons! Question though – why would my filling have ‘split’ like a traditional custard? The first time I took off the lid it was nice and creamy but it hadn’t all combined so I spatula’d the sides and whirred it up again, and it seemed to split. ? It isn’t for company, and even if it were no one would mind, because it is so dreamy. Thoughts? Btw we used it for leftover tart cups from Christmas – perfect amount.
These were so good! Do you have any flavor variations? Maybe chocolate peanut butter??
I love lemon bars but usually they can be so gross and eggy so thank you. I’m not quite vegan but am getting closer and my tummy loves me for it! My vegan sister loved these which pleased me since she is so picky!
Could I use cashew butter instead of raw cashews?
Hi! I don’t think that substitution will work! :( Raw cashews are a must for this recipe!
What are your thoughts on using only coconut sugar as the sweetener or a combo of it and applesauce? I know I can make it work for the crust but not sure about the filing. Or do you think a smashed banana with a little water or milk to thin would do the trick in place of the maple syrup in the filling? I know you lose something when you mess with the sugar too much, but I don’t react well to most sweeteners. Thanks for your thoughts! Looking forward to giving this a shot.
This filling is absolutely delicious! My almost 70 year old Mum was sceptical – Sheriff generation- but we were licking the spoons! Question though – why would my filling have ‘split’ like a traditional custard? The first time I took off the lid it was nice and creamy but it hadn’t all combined so I spatula’d the sides and whirred it up again, and it seemed to split. ? It isn’t for company, and even if it were no one would mind, because it is so dreamy. Thoughts? Btw we used it for leftover tart cups from Christmas – perfect amount.
How many cans of coconut milk does it take to get a cup of cream?
Would using a food processor instead of a blender be okay?
That should work!
blender was a bit of a hassle, since we had to do it in batches. Will use food processor the next time. It’s in the oven…smells and looks amazing……….can’t wait….
These are really good. Very calorific, but great for a treat. I liked that they were not too sweet and my non-vegan husband loved them. I’m all for that. Thanks for a great recipe.
Just made these and they are delicious. I didn’t have separated coconut milk so I added the whole can and added an extra spoon off corn starch just to make sure it set. I also added probably double the lemon zest…maybe because of the extra liquid from the coconut milk, I needed more. But overall these turned out very very good. I also used regular white sugar as it was all I had. Very good recipe. I will be making these again. Thanks.
What if you don’t have parchment paper?
Could you possibly use a vegan oil or butter?
Hmm I have not tried it but that should work. Report back on how it goes! :D
Did it using a little bit of coconut oil. Worked out great! I used a paper towel in place of the parchment paper when pressing down the crust. Looks beautiful!
Can’t wait for it to get cold in the refrigerator so I can try em! Couldn’t stop eating the filling! Perfect lemony taste, I think the maple syrup really complements the lemon flavor well, wouldn’t substitute any other sweetener.
Off to try your Penne pasta Mac and cheese recipe next!
These bars are THE BEST. Subtle sweetness, great lemon zing, and delectable crust. I will certainly be making these again! I’m going to attempt to use this recipe as a base to do other flavored bars (maybe key lime or raspberry!).
Note: I put the can of coconut milk into the fridge for 30 minutes to help separate the coconut cream from the coconut water, and it worked perfectly (I got all of the cream + no water easily).
Oh Dana, your recipes are always so delicious! You never disappoint! I actually made these bars this weekend, and they were so incredible!! My brothers – who are far from being vegan – did not even realize they were not made with cream cheese! Everyone loved them! I also noticed, that they actually became tastier on the second day; the flavours seemed to have developed even more!
Thank you for your incredible recipes!
xo
Murielle
These lemon bars are AMAZING. My husband usually isn’t much interested in my vegan recipes, but no joke, he didn’t believe me when I told him what they were made of. The one tweak I made was to sub walnuts in the crust rather than almonds, just because that was what we had around the house. Highly recommend the recipe!!
Just a comment. I would not use coconut sugar because the tapping of the sap from a coconut tree destroys its chances of growing coconuts. I have read many reports of those in the natural food community decrying the use of coconut sugar. I have a friend who is allergic to almonds, so I am going to make this for our next gathering but sub cashews for the almonds in the crust. Or maybe pecans. Haven’t decided yet. But thanks for the recipe, it looks and sounds amazing!
This is the second recipe I have made from your site and the second that has failed. The crust was far too wet. I added additional oat flour to bring it back to the right consistency. The cook time was too long and it got too dark after only 13 minutes on 350 and 2 at 375. I have not yet baked the filing as I’m contemplating starting over but wanted to share this so that others don’t go down the same path.
These are the most delicious vegan dessert I’ve ever tried/ made.
Creamy, crunchy, lemony and custardy! I have been looking for a ‘cheesecake’ recipe for so long and finally!!! I have discovered these beauties!
Thank you so much Dana, both my partner and I devoured half the pie in one sitting.
Charlotte
Awesome recipe ! Really lemony and not too sweet. I was really happy to try this recipe after your vegan lemon curd one :)
I was a bit afraid as the cream was a bit liquid a first but after baking, it turned out perfect !
Does this have to be eaten with a fork and plate or will it hold up well enough to eat as a bar?
Thanks!
Hi Sarah! I would recommend a fork and plate, as these bars are slightly on the delicate side (think pumpkin pie consistency) Hope this helps! :D
Hi – just wondering how well this would freeze? I’d like to make it for a baby shower but would need to make it ahead of time. Thanks!
Hi Sarah! I think they would!
This recipe was ok. If I make it again I would not bake the final product (would simply refrigerate it to let it set up) as it dried it out too much, making it stiff & lacking the creaminess I was anticipating. Baking it after putting the filling on the crust also took away the “brightness” and freshness of the fresh lemon that I so loved in the filling straight from the blender. My vitamix heated up the filling enough to make it thick, rendering the baking aspect unnecessary. Made a blueberry compote to put on top to help with the dryness.
absolutely divine! I love your beautiful, healthy, simple, scrumptious recipes. thank you for sharing your creations!
Hi, I was wondering if instead of whole almonds, if almond meal could be used? I already have that on hand, and wondered how much I should use.
Hey Dana! This recipe looks amazing. I was wondering if you could sub melted coconut butter for the coconut oil to make these oil-free. Thanks and have a great day <3
That should work, Abby!
Your picture shows sliced lemons on top of each slice….Are they just for decoration? Did you bake the the bars with the lemons on top?
Just for decoration, Christine!
These are the best lemon bars!! Very easy to make. I had to “sample” the filling at least 5x while waiting for the crust to cool. I’m hooked!
Thank you so much! I loved them and my omni family loved them too. Yea!
Why raw nuts if you’re baking it anyways?
I was given a basket of lemons from a friend so what to make……made these and they were over the top! Super easy to make and so delicious. I will be making these again over and over. They’re filling too.
I made these for a work meeting and they turned out perfect! I did little half slices of lemon for the tops and everyone was so impressed. I love how they aren’t really sweet and the crust texture is perfect. Here’s hoping I get a promotion! Will definitely make these again.
I think it’s too much time for the crust in the oven, but despite that it’s a great recipe! And 5* for the filling!
Mine is too sour, I believe two lemons are too much :/
Absolutely loved it. Loved that the ingredients were simple. Such a crowd pleaser. If you are debating on making this recipe stop. JUST DO IT. You will thank yourself later!!! I made this recipe exactly according to the instructions and everything worked out perfect, I wouldn’t change a thing.
I live in Italy and have never ever seen or heard of gluten free oats. since I’m gluten free, what can I sub this ingredient with?
thank you!
Mari
These came out super tasty and delicious! My only issue was with the crust, I followed the recipe exactly and couldn’t seem to get it right, when I pulled them out of the pan they fell apart. My boyfriend and I ended up eating them in a bowl like a lemon custard with the crust on top and I was awesome but I feel like the crust needs something to bind it better.
I’m sorry to hear that, Jackie! Did you refrigerate before enjoying?
Thanks for replying! Yes I did but I’m hoping that maybe I just didn’t let them sit long enough. They’re chilling all day while I’m at work today so hopefully they’ll be a little more together by the time I’m out in the evening. It was still absolutely delicious though!
I thought I posted this but don’t know where it went (posting challenged) lol Anywsy sorry if it’s posted twice!
Oh I have no doubt you will pull it off. Hmmm vegan rice pudding (soak the raisins in rum extract?) You are hands down the most creative cook, baker, food stylist there is on the Internet. I have used many of your recipes and every single one of them comes out perfect and are delicious. If I had the money, and the connections, I would produce a vegan cooking show and I have no doubt it would be a HUGE hit and you would be a STAR! ?
Hi! We’ll add Vegan Rice Pudding to the recipe request list! Thanks for the suggestion, Sharyn!
Hi there
I love your recipes!
Vegan eating (especially creamy treats and cheese substitutes) can be tricky for me as I have a tree-nut allergy.
It’s not a problem to replace tree nuts in crusts, cake mix and biscuit dough (I can use milled seeds), but replacing cashews as a creamy base is trickier.
Do you have any suggestions for cashew substitutions in this and other similar recipes?
Would appreciate it.
Cheers!
Kath (NSW, Australia)
Hi Kath! I think you could use silken tofu in place of cashews for this recipe!
My sister is making this (in another state) as I type….I’m drooling all over my phone as she’s sending me pics of each step! It’s inspiring me to make for dinner guests in a few days! Yum yum o yum!!
Hey Dana,
I’ve made this before and love it, I was wondering, can I swap out the almonds for walnuts? And can I use vegetable or olive oil instead of coconut oil? It’s hard to come by here.
Thanks!
Yes, walnuts would work!
I made these for the first time yesterday and brought them to share with my work friends. They were a HUGE hit! Thanks for another awesome recipe Dana!
Making this for the second time this week. So good!
Hi there! These look wonderful! However I’m allergic to soy, wheat aaaand oats ( and lots of other things sadly!) Any suggestions on what I can sub for oats here? Quinoa flakes?
Hi! What type/height of baking sheet do you use so that they are nice and thick but not too thick?
Thank you!
Hi Denisse! We use a 9 inch square pan which is just over 2 inches tall! Anything in that ballpark should work nicely.
Loved these! The crust was amazing, and I loved the creamy texture…this is really one recipe where I could not tell it was dairy free. I did think the mixture had more of a tart “zing” before it baked, so I would maybe add more lemon juice and lemon zest next time. But I will definitely be making these again!
This went down well when I made it last week. I am in the UK so used Violife cream cheese (which irritatingly comes in 200g tubs).
I would make sure the lemons you use are nice and juicy. Do add more than recipe states if the filling isn’t tart enough. I used the juice of a whole lemon but it wasn’t that juicy or tart enough. Next time I will get large lemons rather than standard size you get in many supermarkets here.
Be aware that it looks all wrong and a bit separated when it initially comes out of the oven. I left it to cool overnight as it was too hot to put in the fridge after 10min. I popped it in the fridge in the morning and it looked fine when I took it out after work (and tasted fine).
Next time I will dust icing sugar over the top and attempt to pipe coconut whipped cream on the top.
PS I used 2 loaf tins with parchment loaf liners which worked a treat
Hands down this is my favourite dessert. I’ve made it so many times, sometimes adding swirls of seasonal berries or whatever is lying around (thinking about making a peach puree for the next attempt). Thanks Dana, this is a keeper and one to pull out for all vegan skeptics!
First time I made this, it was great. Second time around, I got through the baking time and the center was super liquidy… And I realized that I forgot the second Tbsp of arrowroot starch. In an effort to salvage it, I turned the heat down to 300 and baked about 20 more minutes until it firmed up, which it did. After chilling it was still very good!
I just made this, doubled the recipe using a sheet cake pan, ended up adding extra coconut oil & coconut sugar & gluten free oats to stretch crust. NOTE: It is hard to blend crust ingredients if you accidentally add the maple syrup first like I did!!
Also the filling purée didn’t taste lemony or bitter enough to me, so I added extra lemon zest, 1/4 cup extra lemon juice & 1/2 cup rose’s lime juice for my already doubled recipe. Added extra cornstarch & coconut cream so it wouldn’t be too liquidy & baked an extra 8 minutes, then turned off oven & let sit in oven for another 15 minutes. This recipe seemed like it took me 4 hours to make!!! ( jk I was making two kinds of potato salad as well, regular & vegan)
I will comment tomorrow if lemon squares turns out ok & im bringing it to a Labor Day party. Plan to garnish with powdered sugar & one lemon slice in middle – sheet pan has plastic cover, but says to refrigerate uncovered. Had to clear wine from top shelf. This has been a journey!
My filling came out kind of loose not like a pudding texture. I didn’t have cashews so I use a cashew butter instead which is very thick. Is my filling loose because I use cashew butter besides raw cashews?
Hi Heather! That would be what it was! I would use raw cashews next time!
Hey Dana!
These look unreal and I am looking to make them for my boyfriends birthday cause he is OBSESSED with anything lemon. Only problem is, he hates coconut, do you know if the coconut cream flavour is noticeable? I know sometimes it isn’t with strong flavours like dark chocolate or lemon but I just wanted to see what you thought!
:)
Is there an alternative for the almonds for someone with an allergy?
Hi Natasha! You could try walnuts!
Could I strain the coconut cream in a fine mesh stainer? I haven’t worked with coconut cream before.
Hi Liz! No need to, you can just scoop it out from the top of the can! Or If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
I was disappointment that these did not turn out. The crust was amazing but the filling tasted like soggy cashews. I actually was just short a cup so I can only imagine if i used a full cup. I soaked them and drained them as directed. The filling was the perfect consistency. Where did I go wrong?
I made this but I didn’t have enough crust and had way too much liquid. I did follow your recipe. So that was too bad. It was very runny as well. Next time I will try something else ? But it looked delicious on your pictures. Mine didn’t end up like that at all. No idea How you did it.
Hi I made a double batch of these for a big dinner party and they were gorgeous and everyone loved them. The recipe doubled works out perfectly. I needed to leave them in the oven a few more minutes till jiggly but not much. Great , well layed out recipe. Thanks so much for sharing!
Ok! I need to let everyone know that my BFF made these for me for my birthday (yasssss she’s the best!) and they were beyond amazing.
Make this recipe. It’s so worth it. Yum!
I made these this weekend (with meyer lemons) and they are *terrific*. The flavor gets better over several days, too (more lemony). I’ll definitely make these again. They’re so easy and delicious! Thank you!
These were divine and a huge crowd pleaser. Used pecans instead of almonds for the crust and turned out great. Thanks for the wonderful recipe! I’ve been dreaming about these ever since I finished the last one so I can guarantee I will be making them again soon. :)
So delicious! I just want to know how you made yours so smooth! No amount of blending or food processing makes my cashew based items so smooth. Any tips? Maybe I just need a new blender…
Hi Dana, I just want to thank you so much for this recipes. They taste really good! I was a bit hestitate when I see the amount of lemon juice needed, but I still gave it a try cause I trust you :p. I just wanted to say..the ratio is just perfect. Perfect. For those of you who are worry about the amount of lemon juice, no..it’s not sour !!! it’s perfect!! I doubled the recipes so I used about 5 small lemons, which makes about 1 cups of lemon juice. This lemon square is just so healthy and yummy at the same time. Thank youuuuuuuu!!!!!!! <3
Hi Dana,
Your Lemon Bars recipe is fantastic.
I would love to feature this in our website, Greenthickies. I will not be posting the actual recipe but will use only one image from this post and a small quote and link back here.
Is that okay?
Thanks :)
Katherine,
Greenthickies
Hey there. My dad has a sensitivity to cashews. Would walnuts be an okay substitute?
Thanks!
Hi Tuesdé! You could try using silken tofu in place of the cashews and use this recipe as inspiration.
I made these a few weeks ago and loved them! Lemon bars are my favorite dessert and I love trying different variations of the recipe. This week I switched out the lemon/zest for half cup of cookie butter (vegan) and kept the recipe the exact same overwise. They turned out so good!
I like this recipe. I made it with pre-sweetened coconut cream, as that’s what I had on hand, and omitted the maple syrup in the filling. I think next time I would use unsweetened coconut cream and double the lemon zest.
These are delicious! When I make them again, I’ll cut the recipe for the crust in half – I found the recipe as written yielded a 1:1 crust to filling ratio, and I like a thinner, crispy crust to complement the creamy filling. I also found these great dried lemon slices at Trader Joe’s that I am topping these with so that they look as beautiful as the bars in your photos. Thanks Dana!
I made this for my non vegan family for dessert last night. We all loved these bars! Healthy which seems unheard of for lemon bars, not too sweet, and filling. The crust is perfect! I would make these a million times again!
I was looking for a lemon bar recipe that had the consistency of a blondie, because I remember having one once and I wanted to find a vegan version. I stumbled upon this recipe and decided to make it.
They came out fantastic! I love the texture so much. I used walnuts instead of almonds, and I think my crust was a little less sweet because of that, so when I eat them I just drizzle a little maple syrup over the top and let it soak into the crust as it runs off the sides. So delicious.
My husband is allergic to nuts, so these are just for me this time. I’ll have to try to make a nut free version with silken tofu, as you suggested in the other comments. I’ll probably use sunflower or pumpkin seeds in the crust.
For those of us who may have used our only can of coconut milk on one of your curries, is there a recommended (vegan) substitute for the coconut cream? (Just in case I don’t want to wait until my next grocery trip…)
I made these for a southern Indian dinner and they were a hit. I used more coconut oil in the crust to get it to stick together. Otherwise, I followed the directions with no modifications and it came out perfectly.
I think next time I’ll try Coconut nectar as the sweetener. Thank you for this, it came along just when I needed it. It will be in my rotation.
One other change; I added turmeric to the filling to get a creamy yellow lemony color, worked great. Thank you
I made these today. OMG, they were so delicious. Perfect balance of sweet and sour. I didn’t have corn starch so used tapioca instead. They were a hit with my 3 sons. Will be definitely making again. ?
Man, oh man! These were fanfreakingtastic. The filling was so creamy and lemony and I very much enjoyed taste testing this.
Two things:
– I found that the filling really came together in my nutribullet (I don’t own a vitamix, and my food processor isn’t too fancy).
– what is a good use of the leftover liquid with the coconut cream?
Thank you thank you for this bomb recipe!
Very excited to make this for easter!! I don’t have a high-speed blender, could I use a food processor or a normal blender that I use for shakes and stuff?
Thanks so much, I’ve been following for a while now:)
PERFECT Easter recipe! Food processor should work!
I’ve enjoyed so many of your other recipes, I’m excited to make a few batches of these for Easter this weekend (big family gathering). One thing, though, do you have a suggestion for a sugar substitute for someone with diabetes? My mother was recently diagnosed and loves lemon deserts. I’d like to make a batch with her in mind. I’m very skilled now at vegan/gluten-free baking, but have never had to go “sugar free” to accommodate diabetes… I tried a couple diabetic recipes I found around Christmas that used stevia and all I can say is scary and gross :-( I’m tempted to try one of those sugar-free syrups that you can buy for coffee flavoring and such as a 1:1 ratio for the maple syrup… I know it would be artificial, but I’m trying to think of her health/enjoyment.. Any ideas?
Hi Roni! Stevia would be your best bet here. Either that or dates if you can do dates. If so, add a few to taste and go from there. But otherwise my go-to would be powdered stevia. Start with a little bit – too much and it takes on a chemicaly flavor. Hope that helps!
Thank you so much for your feedback. I tried the Stevia – wasn’t a fan of the aftertaste, but I experimented a bit more (expensive experimenting!) and found a combo that was perfect. I couldn’t even tell the difference between the ones true to the recipe and the ones that were artificially sweetened and I always taste fake sugar! I made both types for my large family gathering last week. My family members who need to watch their sugar intake really appreciated it.
I replaced the maple syrup 1:1 with Torani’s Sugar-free Vanilla syrup (the stuff you put in coffee). I replaced the coconut sugar 1:1 with regular Splenda (not the baking blend).
**It wasn’t completely sugar free due to the coconut cream, but it brought down the per serving sugar count into an acceptable range for a diabetic dessert (or so my mom said ). I think it was 16 when we put the recipe with the changes into a nutrition calculator.
Thank you again!
Every person who tried these (including my family of extreme skeptics of whole-food vegan baking) loved them, to the extent that the dozen bars I saved to take to work shrank to four overnight, and I had to make another batch.
Tweaks:
I doubled the batch for a 9×13″ Pyrex pan, and used a couple of tbsp of rice flour to consolidate the somewhat crumbly crust, rather than adding more coconut oil. Worked like a charm.
I have been searching for a really good vegan lemon bar recipe. You have answered my prayers. Thank you!
P.S. Like Jen, I’d love a good use for the leftover coconut milk, especially one I could make in tandem with the lemon bars so it’s not sitting in the fridge for too long.
Sorry- Jenn!
Yay! We’re so glad you and your family enjoyed this recipe, Jo-Anne!
Hi there, could you used 100% oats for the base? I just find many vegan desserts too rich with the amount of nuts and seeds used. I am on the hunt for lower fat vegan desserts ? X thanks in advance!
Hi Jo! We haven’t tried that and can’t say for sure, but if you try, report back!
Just popped this in the oven. The base is soooo delish, what happens if I put this in the ice cream maker? Would it work for ice cream?
We have not tried and can’t say for sure! If you give it a try, report back!
I admit I love LEMON almost as much, if not more, than CHOCOLATE! There…. I said it! Had been dying to make these and they turned out perfect. I added a bit more lemon juice after tasting, but next time think I’ll up it to 3/4 cup (and adjust the sweetness). I really like them tart! ** I’m going to cut up the pan into squares and freeze the remainder so I don’t make my way through them in a week. They are little fat bombs, after all. Thanks, Dana for a fabulous recipe!!!!!
I successfully made a nut-free version of these! I replaced the cashew cream with the same amount of the firmest silken tofu I could find. For the crust I used pumpkin seeds in place of the nuts and I also added about 5 soaked pitted dates to help bind it. I did have to bake the cheesecake longer, and pre-baking the crust wasn’t necessary. My husband (who is allergic to nuts) absolutely loved them!
Yay! Thanks for sharing your results, Teresa!
Can you replace almonds with finely ground almond flour? If so, would it be the same amount?
I’m allergic to nuts. Any suggestions for substitutions?
Possibly a crushed graham wafer crust in place?
What would you recommend replacing the cashews with? as I am allergic to cashews :)
Hmm, silken tofu?
Hi Minimalist Baker,
I just want to say your recipes are amazing!
I am going to attempt making these for my dinner party!
I don’t have cornstarch…. Is it a vital ingredient? – Can you advise what I could use instead?
Nut free options?
For the crust, potentially crushed graham crackers? For the filling, I think you could use silken tofu in place of cashews for this recipe. Good luck!
I made this and it’s the best vegan cake I’ve ever made. It tastes exactly like a baked cheesecake (and baked cheesecake is one of the few things I miss since going vegan). I was actually gobsmacked. I did not find it very coconut-y, the lemon masks it. It helps to have a very good blender to blend the cashews super smooth without any bits.
Can’t wait to make it for my whole family.
Yay! Thanks so much for sharing, Eva!
Made these last week and turned out sooooo good! All my friends loved them! And even if the cream separated, after a couple of hours in the fridge, the flavours combined perfectly. Thank you for the recipe!
Hi there, what would be better to use instead of a blender? nutri bullet or food processor?/both food processor for base and nutri bullet for the cream?
Am making these today :)
I’d say a nutri bullet. A food processor may not get the mixture as creamy.
I love this recipe – so delicious, easy and quick to make. I used limes instead of lemons as my friend had an abundance of limes from her tree. I also baked this in a round spring form tin and called it a cheese cake rather than a slice. Made for friends after dinner it was enjoyed by all. I love being able to treat friends to plant-based versions of classic desserts so they realise adopting a plant-based diet doesn’t mean going without fun and delicious treats!
Yum! Fresh limes in this recipe sounds delicious, Richelle! Glad you enjoyed these bars :D
Creamy deliciousness…
Lemon-y loveliness…
Absolutely sublime…
The crust is my new favourite and I will be using it for other bars. With a little coconut for Nanaimo bars… hey! I also added a little extra sweetener and lemon zest. The texture of the lemon layer is perfect! And the recipe easily can be changed. Next time I’m subbing raspberry puree fof the lemon juice and see where that leads me. Maybe with the thinnest layer of ganache on top… Amazing recipe! 😍😍😍 Thank you!
Thank you for a GF, dairy-free recipe for a long-time favorite! Made these today.
We like lemon bars super lemony, so I added lemon zest to the crust (about 1 Tbsp), and QUADRUPLED the lemon zest in the filling. Yum!
I used Thai Kitchen brand coconut milk for the coconut cream. Just chilled the can, opened from the bottom to pour off the coconut “water” (saved for another use), and then opened the other end to push out the solidified cream from the top. You get exactly 1 cup of cream from one can. :-)
Hi, Dana! I came across this beautiful recipe the other day and thought it’d be perfect for my mom’s birthday, which is coming up soon. I thought it would be really cute if it was in more of a tart form, rather than bars. So, my question is, would this recipe work in a 9-inch springform pie pan instead of a square baker? Do you think that I would have to make any adjustments to amounts of ingredients or baking time or would it be about the same? Thank you so much!
Hi Caroline! I think that should work, though we haven’t tried it ourselves. Report back if you give it a try!
Hi, Dana! I just wanted to check back in to say that these lemon bars worked beautifully in tart form- no adjustments required! I will definitely be making these again. Thank you!
Thanks for reporting back, Caroline! We are glad to hear that! :D
Is there anything I could use as a substitute for the coconut cream? I just found out I’m allergic to coconut.
Hi Emily! You can sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let me know if you give it a try.
I LOVE this recipe….so fresh and not too sweet. Thanks @minimalistbaker for being the best.
Yay! We are so glad you enjoyed it, Karsta!
This recipe is amazing. Apart from using vegetable oil instead of coconut I exactly followed the recipe and it is fabulous. Deliciously lemony and creamy cheese cake like topping and the base is amazing. I can’t believe how easy it was too. It wasn’t too sweet (I didn’t need to add extra maple syrup or lemon juice).
Ive made lots of your recipes now and I’m going to invest in the book.
Yay! We hope you love the cookbook, Sarah!