Creamy Vegan Lemon Bars (GF)

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Squares of our incredible gluten-free vegan lemon bars recipe

Lemon bars.

So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.

Blender with ingredients for making our creamy homemade vegan lemon bars

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.

Pouring vegan lemon bar filling over gluten-free crust for our lemon bars recipe

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!

Wood platter with squares of our gluten-free vegan lemon bars recipe
Board of homemade gluten-free vegan lemon bars sprinkled with powdered sugar

Friends, you’re going to LOVE these bars! They’re:

Not too sweet
Surprisingly healthy
& 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.

Stack of healthy lemon bars for the perfect creamy gluten-free vegan dessert

Creamy Vegan Lemon Bars

Creamy, naturally sweetened vegan lemon bars made with 10 simple ingredients and a delicious gluten-free crust.
Author Minimalist Baker
Batch of Creamy Vegan Lemon Bars topped with lemon slices and powdered sugar
4.74 from 239 votes
Prep Time 5 hours
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Servings 9 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-4 Days



  • 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)


  • 1 cup gluten-free oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp maple syrup
  • 4-5 Tbsp coconut oil (melted)


  • 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 8×8 inch baking dish with parchment paper.
  • 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 pan 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.



*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 (1 of 9 servings)

Serving: 1 bars Calories: 326 Carbohydrates: 24.3 g Protein: 5.9 g Fat: 24.6 g Saturated Fat: 13.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Fiber: 3.3 g Sugar: 11.4 g

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My Rating:

  1. Christa says

    Delicious! Just made this tonight. I’ve been in a rut with dessert, eating the same things, mainly chocolate. I had bought a bag of lemons and wanted a lemony dessert. And this was it. And again, so good!!

  2. Baylee says

    I have miyokos cream cheese that is about to go bad, can i replace the cashews with the cream cheese? if so, how much do you think I should replace with?

    • Support @ Minimalist Baker says

      Hi Baylee! We haven’t tried that so we cannot guarantee results, but we think it might be good. More of a “cheesecake” vibe, yum! We think ~3/4-1 cup of cream cheese would be worth trying. Let us know how it goes!

  3. Lyuba says

    These bars are amazing! I’ve made them twice already for my sister who can’t eat eggs or dairy, and she said it’s the best vegan dessert she’s ever had. I make a different crust though, because I prefer a more shortbread-like one.
    – You can usually find Arroy-D brand coconut cream in Asian grocery stores (or well-stocked other stores), so you don’t have so much of the coconut milk liquid left over.
    – I highly recommend making candied lemon peel for the topping, it takes these bars next level.
    I have a big bag of oranges to use up so I’m going to try and orange variation on these and report back.

    • Support @ Minimalist Baker says

      Aw, we’re SO glad you and your sister both enjoy them! Thank you for sharing, Lyuba! Excited to hear how the orange variation goes =)

  4. Julie says

    I want to make this recipe, but I hate the taste of coconut. I know I can substitute vegan butter and another sugar in the crust. Is there anything i can substitute for the coconut creme in the lemon layer?

    • Support @ Minimalist Baker says

      Hi Julie! The coconut is pretty essential for the right texture here. You could possibly increase the cashews by ~1/2 cup and use a bit of water, maybe 1/2 cup, to blend the filling, but we haven’t tried it and cannot guarantee results.

    • Pam S says

      Julie, I have a very sensitive pallet and I could not taste coconut in this recipe. When I told my daughter and son-in-law what the ingredients were, they were surprised. It honestly tasted like a lightly lemon flavored cheesecake.

  5. Pam S. says

    I made this for my adult daughter’s birthday, she can’t eat dairy but loves cheesecake. I thought this would be a great option as a substitute, and she and her husband loved it! I didn’t make any modifications at all…it was perfect as written! I put it in a round 8” Pampered Chef pan and it came out of the pan nicely and looked pretty sliced in wedges. She had some fresh strawberries that we sliced on top…tasted very good with the light lemon flavor! Thanks once again for your awesome recipes, I haven’t found one yet that I haven’t liked! I can’t have gluten or dairy and love how many options you provide.

    • Support @ Minimalist Baker says

      Yay! Sounds SO lovely! Thanks so much for the great review, Pam. So glad you enjoy our recipes!

  6. Loren Gebo says

    Do these freeze well? Also planning on making them for Easter, but we are traveling, so I was hoping to make them ahead of time.

  7. Stephanie says

    I want to make these for Easter, I’m wondering about how many cans of coconut milk I need to buy to equal 1 cup’s worth of coconut cream* (the hardened portion at the top of full-fat coconut milk)

  8. Rochelle Adam says

    Hi, I’m looking forward to making this recipe for our Passover seder dessert (with an all almond crust). It sounds wonderful and the reviews are great. Can I use almonds instead of cashews because of allergies to cashews?

    • Support @ Minimalist Baker says

      Hi Rochelle, almonds unfortunately won’t get creamy like cashews. The next best option would be macadamia nuts, but they won’t get quite as smooth. Hope that helps!

    • Dassi M says

      Hi Rochelle! I also want to make these for Passover. What’s your method for an almond crust? Do you just do 2 C of almonds instead of 1 C of oats and 1 C almonds? Please advise. Thank you!!!

  9. Chantelle says

    Hi there, Ive made these a couple of times and absolutely love it!
    I was wondering if there’s an alternative for the oats as a base? Unfortunately I’ve realized that I have a bad reaction to it.

    Look forward to hearing from you!

    • Support @ Minimalist Baker says

      Hi Chantelle, another reader mentioned subbing almond flour with success! Otherwise, perhaps quinoa flakes, but you may need to compensate with a little more sweetener since oats have a slightly sweet flavor and quinoa flakes are more bland. Hope that helps!

  10. AB says

    Thanks for this recipe! I’ve made this three times now, and in my opinion, the filling-to-crust ratio is off — there’s a little too much crust. for others, I recommend making about 75% the recommended crust, or 30% more filling (ish). Also, these aren’t gooey – but they are very creamy and nice while chilled. I added a little vanilla, and more zest and maple syrup. Do not overbake, *do* heed the instructions about taking them out when the edges start to look dry. I overbaked them once and they were very chewy – oops. I want to try a gooey recipe next! These would probably be great with whipped cream on top. Also, one of the times I made them, I just used the whole can of coconut milk, watery bits and all, and it was fine.

    • andy says

      Nice alternative to the sugar bomb that is a traditional lemon bar. We made a handful of modifications with mixed results:

      – mac nuts in place of cashews (due to a cashew sensitivity). It worked, but I didn’t care for how strong the mac nut flavor was. Cashews preferred.
      – added an additional lemon’s worth of juice, with extra starch to compensate for the liquid. Honestly, I could have gone for even more lemon.
      – extra 2 tbsp maple syrup. I think a full 1/4 cup extra would have been welcome.
      – just a little turmeric to help produce a yellow color.
      – we used a shortbread crust with wheat flour.

      The bars set nicely and had good texture and flavor. Almost hits the spot if you’re craving a lemon bar, without having to eat a ton of processed sugar.

        • andy says

          For sure! Thanks for the recipe. One other note – instead of buying cans of coconut milk, we found the small (~5oz) cans of coconut cream at Natural Grocers. 2 of these yielded almost exactly a cup of cream with just a little bit of liquid left over.

  11. Susan K. says

    I start craving these when I haven’t had them for a couple of months. After going mostly vegan, one of the strongest cravings I had was for lemon bars. I didn’t think it was possible to make vegan ones. Not so! This recipe is just as good as the “real” thing! Thank you!

  12. Dre says

    Easy to follow recipe! I think it definitely needs more lemon and/or citrus zest. I followed the recipe exactly and after baking, it was beige in color and not appetizing looking for my guests. IMO non-vegan lemon bars are far superior but this is an okay alternative – Just needs some tweaks to the recipe. I subbed some walnuts for almonds in the crust which turned out nice!

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Dre. Did you happen to make any other modifications besides the walnuts?

  13. Britt says

    I made this but realized after starting that I was missing a few ingredients. Here’s my subs:
    Tapioca flour instead of arrowroot (used 2TBS)
    Pecans, almonds, and walnuts in the crust. The walnuts were pretty oily so I used half the amount of coconut oil.
    Limes instead of lemons! Same amount of juice.
    So good! As someone else commented it is a little jelly like instead of creamy, but very delicious.

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the review and for sharing your modifications, Britt. So glad you enjoyed!

  14. Hilary says

    I made these for some vegan friends and they were just ok. It would be more accurate to describe them as lemon cheesecake-ish adjacent. Blended them to the death and still didn’t love the texture…just a personal preference.

    For a vegan option, they’re a fine dessert, but they taste nothing like actual lemon bars. The texture and punch of traditional lemon curd is what makes a lemon bar and these don’t have that.

    I think for next time, I’ll try a vegan lemon curd from another website, but pour it over this crust and top with a little powdered sugar.

    The search for vegan lemon bars is indeed elusive…and still ongoing!

    • Support @ Minimalist Baker says

      Sorry to hear you didn’t love this recipe, Hilary. We so appreciate you sharing your honest experience! Did you happen to make any modifications to the recipe?

  15. Nicole B says

    Hi! Does this call for raw almonds? It mentions raw cashews but then doesn’t mention raw for the almonds. Thanks!

  16. Rachel Keng says

    I made these lemon bars for my sister’s birthday, and they were amazing! I followed the recipe as written. My can of full-fat coconut milk only yielded about 3/4 cup of cream. Using ~1/4 cup of liquid did not negatively impact the creaminess of the bars. These were perfect, and I will make again!

  17. Julie says

    It is important to use a coconut milk that does not contain emulsifiers. The emulsifier prevents the coconut water from separating from the coconut fat and therefore you cannot skim off the coconut “cream”.
    Buy coconut milk that is only coconut milk and water.
    Excellent lemon bars!

  18. Megan says

    Wow!! These came out perfectly. I subbed walnuts for almonds due to an almond allergy and it worked great. So delicious and rich!

    • Support @ Minimalist Baker says

      Hi Susana! We haven’t tried making this crust with soaked dates, but we think it might work! Let us know how it goes if you give it a try! xo

  19. Meg says

    I made these last night for my mom’s birthday and they are so lemony and creamy and delicious! They were easy to make and everyone loved them!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, Meg, we’re so glad everyone enjoyed! xo

  20. Anjali says

    This was yummy, not the usual eggy heavy lemon bar.!I couldn’t get enough from cream from the coconut cream can so I did add a bit of potato starch in there. I didn’t love that, but if I had to do it again I would just put more coconut cream. Loved it and my guests loved it too. Ooh and I doubled the zest.

    • Support @ Minimalist Baker says

      We’re so glad you and your guests enjoyed them, Anjali! Thank you so much for sharing! xo

    • Support @ Minimalist Baker says

      We don’t think the lemon bars taste too coconutty, but there is definitely a hint of coconut flavor. Let us what you think if you give them a try! xo

  21. Emily says

    Oh my gosh. DELICIOUS! I doubled the recipe and prepared it in a 9×13. I extended the second baking time by about 8 minutes to accommodate the extra filling. The bars were devoured at the omnivore party I took them to. Will *definitely* be making these again. My picky kids even loved them.

    • Support @ Minimalist Baker says

      Awesome! Thanks for the lovely review and sharing your experience, Emily. We’re so glad everyone enjoyed them! xo

  22. Anina says

    Absolutely delicious!
    I made the recipe as it was, it’s just the perfect summer treat.
    I decided to put them in the freezer and took one out at a time. Just letting it thaw for a few minutes.

  23. Mikayla says

    I LOVE these lemon bars. I’ve made them twice now and they are always a hit. I call them lemon cheesecake bars because that is what the texture reminds me of. Each time I replaced the almonds for pecans in the crust. Amazing!!!

  24. Marcel says

    I made this recipe with a couple modifications and it is AMAZING! I used regular brown cane sugar instead of coconut sugar and agave syrup instead of maple syrup, same quantity as suggested. I did use lime but I will try with lemons to experience the difference.

    I also used a smaller container so both my layers where thick giving it a cheesecake-like feeling.

    These are BY FAR the best lemon bars I’ve tried. I cut it in small sample squares for my coworkers and some of them are willing to even buy. Recommended 100%!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your coworkers enjoyed them! Thank you for the lovely review, Marcel! xo

    • Support @ Minimalist Baker says

      Hi Jen, Yes! Keep for up to one month in the freezer, and thaw fully in the refrigerator before enjoying. xo

  25. Jen says

    I’ve made these before and they are delicious and really lemony. I want to make it into a cheesecake. Can I just double the recipe and bake a bit longer? I won’t to make it into a birthday cake for my Mum as she loves them!

    • Support @ Minimalist Baker says

      Hi Jen, That could work! We probably wouldn’t increase the first bake time (for the crust) because it might burn, but once the filling is in there, a little extra time should be okay. Let us know how it goes!

      • Jen says

        This was great! I wasn’t sure how it would hold up in the middle as a proper cheesecake until it was actually cut but everybody loved it! Both carnivores and vegans. I made an extra third of the base (omitting the coconut oil) as for some reason it was looking too wet 🤷🏻‍♀️.

        I made twice the filling mixture and baked it for about 35 minutes but I did turn down the oven towards the end as it was beginning to brown.

        I wanted to top with a passionfruit agar agar jelly but in the end time and waning creativity made me leave it naked.

        • Support @ Minimalist Baker says

          Thanks so much for the update, Jen! We’re so glad to hear it turned out well. That passionfruit idea sounds incredible by the way! xoxo

  26. Clare says

    These. Are. Phenomenal.

    I did add extra lemon juice and zest but otherwise followed the recipe exactly and they are so delicious.

  27. Paula says

    I love all your recipes but so sad about this one I think the crust baking time should be less, my entire crust burn and I followed the directions to the letter. it was too much to raise the temp to 375 and I baked for 5 mins and just burned it, then baking again with the filling.

    • Support @ Minimalist Baker says

      We’re so sorry that happened, Paula! Is it possible you were using a larger pan? That can cause the crust to be too thin and burn. We only ask because so many other readers have had success with this one!

  28. Dawn says

    I made these lemon bars for mothers day and they were absolutely wonderful. I substituted almond flour for the oats 1:1 to make them even lower carb and grain free and the results were excellent. Like another post, I cut them into 16 bars which I found totally satisfying. Such a great recipe, I will definitely be making them again and again.

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad they turned out well. Thanks for the lovely review and for sharing your modifications, Dawn! xo

  29. Tam says

    Has anyone made this with dates? I think the sweetness would be a good substitute for even the maple syrup… Looks like great recipe.. must try!!!

    • Support @ Minimalist Baker says

      Hi Tam, we think that could work for the crust, especially if you opt for a no-bake version like this one. But for the filling, we don’t think it would get creamy enough. Hope that helps!

  30. Jill Parker says

    I need a sub on cashews and it cannot be tofu either.

    I have made this recipe many times but this time cannot use cashews nor can I use any tofu as suggested. Would extra coconut cream work, would that be overwhelming? I also have super creamy oat milk. Could that work or would it not set well? Ugh I am at a loss and have not time. Taking this on a trip.

    • Support @ Minimalist Baker says

      Hi Jill, the next best option would be macadamia nuts, but they won’t get quite as smooth. We think extra coconut cream might make it too runny, unless it’s very thick. Hope this reaches you in time!

  31. Sue Adrianza says

    Hi! I would love to make this but my daughter is allergic to cashews and peanuts, what would be a good substitute?

  32. Liv says

    Is there anything I could yous instead of coconut cream? I’m quite allergic and although these look lovely I’m not prepared to die for them 😂.

    Liv x

    • Support @ Minimalist Baker says

      Hi Liv, For the coconut cream, 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 us know if you give it a try.

  33. Cami says

    Loved these so much that I want to use this crust everywhere else I’ve been using graham cracker crumbs! I had to make one change based on what I had on hand (greek yogurt for the coconut cream) and added one more lemon’s with of juice and zest in the end. A few drops of natural food coloring got me closer to a classic lemon bar color. I found the kcal in the nutritional info for 1 of 9 bars a little off-putting but an 8×8 pan makes, IMO, 16 good size bars. Completely hit the spot for a summer dessert — and my partner, who doesn’t like traditional lemon bar texture, loved them too. Thanks!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed them. Thanks for sharing, Cami! xo

  34. Josie says

    These bars are delicious! They taste like 40% lemon meringue and 60% cheesecake and it is incredible. The only bad thing is that I want to make them all the time and then eat the whole lot at once right away. >_<

  35. Jen S. says

    These bars are incredible! The recipe is simple, healthy, and by far the best cheesecake alternative I’ve ever made. This tops my list of WOW recipes to make for potlucks, special treats, and making plant-based vegan look sexy to the doubters and haters out there. When life hands you lemons, just make these lemon bars…

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed this recipe, Jen. Thanks so much for the lovely review! xo

  36. Nikki says

    This recipe is fantastic!! I used a mix of walnuts and almonds for the crust and blended in some vanilla extract to the filling. I also topped it with toasted coconut – delicious!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Nikki! Thanks so much for the lovely review and for sharing your modifications! xo

    • Support @ Minimalist Baker says

      Hi there! You could try walnuts or pecans, but we’d suggest reducing the oil since they naturally have more fat in them.

  37. Brittany H says

    I’ve made these twice now and they’re amazing! I served them to group of people and they had fun guessing what they were made of. Most said “graham cracker crust” and “cream cheese filling”. They were shocked when I disclosed the true recipe :)
    Thanks for creating such a wonderful recipe!

  38. Daniela says

    These were really quite extraordinary. Pretty simple ingredients and didn’t take up very much time. I did add more zest and juice and a little turmeric powder for color. So good!

  39. Holly says

    Absolutely love these! I’ve tried making them a couple times in the past, but I didn’t have a blender and tried using a food processor for the filling. It sort of worked if I strained the cashew bits out (I think I used So Delicious Coco Whip once instead of coconut cream), but now that I have a NutriBullet Select it’s a game-changer! I soaked the cashews in cool water for 6 hours and it did the trick to make the filling so smooth and silky. To the filling I added some extra zest of 1 lemon and juice from 1/2 a lemon, and 1 tbsp extra maple syrup. For the crust, I actually used your recipe from your 7 layer bars – I find the dates/maple syrup combo help it stick together well. My bars baked in the oven for an extra 10 minutes to get to the “jiggly” consistency. These bars truly melted in your mouth! The filling was perfectly set and the crust held together well that you could pick them up like bars. The next day, the filling was a little firmer but still soft, like cheesecake. So delicious and an amazing recipe with wholesome ingredients!

  40. Brenda Wallick says

    I plan on making this recipe soon but I am confused. It states that the prep time is 5 hours. I see the cashews need to soak an hour, but I don’t see anything that would take 5 hours. Can you help me with this?


  41. Kiawna says

    **For the lemon lovers who like the extra zing in all lemony recipes: I think I found the perfect proportion! I added the juice AND all the zest of three large lemons, and it satisfied my tang-seeking palate :) **

    These are truly a treat! I can’t stop opening the fridge to munch on them some more….for breakfast, snack, dessert—they satisfy at any time of day. We love that they are not overly sweet and pack just the right among of tang. Added a bit of ground turmeric too and they came out a nice yellow color. No more non-vegan lemon bar cravings!

    • Support @ Minimalist Baker says

      Hi Tammy, we like freezing it in ice cube trays for adding to smoothies. You can find more inspiration by searching by ingredient (coconut milk) in our recipe index. Hope that’s helpful!

  42. Michelle says

    Not sure if others had this issue, but for me I found that after the 15 min at 350 F for the crust, my crust was done! I put it in for an extra 3 min at 375 F just to watch it and see if it needed more time, but it got a little burned at the edges.

    • Support @ Minimalist Baker says

      Hi Michelle, thanks for sharing your experience! Is it possible you were using a larger pan or the crust was thinner for some reason?

      • Jillian says

        These were delicious! Love the fresh lemony zing. The recipe was easy to follow and came out beautifully. I placed my can of coconut milk in the fridge overnight to help solidify the coconut cream and I ended up with the exact measurement needed when I made them today. Love the idea of trying another citrus like lime that someone else suggested or even grapefruit :)

  43. Robyn Estabrook says

    These are delicious and not overly sweet. They are very satisfying in flavor but not very lemony in looks.

    I am wondering if it would be alright to freeze the bars?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! Yes, you can freeze them. Another reader mentioned adding a tiny bit of ground turmeric for enhanced color. Let us know if you try it!

  44. Lisa says

    I love this recipe. I’ve made this as the lemon bars. But I have also used it to make a key lime pie. I just used a pie dish, no parchment. And added enough lime zest and juice for the zing we like.
    Wonderful recipe! :D

    • Support @ Minimalist Baker says

      Hi Elise, We haven’t tried it, but quinoa flakes might work. You may need to compensate with a little more sweetener since oats have a slightly sweet flavor.

  45. Leah says

    These are next level 😍 next time I’ll double the lemon and maybe add a lime for a different kick. Otherwise they were perfect, better than non vegan lemon bars!

  46. Emanuela says

    Interesting recipe!! I made a few changes: oatmilk instead of coconut cream, applesauce for coconut oil and 1/3 of the almond grounds for protein powder. I had to add also more cashews and cornstarch to make it creamier but it was still quite liquid. I was worried it wouldn’t have worked but it actually firmed up in the oven really well!! I also added more lemon juice and the taste was perfect. Maybe not my favourite recipe here (the healthier changes come at a price!!), but I really enjoyed these bars :)

  47. Margarte says

    I love this recipe! It came out perfectly the first time making it! Have you ever tried limes? I bet it would be delish too.

  48. Mary says

    The was absolutely delicious!!! Super easy and super tasty! I really do recommend everyone try this recipe (I added a bit more lemon and some tumeric for color)
    Great recipe, I‘ve already sent it to my friends! :)

  49. Kristy says

    Made exactly as described, and as always with these recipes, it came out great! Perfect for my gluten free son and vegan husband! Ooh, there was one addition that I made… I wanted them a bit more yellow, so I added maybe 1/4 tsp of turmeric. Didn’t affect the flavor, but they are a beautiful yellow now ❤️

  50. Adele says

    I enjoyed these lemon squares. I will be making them again soon. I followed recipe given. Next time I will add more lemon juice and peel as I love lemon!

  51. Korynn says

    So incredibly good!! I made a few modifications: half pecans/half almonds, vanilla, vegan becel instead of coconut oil, and a bit of shredded coconut in the base, then extra vanilla and maple syrup in the top. Served them slightly frozen (oops, left them out in the Canadian winter too long), and they were a hit with the whole family! Even my brother who only likes things that include whiskey and steak thought they were amazing.

  52. Chealsy says

    Everyone hated it. My mom was disgusted and my dad said it was mediocre. I thought it was ok. And my family made me cry because the said it was bad and I spent 2 hours making this

    • Support @ Minimalist Baker says

      Hi Chealsy, we’re so sorry to hear that. This recipe is a fan favorite, so we’re wondering if something went wrong? Would you mind sharing what they disliked- flavor, texture? We’d love to help troubleshoot, if possible.

  53. Karly says

    These were disappointing to me. They were good but not amazing (and usually MB recipes are amazing). I would describe these more as a lemon cheesecake bar. I wish they were 3x as lemon-y, and that’s after increasing the lemon juice and doubling the zest after an initial taste of the filling. The amounts were a bit off to me; it took me an entire bag of Trader Joe’s (small) lemons to get the 1/2c juice, and my full-fat can of coconut milk from Trader Joe’s only yielded half a cup of coconut cream. The crust, however, was amazing. I would make them again with adjusted expectations of what they are and way more lemon.

    • Support @ Minimalist Baker says

      Hi Karly, thanks for the feedback! We’re sorry to hear it didn’t turn out as expected, but glad you enjoyed the crust. We aren’t fans of Trader Joe’s canned coconut milk. It tends to be oily and not have much coconut cream. We wonder if that could be part of the issue. As for the amount of lemon juice in lemons, it will depend on size and growing conditions. Some are more dried out than others and we find Trader Joe’s produce can be a bit hit or miss!

  54. Helen says

    I really enjoyed these bars, and they were pretty quick and simple to make. My only downfall was the crust- it was delicious, but super crumbly for me. The filling holds its shape when I pick up a bar, but the crust fell all over the place. I didn’t think about this in advance, but the filling tastes a lot like lemon cheesecake filling! Yum.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sounds like it just needed a bit more moisture – a little more maple or coconut oil would’ve helped bind better!

  55. Yvonne says

    Very delicious! I did have trouble getting the fine meal texture described for the crust with my Vitamix. Part of the mixture was about to turn into almond butter, so I decided to just proceed with the recipe with no further blending.The crust was still very good, but with some larger chunks of almond. I am curious…have you tried this with a food processor? Alternatively, would it be possible to just use pre-ground almond meal and blitz the oats separately?
    On another note, I thought the lemon/sugar balance was lovely. Reminded me of a lemony cheesecake bar.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it should work in the food processor but we do find it gets slightly finer in the blender! Thanks for sharing – glad you enjoyed these, Yvonne!

      • Colleen says

        These were delicious!!! As the directions stated, I needed to add more lemon juice and a tad more maple syrup to the mix. I added about 1/2 cup more lemon juice than the directions called for in addition to a large pinch extra of zest. I prefer the bars to be extra lemony so that they are almost like a lemonade cheesecake bar.
        Thanks for the recipe and I will be looking through all your recipes that are healthy-er. 😋

        • Support @ Minimalist Baker says

          Thanks so much for sharing your experience, Colleen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Ken says

    Hi, How many cans of coconut creme does it take to make 1 cup? And do you have any recipes that use the liquid remains? Thanks a lot, this recipe looks great!

    • Support @ Minimalist Baker says

      Hi Ken, it depends on the brand, but it should only take 1 can. Maybe buy 2 just in case! The remaining liquid can be used in smoothies (or frozen in an ice cube tray for later use). Hope that helps!

  57. Katie says

    I made this with limes, amazing! I make this with Meyer lemons only usually, so much better than with regular lemons, but using limes pushes it over the top. Kind of a crazy question but I love love love this crust, so I’m wondering if you have any musings on how to use it as the crust for a kind of “pumpkin pie square” type dessert? Seems like the cashew amount or the coconut cream amount (or both) would need to be reduced and pumpkin puree substituted in (also pumpkin pie spice added in of course)? Maybe maple syrup also reduced? Seems like I already have a head-start…

  58. Ash Paul says

    I have a corn allergy, which makes dairy free and gf pretty difficult, and LOVE lemon bars. have you tried this recipe using psyllium husk or ground flaxseed? Or even flour?

    • Support @ Minimalist Baker says

      Hi Ash, can you use arrowroot starch? That would be our top recommendation! Otherwise, maybe flour? But we haven’t tried it!

  59. Jessica says

    Amazing recipe for a bar that tastes exactly like cheesecake, or even better. Definitely a go-to for impressing all my non-vegan friends. The cashews turn out so creamy and rich. The crust is to die for and complements the filling so well. I can second adding more zest and lemon juice if you like extra tang. Weirdly, sometimes the filling seems to curdle for me, which makes it look like mixing wet concrete. It still tastes absolutely amazing, just not as pretty. I wonder if this has something to do with over-blending?

    • Support @ Minimalist Baker says

      Hi Jessica, we’re so glad you and your friends enjoy them! Yes, that could happen with over-blending.

  60. Reni says

    I have come to really trust the Minimalist Baker and know that even if I’m trying a recipe here for the first time it will be great.
    No exception here. These bars were so easy to make. I made them on Sunday and now it is Thursday and I have to say, they are every bit as delicious today and the texture is still excellent. The bar is creamy and the crust is still a little crunchy (I used ghee). I also froze a small piece to see how it freezes and it thawed perfectly. Even gluten and dairy loving people would love this!

  61. Elaine Bellew says

    Absolutely delicious. Couldn’t wait for it to cool down for 4 hours. It’s like an Italian lemon torte.

  62. Andie says

    Sooo delicious! I LOVE lemon so I knew I had to make this. The recipe is perfect and I don’t feel guilty after eating 3 squares…ahem, I mean 1 square ;) I added extra lemon zest just because I like them super zesty.
    Thank you for this new addition to my favorites!

  63. Diana says

    Hello dana may i know 1 cup of almonds equals how much almond meal ? And same goes for oats cuz i have them all ground up but dont know how to measure .. thanks

    • Support @ Minimalist Baker says

      Hi Diana, we’re not sure on exact amounts, but probably just slightly less than 1 cup each.

  64. Advita Nergis Karan says

    It was easy to make and turned out delicious. Next time I would put more lemon zest.
    Thank you for the recipe.

  65. Kimberley says

    These were amazing and very easy to put together!
    I made them for dessert for a friend who is very allergic to dairy and he was so excited he hadn’t had a lemon bar in years.
    Thanks for the recipe!

  66. Riane says

    I doubled the lemon zest in this recipe hoping for extra lemony flavour.. and even with double, and I was disappointed that they still came out with a very mild lemon taste. The bars themselves have a great cheesecakey texture and are delicious, but it just wasn’t exactly what I hoped for. I was concerned about upping the lemon juice and having the filling be too liquidy. How much lemon juice could be added next time without affecting the texture of the bar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Riane! So these aren’t AS potent as your typical lemon bar that’s basically all lemon juice, egg yolks, and a starch. The cashews and sweetener definitely dilute the flavor a bit. But you could try upping the lemon juice next time as long as you add a bit more starch to help it thicken as it bakes. Let us know if you try!

  67. Lisa says

    These were great!! I made them this weekend and don’t normally like sweet treats with citrus flavor but these sounded so good I had to try it! They satisfied my craving for cheesecake too so double win! Any suggestions if we wanted to have the option to make them even more like cheesecake and eliminate the lemon flavoring, other than obviously leaving out the lemon juice and zest?

    • Support @ Minimalist Baker says

      You could try walnuts or pecans, but we’d suggest reducing the oil since they naturally have more fat in them.

  68. Kristin says

    This recipe was shockingly easy to make and tastes amazing — and like 3x as good as cashew-based “cheesecake” I’ve had in plant-based restaurants in NYC.

    Based on past experience with attempting similar recipes with mediocre blenders, I’m not sure whether the creamy layer would end up smooth enough for my liking without a high powered blender, but with my Vitamix it came together very, very effortlessly and perfectly.

    Also I ran out of lemons, so I threw some key lime in there as well, which turned out pretty tasty.

    I’m also thinking this would make a pretty great general “cheesecake” base recipe..

  69. Miu says

    great recipe!! However, I found the filling a bit too liquid following the recipe and thus unsure whether it would be okay to pour it over the crust. I thickened a bit more with starch and then it seemed okay. Not sure if this is supposed to be as liquid as it first turned out to be or was it more creamy in your case?

  70. Joëlle says

    That looks scrumptious! I’d love to do it, but I loathe coconut milk, could I replace it with something else? Thank you!!

  71. maria says

    Just made it! Its so creamy and the crust is superb. I added extra lemon juice so nice and lemony! Taste like a regular yummy lemon bar, soooo delicious!

  72. Nan says

    Just made this and it is absolutely delicious!! Even my husband thought so too. Thank you for sharing this.

  73. Brenda Butler says

    I made this, with a few adjustments, I made with a graham cracker crust (graham crackers, vegan butter, and nuts). Also I used cane sugar and regular coconut milk (trader joe’s was out of coconut cream). It turned out GREAT! I loved how much it tasted like cheesecake. Being vegan, I miss cheesecake, but this filled the need. Thanks so much!

  74. Mandy says

    I have never posted before, but needed to comment to thank you so much for this recipe. These bars are creamy and absolutely amazing!!! I have been dairy free for around 6 years due to a severe dairy allergy, and have really missed this kind of food. I have tried so many vegan cheezecake recipes over the years and have been left super disappointed. But not this time!
    My Husband who eats normally also loved it.
    Just wanted to say what a difference it makes after leaving the slice in the fridge overnight to set. After cooking it was set but soft, but after leaving overnight it’s firmed up beautifully. Very easy to cut into squares.
    Your site and recipes are just incredible, thank you so much for sharing them!!! 😊

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Mandy! We are so glad you both enjoyed it! xo

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoys them! Thanks so much for the lovely review, Carri!

  75. Sarah says

    These were amazing!! So simple to make and taste delicious. The crust was perfect, and the filling was so creamy and lemony! 100% making these again!

  76. Mallory says

    Hello, I’m wondering if you can make the filling about double the thickness? Can you just bake it longer? Or will it not set? Thanks!

    • Support @ Minimalist Baker says

      Hi Mallory, we haven’t tried it, but we think it would set fine with baking a little longer. Let us know how it goes!

  77. Rebecca says

    This is one of the best desserts I have ever made, And I messed it up. I forgot to prebake the crust and I put too much cornstarch. The crust still firmed up and held together fine after sitting for an hour or so and it isn’t soggy. Still amazing. I gave most to two of my friends and my 5 year old and they ate it within seconds. :)

    I changed a few things but nothing crazy. I like a ridiculous amount of lemon so I used the zest of 4 small lemons, the juice of 3 and I added some vanilla to the creamy mixture. I used almond flour, oats and I also added sunflower seeds to the crust blend since I was slightly short of almond flour. (I recommend the sunflower seeds it went really well). I was having trouble not drinking the mixture out of the blender like a smoothie it was so delicious and just the crust alone is crazy good. I will probably turn that into breakfast cookies at some point. If you are going to a party or a potluck of any kind you should 100% make these!

    Next on the list is the peanut butter and jam bars!

  78. Rachel says

    These are INCREDIBLE. One of the best things I’ve made from MB, and I’ve made a lot of your recipes. They are so creamy and addictive. They hit the spot for a vegan who misses lemon bars and really impressed a non-vegan.

    Recommendation: the second time I made these, I put in 2 tablespoons of lemon zest and slightly more lemon juice and they were much better and tarter. I also made the crust with white sugar and a mix of walnuts and almonds, and it still tasted great. I used Trader Joe’s coconut cream instead of skimming from a can of coconut milk.

  79. FBKerr says

    This recipe looks delicious. However, like so many, it calls for raw cashews. Cashews are closely related to poison ivy, and therefore, people like me who are susceptible to poison ivy rashes get very sick if we eat raw cashews. Is there a reason you use raw instead of roasted? I can eat roasted.

    • Support @ Minimalist Baker says

      We prefer the flavor of raw in this recipe, but let us know if you give it a try with roasted!

      • Cole says

        Oh yeah? Sunflower Seeds (Kernels) would be ideal as I already buy in bulk (Homemade sunflower butter)
        Thanks for posting True :)

      • Laurilee says

        This recipe looks amazing and I’m wondering if there is a sub for coconut cream? If not I’m making it anyway and just won’t share with those who are allergic. 😆

        • Support @ Minimalist Baker says

          Hi Laurilee, For the coconut cream, you could try subbing in homemade almond milk that’s thicker than your usual batch (use less water). Let us know if you try it!

  80. Raquel says

    OMG OMG OMG. This is one of my favorite recipes of all time. They’re not like typical lemon bars. Typical lemon bars are so sweet they make your teeth hurt and often have an underlying yucky eggy flavor. These are healthier, filling (seriously, you could eat one for breakfast), and taste SO MUCH BETTER than any lemon bar you’ve ever had! The crust really makes it – the almonds and oats add a nice substantial base and make an interesting contrast with the creaminess of the lemon part. The lemon part is rich but not cloying, and the perfect amount of sweet. I sometimes add an extra tablespoon or two of maple syrup, and you can never go wrong with doubling the lemon zest, but the recipe shines as it is.

  81. Nicole says

    Oh man I’m definitely in the minority here after seeing all the rave reviews, but mine turned out so underwhelming, sadly. I followed the recipe pretty much exactly, I only added a little extra maple syrup and lemon juice into the filling mixture. My bars are not sweet which is fine but they’re also barely lemony, and just generally taste bland. Sigh. I’ve made tons of recipes from the blog though and generally they’re amazing and fool-proof, so I’m calling this a one off.

    • Support @ Minimalist Baker says

      Hi Nicole, sorry to hear that was your experience! They should definitely be sweet and lemony, so we’re not sure what might be causing that other than maybe strong tasting cashews? Better luck next time!

  82. Dee says

    Hi! I’ve made these twice and they are amazing but I was wondering if you can make this recipe with limes and is it the same measurements?

    Thank you!

  83. Sarah says

    I will use earth balance in the crust instead of coconut oil next time because I tasted the coconut oil more than I wanted to. I also added an extra half lemon’s worth of juice and halved the amount of maple syrup. Otherwise, I was looking for a perfect vegan lemon bar recipe and I found it! These are great and even better after a day or two in the fridge.

  84. liz says

    I’ve made these twice now and while the texture is amazing, I definitely think the bars need more than 1 heaping tablespoon of lemon zest! I just made them for second time, doubling the lemon zest and adding extra lemon juice, and honestly I still think it could use more if I were to make again.

    • Support @ Minimalist Baker says

      Hi Tara, we haven’t tried it, but it looks like a couple other readers have done so with success. Let us know if you try it!

  85. Jeanne says

    I went to a social distancing brunch get together with a few friends yesterday. They are very particular about their diets and what they eat. Some dairy free, some vegan, some gluten free. I made these as a dessert and got rave reviews as soon as they were tasted! Just the right amount of sweetness and lemony sour. I used coconut yogurt instead of the coconut cream and it turned out fine! This will definitely be a keeper recipe. Thanks so much!

    • Support @ Minimalist Baker says

      We’re so glad everyone enjoyed them, Jeanne! Thanks so much for sharing! xo

    • Serena says

      This is my third time making this recipe now and it never fails.
      My partner and I love this! It’s almost like a cheesecake and makes a great snack or dessert.
      We love how you don’t need to use much sugar in this too.
      Even some of my ‘non-vegan’ friends have tried it and loved it!

  86. Ailin says

    I LOVED THE BARS! They came out perfect! I subbed a few things such as 3 tbsps of seamoss gel for the corn starch and stevia as the sweetener. I baked it all accordingly and left it in the freezer for 2 hrs because I could not resist and I love how fresh the bars were! Will definitely make again.

  87. Charna says

    These look delicious. We have both vegan and gluten free members of the family. I cannot eat cashews. Do you think I could substitute more almonds? Or possibly tofu?

    • Support @ Minimalist Baker says

      Hi Charna, we don’t think almonds would get creamy enough. We think the next best alternatives would be silken tofu or macadamia nuts, but we haven’t tried it and can’t guarantee results. Let us know if you try it!

    • Jennifer says

      Hi there, my husband is allergic to cashews and I always use blanched almonds instead in any cashew recipe and have not had any difference noted. Very creamy and rich. The only thing I will warn you about is that in certain recipes you need half the amount of almonds to liquid than you do cashews. I would just watch the video and she sure you’re getting the same consistency and it doesn’t get too thick on you.

  88. Donald says

    Flavor is delicious!

    I came home from the store and realized it was arrowroot starch I needed, and NOT tapioca. I decided to give it a try anyway with the tapioca starch that I had. The texture came out pretty firm (more firm than a cheesecake) but the flavor was still great! Definitely going to make again with the correct starch this time.

    Also I tasted after 4 hours… listen to her recommendation about leaving overnight. So much better the next morning.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Donald! We’re glad you enjoyed the flavor!

  89. Emily Amellin says

    Before baking my filling is very liquidy. What consistency should it be? How can I thicken it?

    Thank you

    • Support @ Minimalist Baker says

      Hi Emily, it should be a thick liquid. See photos for reference. If too thin, you could try blending in more cashews. Hope that helps!

  90. Debbie says

    Is there something else I could use besides maple syrup to sweeten? Would honey work or should I do something like brown sugar instead ?

  91. Manuela says

    Another great recipe!!! I love it so much (and wondering why some people don’t give this a 5* rating). Made it 100% according to the instructions and it turned out perfect :) Thanks Dana!!

    • Michelle says

      I haven’t been able to find any thickening agents or starches at the store.. is adding flour a good option or omitting completely best?

      • Support @ Minimalist Baker says

        Hi Michelle, we’d say your best bet would be to increase the amount of cashews slightly to achieve a thicker consistency. Let us know how it goes!

  92. Christine says

    I was wondering if I could make this without baking it. Instead could I just freeze it? I’ve done this with another one of your similar recipes – would it work?

    • Hazel says

      This sounds beautiful! However, I am severely allergic to coconut. Could I use oat or cashew milk instead?

      • Support @ Minimalist Baker says

        Hi Hazel, for the crust, you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed). For the coconut cream, 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 us know if you give it a try.

  93. Carly says

    Hi Dana – these are an absolute dream!! Creamy, light, with the perfect punch of lemon. In love! Will definitely be coming back to this recipe – followed exactly and turned out great. Thank you!!

  94. Ginette says

    Hello! I’m brand new here and exploring :)
    Lemon bars are calling my name… except I must avoid coconut-anything.
    Substitute suggestion for the canned coconut cream? Would a homemade cashew cream work (à la 35%)?
    Grateful for guidance!

      • Ginette says

        It worked beautifully! I added 2 Tbsp of maple syrup and leftover lemon zest to the cream mix. Soooo rich! I also subbed the whole almonds for almond flour, and too worked well. Squirreled away a bunch of squares in the freezer for later :) Thank you for the recipe!

  95. Neelofer says

    Hello, heaven! I was surprised to have all the ingredients in my cupboard when I stumbled upon this recipe. The recipe turned out delicious! I even had my very skeptical boyfriend oohing and awwing over the flavor and texture :) I didn’t have a 9×9 pan so I had to go with 7×10.5 pan. My crust was not as thick as yours due to the size difference. Sadly, baking it twice over browned it, but again, that was due to the pan size being off. Overall the flavor was delicious. I cut the bars up and stored half in the freezer. I’ll let you know how they hold up when we eat them after they thaw. Thanks for the inspiration!

  96. Leigh Ann says

    These are my husband’s favorite treats! I’ve made them once a week for a month! I follow the recipe exactly and always add in the extra lemon near the end when instructed for the fresh lemon flavor. They Always come out delicious! Thank you

  97. Rumy says

    Dana, I am a big fan of your desserts and salads, and I am so glad that you add new recipes here all the time! There are many great ones in the cookbook as well (especially the scones – you’d never tell they are vegan!).
    It was easy to make the lemon bars and my husband and I enjoyed them a lot. They are very delicious and I will be making them again very soon.
    I have two questions:
    – Do you know if oranges would work equally well for this recipe?
    -I have some roasted cashews and wondered if I can use them instead of the raw ones.

    Thank you for the great website and the numerous healthy plant-based recipes!

    • Support @ Minimalist Baker says

      Hi Rumy, we’re so glad you enjoy our recipes! We haven’t tried oranges, but sounds delicious! We probably wouldn’t recommend roasted cashews though- will change the flavor.

  98. Deepa says

    My son recently decided to go vegan and is a lemon fan so when I saw this recipe, it was perfect to try while we are home and socially distancing! It was a huge hit! Thank you for the great step-by-step instructions, Dana!
    With a Vitamix, this came together easily and quickly. I originally did not think I would need the juice of 2 lemons, but it is the perfect amount of lemon.
    Will be putting this one on regular rotation!

  99. Michelle says

    I’ve made these several times and love them, as do everyone who tries them. Even my die-hard lemon bar fanatic friend! I’ve substituted mascobado sugar or sucanat for the coconut sugar, it always turns out great.

  100. Melissa says

    Delicious! My boyfriend & I LOVED these. Made them in a 9inch cake pan and they came out perfect, sliced them like you would a pie or cake.

  101. Erika says

    I’m not really a huge lemon bar fan, but after my friend requested I make lemon bars for his birthday, I knew I could trust Minimalist Baker’s recipe because everything I’ve ever tried from here works out so well. I followed the recipe pretty strictly, only added 1 Tb of brown sugar to the filling after my husband said it wasn’t sweet enough. Brought them in yesterday and they were a huge hit! Thanks again so much for another great recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Erika. We are so glad this recipe worked well for you! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Caitlin says

        Not only is this absolutely amazing, it’s incredibly easy to make. I doubled it and and baked in a glass dish (smaller than 9×13) for 25 mins. Didn’t bake the crust longer than the initial 15 mins. It came out SO delicious after setting. Will be making this again.

  102. Cass says

    Hi Dana, my partner is allergic to cashews, but not almonds. Is it possible to subsititue the cashews for almonds, or will that throw it all out of wack? Thanks in advance!

    • Support @ Minimalist Baker says

      Hi Cass, so we don’t think the almonds would get creamy enough to work. We think the next best alternatives would be silken tofu or macadamia nuts, but we haven’t tried it and can’t guarantee results. Let us know if you try it!

      • Zenah says

        These look amazing! Do you think sweetened condensed coconut milk would work instead of coconut cream & maple syrup??

        Can’t wait to try this! Thanks for this recipe.

        • Support @ Minimalist Baker says

          Hi Zenah, We haven’t tried that, but sounds promising! Though it may still need additional maple syrup. Let us know if you give it a try!

  103. Solyssa says

    These are phenomenal! They will definitely be on regular rotation for a treat at our house. I’m not usually a huge lemon bar fan, finding them too sticky and gooey. These are very different, I would almost describe it more like a thin lemony cheesecake. The crust is nutty and delicious. I didn’t have a full cup of coconut cream from my canned coconut milk so I added a little coconut manna which I had. The top is silky smooth and creamy, so good! Thanks!

  104. Patsy says

    Hi Dana! I absolutely loved these bars, as did everybody who ate them. In fact I loved them so much I’d like to make them for my wedding dessert!! Have you ever frozen them? I have to freeze my desserts and thaw for the wedding. Do you have any recommendations? I was also thinking about making your vegan cheesecakes or your vegan chocolate mousse. Thanks for your input if you have time!

    • Support @ Minimalist Baker says

      We’re honored, Patsy! Thanks so much sharing! We think freezing would work well. We would recommend pulling them from the freezer and placing them in the refrigerator when you’re ready to defrost them.

  105. Angela D says

    The third time I am using this recipe. Waiting for it to be done baking but I already love the texture of the cashews best so far. This time after I poured boiling water into the bowl with the cashews I microwaved it for 2 minutes and let it soak for a little over an hour. After draining, I put them in the blender I pureed them first. I got a great creamy cashew like butter. I am so excited!

    • Support @ Minimalist Baker says

      Hi Shelby, You could try walnuts, but maybe reduce the coconut oil a bit as they are more oily than almonds. Hope that helps! If you give it a try, we would love to hear how it goes!

  106. Ursula Goode says

    I made these lemon bars three times in a row. They are absolutely addictive, so creamy and delicious! Thank you for sharing this great recipe with the world!

  107. Jen says

    Thank you for this delicious and straightforward recipe! I adapted the recipe slightly, using condensed coconut milk for part of the coconut cream (and then reduced the maple syrup in the filling). These bars were a hit with adults and children. Will definitely be making them again!

  108. Jasmine says

    How do I ensure that the coconut cream is going to separate well from the liquid? Do you suggest me to dump out the can into a glass jar and place it into the fridge overnight?

    • Support @ Minimalist Baker says

      It should stay at the top even if from the cabinet as long as you don’t shake it. But for best results, you can put the can in the fridge overnight (without shaking it) and then open and scoop off the cream the next day.

  109. Sierra says

    These are delicious! Made these lemon bars to bring to a friends dinner, everyone loved them. Easy to make, super creamy but firm texture, not too sweet. I added about a half tablespoon more lemon zest and 1/4 cup more lemon juice ?

  110. Kendra says

    I’ve made this a couple of times and its incredible everytime! I haven’t found a recipe by the minimalist baker that wasnt incredible. Wish you would make a raw cookbook.

  111. Raquel says

    Also, I meant to add that I’ve even used a crappier food processor that left the filling still a little gritty. It was STILL delicious and honestly the texture made it interesting! This recipe is very forgiving and it’s THE BEST!

  112. Raquel says

    Dana, this is one of your best recipes. It’s to die for! I love that they’re not crazy sweet to the point they hurt your teeth like regular lemon bars – so I can justify having these for breakfast!

    I’ve made these many times, always with Meyer lemons from our tree out back. The recipe is perfect as is but sometimes I tweak things because the recipe is also super forgiving. I often don’t have coconut sugar on hand so regular sugar works fine for me. Once I didn’t have enough coconut cream so I used only about a half cup and the rest regular coconut milk and it was still great. I usually add in generous amounts of lemon zest. I’ve even added in a little more lemon juice and it’s fine.

  113. rox says

    This is a keeper. For the coconut cream, I placed a 15 oz can of rich coconut milk in the fridge the day before making this, so all of the fattiest part would solidify at the top, Then at mixing time, I measured out a cup of that. I used a food processor for the filling – it took a while for it to get smooth but when it does, it is completely smooth. I used meyer lemons. Next time I will add a few more tablespoons of lemon juice. Love the tang. You can use agar powder in place of the arrowroot/cornstarch (use HALF the amount of agar). It worked great and though molten when coming out of the oven, resulted in a cheesecake-like texture after cooling. For the crust, I used brown sugar. I love that this isn’t too sweet.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Rox. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  114. Erin says

    Tastes excellent, never know it’s vegan. Loved by non-vegans. Doubled recipe and put in 9×13” pan. I put lots of extra lemon zest in based on other comments and glad I did. I soaked cashews for closer to 6 hours. I would agree that a little thinner crust is better. Did not sprinkle with powder sugar.

  115. Deb says

    Hi Dana. Any reason why you use oats & almonds for the crust, rather than oat flour & almond flour? Can they be substituted?

    I love your website and have recommended it to many of my friends!

    Vancouver, Canada

  116. Victoria says

    Made these last night & they turned out really great. I didn’t use any coconut sugar, just added 2 dates to the crust mixture. I only had an 11×7 glass pan & totally forgot to adjust the cooking time, checking it right at 20 min and was terrified that it was too late because the edges were very dry and it was for sure done. But it tastes great! Will definitely make again & take it out quicker. Excited to have a recipe to use up more lemons from our tree : )

    • Support @ Minimalist Baker says

      How lovely to be able to use lemons from your tree! Thanks so much for the lovely review, Victoria!

  117. Ada says

    I’ve made these lemon bars at least 5 times now and it is one of my staple potluck recipes! Because it is such a hit (even with non-vegans), I usually double the recipe and use a 9/13 glass baking dish. I also use Earth Balance vegan butter instead of the coconut oil since some people are particular about the taste of coconut. Turns out great every time! 10/10.

  118. Harry Ford says

    This is a really good recipe with a nice crunchy base and delicious creamy top. It’s very easy to make as well.

  119. Chintha S. says

    Hi Dana, thank you for this wonderful recipe!
    I’m so looking forward to making this. Can I use tapioca flour instead of Arrowroot flour?
    Thank you!

  120. Kat says

    I am really keen to try making this. My son is allergic to dairy, egg and oats so I’m learning to cook the vegan way. Thanks for so many amazing recipes. What could I substitute for the oats in this?

    • Support @ Minimalist Baker says

      Hi Kat, We haven’t tried it, but quinoa flakes might work. You may need to compensate with a little more sweetener since oats have a slightly sweet flavor.

  121. Emily Thiesen says

    I made the filling and it is delicious!!! I’m on a 4 day rotation diet to help my nursing baby with a protein sensitivity, so it was easier to plan with only one nut. I’m totally going to make this even after I’m off this diet! Do you think this would work in muffin cups and freezing after baking for a cold dessert? Thank you!!

    • Support @ Minimalist Baker says

      Hi Emily, We’re so glad you enjoyed them! Yes, that should work well! You may want to allow to sit out 15-30 minutes from frozen.

  122. Mark Powell says

    I have someone with an allergy to cashews and similar nuts (peanuts are actually okay for her but legumes are out). What would be a good substitute? Thank you.

  123. Sachi says

    This was a-ma-zing!!! It doesn’t taste like cashews or coconut cream, just beautiful, creamy, lemony cheesecake. It says 5 hrs prep time, but I started making it only two hours before going to a friends house (plus another hour before serving time), and luckily it worked out great!

    I (almost) followed the recipe exactly … the only differences being:

    1. I used a slightly bigger tray – 9”x13” because it’s what I had.
    2. I didn’t pre-bake the base. It burnt when I did (maybe cause it was spread thinner in the bigger tray?), so I made another batch without pre-baking.
    3. I soaked the cashews for only about half the time, but my ninja bullet took care of them just fine.
    4. I used a can of coconut cream instead of the cream from coconut milk.
    5. I only baked it for 15 mins. (remember it was spread thinner).
    6. I only chilled it for about half the time before serving and they still set and I was even able to cut them after less than an hour chill time.

    Also, for the garnish, I soaked lemon slices in hot water, which gets rid of most of the sourness and imo makes them taste like lemon candy. Btw, I wouldn’t bother writing all this and making a comment if I wasn’t so impressed with this recipe. Thank you, this is a keeper!

    • Support @ Minimalist Baker says

      Hi Sachi, Thanks so much for your kind words and lovely review! The larger tray is likely why the crust was burning. But it sounds like your troubleshooting was successful =) We’re so glad you enjoyed them!

  124. Lars says

    Hi! I would really love to try vegan creamy dessert recipes but I can’t eat coconut, and most of them have coconut cream in it. Can I replace it with something else?

    • Support @ Minimalist Baker says

      Hi Lars, For the coconut cream, you can sub in your favorite thick dairy-free milk. You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be quite the same though! Let us know if you give it a try.

  125. Sherri Neil says

    These lemon bars were amazing. I made them for a friend of mine who makes the full sugary lemon bars all the time and he wants the recipe he liked them so much.

  126. Jose says

    I often fail at baking but these turned out well. Only thing I had trouble with was the cashews not blending very well after the 1 hour soaking so next time would soak overnight. This caused me to strain the lemon mixture so I could blend the chunks more but meant I lost some of the lemon zest in the strainer which resulted in it being slightly less lemony. The top of the filling cooks slightly more so doesn’t look as pretty as the pics. Overall would make again

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing. The cashews should blend well when soaked and if using a high-speed blender. Glad the result was good overall!

  127. Tonie says

    I made a double batch of this for two meetings I had with non-vegans. I was concerned because I have not liked the texture of other vegan desserts I’ve made that are similar. It was a hit! Everyone agrees, these are addictive! The balance is just right with the tart and sweet – it comes back on your tongue a couple minutes after you eat one, making you crave another.
    They were so well received, I was asked to make a lime bar (I just switched the lemons for limes) and It too was a delicious hit. The lime bars developed an even better flavor after a night’s rest in the refrigerator.
    Thanks for sharing this. It is now on my go to list to share.

  128. Shawna says

    I’m vegetarian and I have such a difficult time finding recipes without tree nuts and coconuts (coconut oil). I’m severely allergic to those and was wondering if there’s anything I can replace to enjoy the same recipe.

    • Support @ Minimalist Baker says

      Hi Shawna, that could be tricky! But perhaps you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed) for the coconut oil and more oats or GF flour for the crust. For the coconut cream, you can sub in your favorite thick dairy-free milk. 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 though! Let us know if you give it a try.

  129. Gaby says

    This was great. I overcooked, almost burned the crust so next time I’ll bake it less time. The flavor and consistency of the bar got better as the days went on. I will keep this in my back pocket for future desserts.

  130. Kerry says

    I made a double batch for a work gathering, baked in 2, 8×8 pans. The crust is thick in proportion to the filling but we liked it that way! I increased the lemon zest as other commenters suggested and my husband liked it with more maple syrup. I topped the filling with more lemon zest for color/presentation. I don’t have a high speed blender so I used the food processor – it worked but I think I would prefer the creamier results of the blender. (Looks like I’ll be adding another appliance to my kitchen.) Thanks for doing the hard work developing this recipe, I would make it again and will have to try the lime version.

  131. Jade says

    I loved these and found the recipe quite forgiving taste delicious
    Had no almonds but had LSA and used brown sugar instead of maple syrup etc

  132. Nimalka says

    I had some issues with the crust as well, but I had to modify the size of my pan (9×12) and the number of servings, so I suggest that folks keep an eye out for the crust possibly burning at the bottom if you ae not following the recipe exactly.
    Next time I would prefer trying to bake the crust for a shorter period of time and allowing the second cycle of baking with the filling to finish the crust off without it getting burnt.
    The filling was deeeelicious though and I would definitely try and make it again :) Thanks!

    • Support @ Minimalist Baker says

      Hi Nimalka, yes- with a larger pan, the crust will be thinner and need less time to cook. Glad you enjoyed the filling and better luck next time with the crust :)

  133. J Trec says

    These squares are amazing! I’ve used the crust recipe alone multiple times to make pies (pumpkin pie and triple berry pie) but finally decided to grab the ingredients to make the entire recipe. I followed the recipe exactly as written, but I added some lemon zest to the top for some extra lemon flavour once they rested in the fridge overnight and I soaked my cashews for about 3 hours as I used a food processor. I also made a blueberry sauce to top the bars with and it pairs perfectly – I probably wouldn’t serve them alone without some kind of coulis or sauce. (Cooked fresh blueberries, about 1 cup, on the stove – brought to boil, added small squeeze of lemon juice, a splash of maple syrup and a few pinches of cornstarch, cooked until the berries started to burst.) They are so creamy and absolutely delightful for those who can’t have dairy and gluten. Will be making these again and again, next time will add more zest though!

  134. Roisin says

    I made these last night, having never tried anything like this before.

    The base was straightforward (and delicious!) but the cream was trickier. After a while in the food processor it looked the consistency I expected, but when I tasted it there were still pieces of cashew in there, so I blended some more and when I looked again it appeared curdled and didn’t taste very nice! Miraculously though, I blended some more (and added a bit more syrup and arrowroot powder) and it went creamy again, though much more liquidy than expected.
    I went ahead and poured it over the base fully expecting it to end up a horrible mess, but after baking for 20 minutes the cream had set and no sign of curdling!

    They don’t taste quite as I expected- the topping isn’t really ‘creamy’, it’s a bit drier than expected. I’m not sure if I put too much arrowroot in? My main concern as I was blending the cream was that it wouldn’t set so I may have overcompensated.

    Anyway, they are really tasty and I can’t wait to make them again, and to try and make a creamier cream next time!

    • Support @ Minimalist Baker says

      Hi Roisin, a high-speed blender does a good job of getting it creamy. We would recommend trying that for the filling next time instead of the food processor. Hope that helps!

  135. Shannen says

    Really disappointed. I follows the recipe exactly and the lemon topping curdled. It was fine until i added a little extra maple syrup and lemon zest as suggested you
    could then blitzed it for another 5 seconds. My suggestion is don’t add anything after the initial blending or stop and then blend again

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange. Not sure what happened here. What brand coconut milk did you use? I’m wondering it that was more the issue of separation. You can see our favorite brands of coconut milk and cream here.

  136. Jacqueline says

    My crust just burned.. I heated the oven just as you said, it is almost a black crust and it smells burned.
    How is that possible? My oven usually is right on the temperature.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, was your oven on convection by chance? Otherwise, I’m wondering if you used blanched almonds or pecans which are more sensitive to heat and cook faster…

  137. Liz S says

    I’ve made these lemon bars twice and loved them both times! The first time I followed the recipe as-is, the second time I halved the crust portion and baked individual servings in 36 lined mini cupcake tins (making sure to adjust the baking time accordingly). They turned out so cute and are a perfect little treat to pull out of the fridge or freezer. Next time, I may even add an additional lemon (zest and all!) because I like the extra tangy flavor. Overall — 5 stars and easy to customize to your liking.

  138. Zoe says

    YUM, YUM, YUM. Made this earlier and boy it didn’t disappoint! Followed the recipe as written, perfect. Lovely lemon flavour but next time I’d like extra zing so will add more zest to either the cashew layer or grated on top so I’d better make sure I buy more lemons, haha!

  139. Reva Winston says

    I baked this today, followed the method perfectly, and they are delicious. I would offer a few constructive comments for other bakers:
    -In Step 5, where it says ‘parchment lined baking sheet’ it’s referring to the 8 x 8 pan, and not a different pan. Maybe a typo.
    -I would prefer to add more lemony zing to my cashew cream topping, so I plan to at least double the amount of lemon zest next time.
    -I would also prefer to have a thinner crust and thicker topping, so I will make this recipe in a 9 x 9 pan next time, and then proportionally increase the topping.
    -The baking time for the final product took 10 minutes longer than the longest recommended time to get the jiggly, non-liquidy texture. I have a Thermador wall oven that tends to be very accurate, so perhaps her oven is way hotter than mine.

    thanks for the wonderful recipe!

    • Support @ Minimalist Baker says

      Hi Zahava, we aren’t sure that would work as they may lose shape and become tender. Let us know if you give it a try!

  140. Lia says

    Could I swap out the coconut sugar for granulated Swerve (or another sugar free substitute)? Same with Maple Syrup for sugar free Maple Syrup? I’m trying to be sugar-free and gluten free. I would love to make this!

    • Support @ Minimalist Baker says

      Hi Lia, we haven’t tried using sugar-free sweeteners in this recipe, but it might work. Let us know if you give it a try!

  141. Cara says

    These bars are so delicious! I’ve been missing lemon bars for the years that I’ve been vegan and these lovelies are perfect! I ran out of coconut oil so I subbed with earth balance and it was heaven!

  142. Angela T. says

    This looks really delicious! I’d love to take it to a potluck; but the hostess has a coconut allergy. Is there a good substitute for it that I can use instead? Thanks!

    • Support @ Minimalist Baker says

      Hi Angela, for the crust, you could try subbing olive oil (might be more crumbly) or butter (non-dairy, if needed). For the coconut cream, 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 us know if you give it a try.

  143. Faith says

    The cashew blending in recipes always seems intimidating/too much work for me. I wonder if cashew butter would work the same?

    • Support @ Minimalist Baker says

      Hi Faith, we aren’t sure that would work well. Another reader tried it and reported that the filling ended up more pudding like. We would recommend trying raw cashews for best results!

  144. Nancy says

    Hi Dana! Your cookbook has a permanent home on my counter!! We don’t always love the coconut flavor in the crust, would it be ok to sub in melted earth balance “butter”in the crust? Can’t wait to try these…Mmmmm.

    • Support @ Minimalist Baker says

      Aww, so glad you enjoy our cookbook, Nancy! We haven’t tried using earth balance in the crust, but another reader mentioned doing so with success! Let us know if you give it a try!

  145. Stephanie says

    YUM-O! I have a 12 year old daughter who loves to bake but is on a food elimination challenge while sorting some health issues, so no corn, dairy or gluten this summer. This and the lime recipe are SAVING her. THANK YOU! Delicious and she has gotten rave reviews when she brings them to gatherings.

  146. Eileen says

    Sounds like this recipe is worth testing out – thanks to all the previous commenters who have shared helpful tips already. Has anyone added a dark chocolate layer either above or below the lemon (or lime version which also sounds yum)? Any thoughts for this modification? Id also be happy to turn these into freezer bars if that’s the best way to keep them solid, especially with notes below noting that they keep well in the freezer

  147. Audrey says

    I absolutely love these! I made them in a mini cupcake silicon pan so they’re a ton of little lemon bites. I’m excited to try this crust with different fillings :D!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mary. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  148. Georgeyte says

    These look fabulous and I’d like to make them for my husband for his birthday as he loves anything lemon! But he really doesn’t like coconut. Do they taste of coconut at all or does the cream just add texture?
    Thank you!

    • Support @ Minimalist Baker says

      Hi Georgeyte, to reduce the coconut taste in the crust, we would recommend using refined coconut oil. For the filling, we (and some readers) find that the lemon masks it. A potential option if you really don’t want to use coconut cream would be to 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!

  149. Jhoanne D. says

    Hello, this looks amazing. My daughter have eggs, dairy and nuts (all types of nuts) allergy. What can I substitute cashew with for the filling?

  150. Monica J Mcleish says

    These lemon bars are TO DIE FOR! We took them to a picnic and everyone thought there were store bought (and had no idea they were both vegan AND gluten free).
    I did add a lot more lemon juice/zest and maple syrup than the recipe calls for, but that’s my taste. I also added a lemon glaze on top (icing sugar mixed with lemon juice) then sprinkled with more zest as a finishing touch.
    They are a new dessert staple for us – thank you, thank you!

  151. Danielle says

    Hey! I have enjoyed your site for the past 2 yrs. I love your attention to detail and simplicity in real ingredients. These bars are so amazing! They remind me of cheesecake. The crust tastes like a cross between a shortbread and a graham. I have already made them 3 times! Thank you for sharing with us ?

  152. Tanya says

    These were insanely delicious. The crust was the perfect texture, not crumbly at all, the filling texture was firm and smooth, reminiscent of cheesecake. I’m making more today, it’s so good.

    I made two substitutions: I ran out of coconut sugar, and used light brown sugar instead, and I used a butter flavoured coconut oil (vegan, GF, Organic).

  153. Gali Manor says

    I made this recipe few days ago and it was amazing so thank you!!!
    Do you think it will go well if I replace the oats with quinoa flakes?