Creamy Vegan Lemon Bars (GF)


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 recipeBoard 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
4.75 from 168 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 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 8x8 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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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  7. 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!

  8. Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

    Thanks so much for the lovely review, Rita. 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

  9. 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.

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  12. 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.

  13. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  14. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  15. Emily Amellin says

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

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  16. 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 ?

  17. 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

  19. 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!!

  20. 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!

  21. 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!

  22. 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

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  28. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  29. 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!

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  31. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  32. 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!

  33. 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!

  34. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  35. 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 ?

  36. 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.

  37. 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!

  38. 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.

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  40. 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.

  41. 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

  42. 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 : )

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  43. 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.

  44. 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.

  45. 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!

  46. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  47. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  48. 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.

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  50. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  51. 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.

  52. 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!

  53. 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.

  54. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  55. 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.

  56. 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.

  57. 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

  58. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

  59. 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!

  60. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  61. 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.

  62. 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…

  63. 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.

  64. 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!

  65. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  66. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  67. 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!

  68. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  69. Faith says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  70. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  71. 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.

  72. 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

  73. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  74. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  75. 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?

  76. 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!

  77. 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 ?

  78. 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).

  79. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gali. We are so glad you enjoyed these! We think quinoa flakes might work- though you may need to compensate with a little more sweetener since oats have a slightly sweet flavor. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  80. Emily says

    These look amazing! I’m going to make them for a party and have a few questions:
    – Can I double the recipe and use a 9×13? If so, does the bake time need to be adjusted?
    – Can I bake these 2 days before serving and store in the refrigerator? Will the crust get soggy or anything?
    – Can canned coconut cream be used rather than the cream from a can of coconut milk? I saw some reviewers said that their filling curdled and they had used canned coconut cream.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, Doubling and using a 9×13 should work well! You may need to bake it a little longer, but just use your best judgment on that. We think it would be best fresh, but still work well if prepared 2 days ahead. As for the canned coconut cream- we aren’t sure as we haven’t tried that. We would say it is best to stick with coconut milk. If you are concerned about having extra coconut milk/liquid leftover, you can freeze the extra in an ice cube tray for adding to smoothies. Hope that helps!

  81. Sarah Wolfhope says

    These are absolutely delicious! I added juice from another half a lemon and 1/2 tbsp of arrowroot flour to counteract. I also doubled the zest, I like things very lemony.

  82. Evangeline says

    These look amazing and I’m planning to make them for a birthday coming up! What kind of almonds do you use? Raw, roasted, etc? Would almond flour work in its place?

  83. Greg says

    Just made these tonight! Delicious, next time I think I’ll add a little more lemon to kick up the tart taste! :)

  84. Sophie says

    Hi there! Is it possible to sub almond flour for the almonds in the crust? Also, would melted vegan butter work instead of coconut oil? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried those subs, but we think they should work! Let us know if you give it a try!

  85. Dalibor Neuwirt says

    Only the cream was the best heaven cashew, like the most insanely delicious lemon yoghurt on earth!
    I must ate at least a half a cup of it before pouring on a crust.

  86. Jk says

    Soo delicious! My friends and hubby loved them :) I could not stop eating the lemon cream straight from the blender! I’m going to use it next time for fruit cups.

    As for the bars, they definitely have a cheesecake texture. I may have slightly overbaked them (it was not jiggly in the center). Next time I will keep a closer eye on them to ensure a creamier texture!

  87. Eman says

    I have made this recipe as is and loved it. I wanted to know if I could turn it into a vanilla “custard” fruit tart. Basically I do not want it to be lemon, but rather vanilla flavored. Can I sub the lemon juice with milk and add twice the vanilla flavor? Then I would just top with berries and a simple glaze. Just wondering if milk would affect the consistency/texture. Custard tarts sometimes taste eggy and so this eggless might work, your thoughts?

  88. Chris says

    I have a friend who is vegan that was coming over for dinner, and so I decided to make them for dessert. First off they were super easy to make. But more importantly…. the TASTE!!! They were lemony, but not too sweet, with the right amount of tang. The crust was tasty too. I only gave it 4 stars because I found the crust a bit too crumbly, but that could’ve been my fault and it just needed more oil to stick better. My friend loved them though, and demanded the recipe, so I thought I would leave a review and let you know they were a hit.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Chris! For the crust, just be sure everything is incredibly well blended (fine texture), and pressed very firmly into the dish next time! So glad you enjoyed the flavors :)

  89. Dyani says

    Easy to follow and just delicious. The non vegans in the family actually thought it was a lemon cheesecake. I made this as my daughters birthday cake and the children who are normally used to unhealthy, sweet shop cakes absolutely loved this. Thank you.

  90. Jacinta says

    Why is the prep time 5 hours? Also, any suggestions for a substitute for oats? Thanks super excited to try this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacinta, the prep time includes soaking the cashews and chilling the bars. We haven’t tried a sub for the oats, but other readers have mentioned quinoa flakes have worked for them. Hope that helps! Enjoy!

  91. Melissa A Bruney says

    These look awesome!!! Do you have a substitute for the almonds? I have a sensitivity to them. Thx?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, you could try walnuts! Hope that helps! If you give it a try, we would love to hear how it goes!

  92. Kate.HP says

    WOW. Great! I’ll make this again but call it cheesecake!

    There was a bit more crust to filling ratio to my preference; next time I will take the filling up by 1.5 to see if that’s more the right balance for my taste.

    I added a bit extra zest and syrup as you did in your notes. And made a simple strawberry coulis to go with.

    I always have great faith in your recipes being top notch- you never disappoint!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Marina, we would definitely recommend the zest, if possible! They won’t have as much “zing” without it. But if you give it a try, we would love to hear how it goes.

  93. Robin says

    My husband liked these but, it was a fail for everyone else :(
    I followed the recipe exactly too.
    Oh well, I need to find something else to do with all my lemons!
    I do like most of your recipes though! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s odd. Did you follow the directions and ingredient suggestions, or did you make any modifications? Other people seem to enjoy these so much.

  94. Lisa says

    I am obsessed with these lemon bars! I’ve made them a few times now and they always turn out great! Love love love!

  95. Jessie says

    Really enjoyed these bars and would definitely recommend them. Super easy and delicious! I made a cherry coulis for ontop and it a nice addition but I liked them plain as well.

  96. Rachael Hammett says

    I made these for Easter dinner and they were super easy to make and delicious. We eat plant based but our guests who do not eat that way also thoroughly enjoyed them!

  97. MW says

    These look amazing! I’m on a plant based diet and also trying not to consume oil. Anything you can recommend instead of coconut oil in the crust, or thoughts on leaving it out? Would they syrup be enough to bind it together?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We haven’t tried it, but you may be able to sub melted coconut butter for the coconut oil to make these oil-free. If you give it a try, we would love to hear how it goes! Hope that helps!

    • Jules says

      For any vegans reading the comments, I ran out of coconut oil and subbed Earth Balance soy-free and they turned out divine!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaitlin, that might work, but we would expect the crust to be a lot more crumbly and not hold together as well. Hope that helps!

  98. Madelyn says

    Lemon is my absolute favorite flavor for desserts so I had to try this. I followed the recipe exactly and they came out AMAZING. The texture is extremely creamy and they are sooooo lemony!! I’m definitely making these for an upcoming dinner party.

  99. Laura says

    This looks awesome. Is there another nut I can substitute for almonds in the crust? My son would love this but the almonds don’t agree with him. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, you could try walnuts! Hope that helps! If you give it a try, we would love to hear how it goes!

  100. Katie says

    Hi, I’m making this for my class next week and was wondering if I can make the curd part ahead of time and stick it in the fridge for about 3 days before baking?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we don’t think that would work because the filling solidifies in the fridge. You could potentially add more liquid to the blender when ready to pour the filling over the crust, but we aren’t sure if it would harden properly. If you give it a try, we would love to hear how it goes!

  101. Natalie says

    These looks divine! Question though, are you able to taste the coconut cream in this or does the lemon mask it? I REALLY do not like the taste of coconut so I would hate to make these bars and then not be able to enjoy them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, 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!

  102. Lynnette says

    This is an amazing recipe! Any cheesecake lover will enjoy this delectable dessert! Thanks so much for sharing!

    I followed the recipe exactly, except for a couple of modifications – I added more maple syrup (I usually find when desserts are served cold they need a little more sugar to come through). I also added the lemon zest to the filling mixture after blending the filling (I enjoy the tiny bits of zest when I bite into the cheesecake). Thirdly I added vanilla extract to both the filling and crust, and lastly, I garnished with candied lemon zest. I can’t wait for my guests to try it! Thanks again!

  103. Eman says

    This is perfect but I cannot use cashews, would almonds work? Does the crust get soggy if baked a day ahead. Also I am scared of coconut cream. I once tried to whip it and it turned into a mess, it was like gray glue with water leaking out of it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eman, we don’t think it would work to replace the cashews with almonds. You could try using silken tofu in place of the cashews and use this recipe as inspiration. Hope that helps!

  104. Natalie Bartosek says

    I agree that this is more like a cheesecake, but my party attendees agreed that it was the best vegan cheesecake they’d ever had. I whipped up an easy three-ingredient raspberry coulis to pour overtop instead of dusting with icing sugar. It was a total winner. Thanks Dana!

  105. Cathy says

    DELICIOUS!! This recipe needs to be renamed…THE BEST Vegan Baked Lemon Cheesecake. Who says that Vegans can’t enjoy cheesecake! I made it & intend to make it over & over again. I used honey in place of maple syrup and coconut sugar. I’ll be experimenting with other flavours, mango, strawberry, passionfruit or even chocolate.
    Thanks so much, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cathy. 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

  106. Jessica says

    This recipe is so delicious and rich. The crust is wonderfully fragrant and moist. I added an extra half lemon of zest and the lemon filling was perfect. Unfortunately the filling curdled in the blender so they aren’t pretty. I’m not sure if I used the correct coconut cream or if I just blended it too long. Instead of taking it from coconut milk I just bought a can of pure coconut cream. I would love to make these again for sharing if I could prevent the curdling.

    • Lauren says

      The same thing just happened to me! I also used the coconut cream in a can (not coconut milk). I hope they still taste okay….

  107. Sóley Blanc says

    I want to make this for my family next weekend and I was thinking if I could add turmeric to the creamy mixture to make it more yellow?
    Look so good can’t wait to try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We aren’t sure that would work as it could impact the flavor. If you give it a try, we would love to hear how it goes!

    • Ines says

      I did it (just a little teaspoon goes a long way) and it turned out great, you couldn’t taste the turmeric at all :) I have to say that it wasn’t a particularly aromatic brando though.

  108. Sadie says

    Is honey an okay replacement for the maple syrup? If so, would you recommend using more than 1/4 cup?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sadie, we haven’t tried it, but think it should work! If you give it a try, we would love to hear how it goes!

  109. marie says

    Those babies are so delicious ! Creamy and light texture and the crust is perfectly compact and tasty.

    I made them so many times and my family loved them !! Thank you so much for sharing.

    I know it’s random and I hope I am not too out of line with this question but I would love to make them with CBD oil. For the crust, do you think I can use 3 Tbsp coconut oil (melted) and 3 Tbsp of CBD oil can work ? (for 12 pieces)

    Thank you for any advice, very appreciated.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, so glad you and the fam enjoy them! We don’t have any experience cooking with CBD oil and therefore do not have any advice on that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think that should work, though we haven’t tried it ourselves. Report back if you give it a try!

  110. kshray says

    I’m making this evening, is the lemon slice on top taw, candied or prepared some other way? Can you provide directions? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! The lemon slice is raw and just for garnish purposes. We don’t recommend eating it.

  111. Michelle says

    I made these and they were delicious! I used Meyer lemons and replaced the maple syrup in the filling with puréed dates. The color was not as pretty because of the dates, but they still tasted great.

  112. Kathryn says

    I made this last night because I love lemon bars! I was really pleased to find a vegan, less guilt about eating eggs. ? the recipe turned out great! I did add a little more lemon zest like you mentioned in the instructions. The only thing that would change is the name. I found it to have a more of a cheesecake type consistency than a true custard; again I know there’s no egg so that’s kind of hard to duplicate. But the taste was great all the same. I think I might try to cook it in a pie pan next time and use key lime instead of lemons. Key lime pie anyone?!?! ?? thanks for your wonderful recipes!

  113. Vera says

    This recipe is SO delicious! But I did experience the filling separating from the crust when I put a fork through it. I could actually take the whole filling section off the crust bottom of the piece that I had. Any way that you know to keep the filling glued to the crust? Otherwise, it’s amazingly yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vera, hmm we haven’t had that happen! Did you make any modifications? Or wait a while between baking the crust and adding the filling?

  114. sue says

    Hi Dana! thank goodness i found this recipe. i love lemon bars and not only that it’s vegan and gluten free. i made the bars for Sunday after a hot circuit class at the hot yoga studio. Everyone love it. i had some left (i cut them into small squares) gave some to my friend and yoga teacher. they love it and i love it. thank you so much for the recipe.

  115. John Plourd says

    The original filling was gritty due to blending the cashews. Grinding the cashews into a paste before incorporating into the filling worked much better. I also flavored the crust with chinese five spice powder for flavor.

  116. Lisa says

    How do you go with defrosting these? do they fall apart when not refrigerated?? I want to have them on display at a bridal shower but don’t want them to go leaky and too soft.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’d recommend pulling them from the freezer and placing them in the refrigerator when you’re ready to defrost them.

      • JT says

        I was curious if you have a substitute for the cashews? My wife is allergic to them so I’m trying to figure out how to make this amazing recipe work. Would substituting almonds work?

  117. Caroline says

    One of the best dessert recipe I have made. I have tried it 3 or 4 times and it is delicious every single time. Also very easy to make.

  118. Lina says

    This looks divine. I made it today and it was delightful, this is the first “ cake “ that I have eaten since I became vegan and it made my day thank you so much for sharing this recipe

  119. Jennifer says

    Just made these and we are in the sitting and waiting for them to cool in the refrigerator phase! Can’t wait to try these out, we are going crazy with our overly robust lemon tree here in San Diego! Thanks for the great vegan, gf and child friendly recipe!

  120. Antoaneta says

    This! Amazing!!! I followed the recipe to the T and it was perfect! The taste is OMG and everyone loved it. Definitely making it again. Thank you :)

  121. Adrienne says

    Has anyone tried freezing it before baking or freezing at all? I was hoping to have it around over the holidays but just read the “best within 2 days” note ?
    PS. The filling tastes delicious!

  122. Johnny says

    Can you explain the process for the lemon slices on top? Did you buy candied lemon slices or make your own? Do they go on the bars before or after baking?

  123. Natasha says

    I just finished these up this morning and had my first taste- the texture of both the crust and lemon topping are wonderful! (I added 2-3 more lemons worth of zest because I love lemony things)
    The only thing I would change next time is to cut the filling in half so the bars are more of a 1/2 crust, 1/2 topping ratio. The crust would also be wonderful with some sort of chocolate/peanut butter/caramel mix on top I think ?

  124. Jacqueline says

    Could they be stored in the freezer, I want to cook ahead bf Christmas ;))
    I am very pleased about the ingredients.. cant wait to taste them, but hopefully they are easily stored too?

  125. Dana says

    I made these last night and just tried the finished product. Delicious! Great balance of not too sweet not too tart. I was a bit worried because the unbaked filling was a bit chalky but once baked and chilled they are delightfully creamy. I candied lemon slices for the the top. I will definitely make these again. Thank you!

  126. John says

    I just made these for a holiday gathering where vegan, gluten-free, and no refined sugars are the call–a tall order in my book when it comes to yummy desserts. I was kind of freaking out along the way. Both the peculiar flavor of the cashew, coconut cream and lemon together, and the liquidy nature of the lemon filling had me worried. I used Meyer’s lemons and followed your advice to add more zest and a little more maple syrup. In the end, the crust was great as advertised, the filling set-up beautifully (closer to cheesecake than lemon curd), and after a night in the fridge, the flavors mellowed and came together nicely. My wife and daughter sampled them for me and both gave a thumbs up. We all appreciate that these aren’t too sweet. Thanks for a great recipe. I think they will be a hit!

  127. ML Moore says

    I’ve just made these, and they’re delicious. I love the crust. However my filling is less creamy, denser and therefore thinner on the crust than what your pix show. It’s actually thinner than the crust. What do you think I did?

  128. Alex Walker says

    These are AMAZING! After tasting the batter, I added the juice and zest of one more lemon and a touch more maple syrup. One friend said it was too tart, another said it was too sweet, but my son and all of his friends LOVED it! Thank you for this terrific recipe!

  129. Emily says

    Thank you for the lovely recipe! I tried these and substituted date sugar for the coconut sugar in the crust. Once baked, the crust crumbled apart. It was nice and doughy before baking. I’m wondering if the coconut sugar created the glue to keep the crust together. Do you think date syrup would be better?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It might, yes! We haven’t tried though and can’t say for sure. Let us know if you experiment!

  130. Emma says

    I am SUCH a dessert snob but these are SO good! I made this in a muffin tin with paper liners and put a half a thumb of fresh ginger and large pinch of powdered ginger in the crust! Fellow snobby friends and fam were impressed they were vegan /gluten free/refined sugar free! Thank you!

  131. Mike says

    Look great – haven’t made it yet so can’t comment on taste, etc… But OMG – look at the fat and sugar content PER bar! Diabetic dream/nightmare! What can we modify to reduce those?

  132. Laura Thomson says

    Hi Dana,
    I’ve just made this and I’m very excited!! Ive loved every one of your recipes so far. We’ve basically only eaten your recipes for the last 3 months. I’m obsessed!!
    But when I was making this my filling split when I was blending it, any ideas on why and how to stop it for next time?

    Thank you :)

      • Laura Thomson says

        Hi Dana, its like it curdled. It was nice an creamy but the cashews weren’t quite blended down enough, so i blended it a little more and then it split.
        It was really weird!

        • Eva says

          Mine curdled as well – it was fine but then I blended it more because of the still slightly grainy texture and it just happened. I used coconut cream in a can. Somebody else mentioned this happened to them as well. I’m just baking the whole thing – hope it still tasted ok!

  133. Katie says

    I’m trying this out! First time making lemon bars vegan and I’ve been vegan for almost 2yrs! My lemon custard turned out very liquidity no matter what I did because there wasn’t any separation in my coconut cream. Still going to try baking and see what happens… yikes

  134. Sarah Gooda says

    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.

  135. Emily says

    Is there anything I could use as a substitute for the coconut cream? I just found out I’m allergic to coconut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  136. Caroline says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline! I think that should work, though we haven’t tried it ourselves. Report back if you give it a try!

      • Caroline says

        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!

  137. Virginia says

    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. :-)

  138. Lesley says

    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!

  139. richelle says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Fresh limes in this recipe sounds delicious, Richelle! Glad you enjoyed these bars :D

  140. Eva says

    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 :)

  141. Marina says

    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!

  142. Eva says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  143. Joelene says

    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?

  144. Aurianna says

    Can you replace almonds with finely ground almond flour? If so, would it be the same amount?

  145. Teresa says

    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!

  146. Susan Dilger says

    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!!!!!

  147. Dana E. says

    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?

  148. Jo says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jo! We haven’t tried that and can’t say for sure, but if you try, report back!

  149. Jo-Anne says

    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.
    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.

  150. Roni says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Roni says

        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!

  151. Alexa Noe' says

    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:)

  152. Jenn says

    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!

  153. Louise says

    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. ?

  154. Ricardo says

    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.

  155. Hilary says

    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…)

  156. Teresa says

    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.

  157. Raquel says

    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!

  158. Yuri Kustov says

    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!

  159. Cerulean says

    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.

  160. Christina S. says

    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!

  161. Katherine says

    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 :)


  162. Candy says

    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,’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

  163. Grace says

    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…

  164. Corinna says

    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. :)

  165. Morgan says

    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!

  166. Catherine says

    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!

  167. Karen says

    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!

  168. Maaike says

    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.

  169. JoAnna says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  170. Mel says

    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!


  171. Heather says

    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?

  172. Leslie says

    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!

  173. Liz says

    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!

  174. LS says

    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!

  175. Angelfire75 says

    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.

  176. Sophie says

    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!

  177. Denisse says

    Hi! What type/height of baking sheet do you use so that they are nice and thick but not too thick?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denisse! We use a 9 inch square pan which is just over 2 inches tall! Anything in that ballpark should work nicely.

  178. Jeanette Beaulieu-Conklin says

    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?

  179. Kristen M says

    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!

  180. Emma says

    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.

  181. Kathy says

    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!!

  182. Kath says

    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.
    Kath (NSW, Australia)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kath! I think you could use silken tofu in place of cashews for this recipe!

  183. SHaryn says

    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! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We’ll add Vegan Rice Pudding to the recipe request list! Thanks for the suggestion, Sharyn!

  184. Jackie says

    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.

      • Jackie says

        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!

  185. Mari says

    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!

  186. Hannah says

    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.

  187. Mafalda says

    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!

  188. Samantha says

    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.

  189. Carol says

    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.

  190. Cori says

    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!

  191. Christine says

    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?

  192. Abby says

    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

  193. Mariah says

    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.

  194. Kristin says

    absolutely divine! I love your beautiful, healthy, simple, scrumptious recipes. thank you for sharing your creations!

  195. Emily says

    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.

  196. Sarah says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  197. Melody says

    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 !

  198. Charlotte Harris says

    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.


  199. Emily says

    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.

  200. Jo Anne T. says

    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!

  201. Katie says

    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!!

  202. Murielle says

    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!

  203. Andrea says

    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).

      • Louise Hill says

        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!

  204. Reena says

    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.

  205. Agnes Smith says

    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.

  206. mp3 says

    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.

  207. Hayley says

    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.

  208. Jen says

    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!

  209. Candice says