Lemon bars.
So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.
Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.
The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.
The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!
I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!
Friends, you’re going to LOVE these bars! They’re:
Creamy
Rich
Lemony
Not too sweet
Simple
Surprisingly healthy
Portable
& Delicious
These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).
If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.
Creamy Vegan Lemon Bars
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (plus more to taste)
- 2 Tbsp organic powdered sugar (optional // for topping)
CRUST
- 1 cup gluten-free oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
- Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
- To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Video
Notes
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Crust adapted from my Peanut Butter and Jelly Snack Bars.
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, no..it’s not sour !!! it’s perfect!! I doubled the recipes so I used about 5 small lemons, which makes about 1 cups of lemon juice. This lemon square is just so healthy and yummy at the same time. Thank youuuuuuuu!!!!!!! <3
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…
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. :)
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!
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!
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!
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.
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?
Liz says
Could I strain the coconut cream in a fine mesh stainer? I haven’t worked with coconut cream before.
Hi Liz! No need to, you can just scoop it out from the top of the can! Or If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
Natasha says
Is there an alternative for the almonds for someone with an allergy?
Hi Natasha! You could try walnuts!
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!
:)
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?
Hi Heather! That would be what it was! I would use raw cashews next time!
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!
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!
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!
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.
Angelfire75 says
PS I used 2 loaf tins with parchment loaf liners which worked a treat
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!
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!
Hi Denisse! We use a 9 inch square pan which is just over 2 inches tall! Anything in that ballpark should work nicely.
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?
Stephanie says
Making this for the second time this week. So good!
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!
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.
Thanks!
Yes, walnuts would work!
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!!
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.
Cheers!
Kath (NSW, Australia)
Hi Kath! I think you could use silken tofu in place of cashews for this recipe!
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! ?
Hi! We’ll add Vegan Rice Pudding to the recipe request list! Thanks for the suggestion, Sharyn!
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.
I’m sorry to hear that, Jackie! Did you refrigerate before enjoying?
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!
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!
Mari
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.
Justina says
Mine is too sour, I believe two lemons are too much :/
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!
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.
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.
Charlotte says
Why raw nuts if you’re baking it anyways?
Andrea says
Thank you so much! I loved them and my omni family loved them too. Yea!
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!
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?
Just for decoration, Christine!
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
That should work, Abby!
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.
Kristin says
absolutely divine! I love your beautiful, healthy, simple, scrumptious recipes. thank you for sharing your creations!
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.
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!
Hi Sarah! I think they would!
Sanah says
Does this have to be eaten with a fork and plate or will it hold up well enough to eat as a bar?
Thanks!
Hi Sarah! I would recommend a fork and plate, as these bars are slightly on the delicate side (think pumpkin pie consistency) Hope this helps! :D
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 !
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.
Charlotte
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.
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!
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!!
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!
xo
Murielle
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 says
What if you don’t have parchment paper?
Could you possibly use a vegan oil or butter?
Hmm I have not tried it but that should work. Report back on how it goes! :D
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!
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.
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.
NH says
Would using a food processor instead of a blender be okay?
That should work!
Hilda says
blender was a bit of a hassle, since we had to do it in batches. Will use food processor the next time. It’s in the oven…smells and looks amazing……….can’t wait….
Deborah says
How many cans of coconut milk does it take to get a cup of cream?
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.
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.
Leigh says
Could I use cashew butter instead of raw cashews?
Hi! I don’t think that substitution will work! :( Raw cashews are a must for this recipe!
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!
Candice says
These were so good! Do you have any flavor variations? Maybe chocolate peanut butter??
Nicole 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.
Jeanine says
Hello!
If this recipe is not served right from the refrigerator, will it maintain its consistency? I want to bring it to a party, and I’m sure it will sit out for a few hours while people mill about.
Thanks!
Hi! Yep they should be okay to be out for a couple hours! Happy baking!
courtney says
Would honey work in place of maple syrup?
Hi! I haven’t tried it, but that should work! If you gift it a try, let me know how it goes by leaving a comment!
Lili @ Travelling oven says
Oh my, these lemon bars look absolutely amazing! And they are healthy too! I love making healthier versions of desserts and these definitely go on ‘to do’ list, thank you for all your great recipes! :-)
Alexis Mena says
This recipe is AMAZING. Such a crowd pleaser. Perfectly not-too-sweet.
Morgan says
Hi! I was wondering, for allergy purposes in general, does “naturally sweetened” mean this and other recipes with that label are free of refined sugar?
Yes!
Hilary says
I can’t have oats so I swapped it for flaked quinoa (the hot cereal kind) and the bars turned out perfectly! We have loved every recipe we’ve ever tried from you. Keep up the awesome work.
Kami Gladich says
I have had great success with your recipes! However, all of the vegan creamy-type desserts I’ve made have been no-bake, similar to your 7 ingredient vegan cheesecake so I was thrown off by baking the filling for 20-23 minutes. I baked mine for 18 minutes and it’s way overdone. Lost that beautiful whipped, creamy texture and almost got rubbery. Is there a reason why you have to bake it and not just freeze/refrigerate? Does the arrowroot require heat? The taste is great and I will definitely make again. Thank you!
Emily says
I had the same problem as well. The baking aspect seems completely unnecessary & dried it out making it rubbery.
MrsFancypanties says
I just made these, and they’re awesome! I didn’t have almonds, so I used pecans and hemp hearts. No parchment paper, so I used tin foil…and only had 3 hours to chill. Still turned out tasting remarkably like lemon cheesecake. Wow! I will definitely make these again!!!
Melisa Morse says
I’ve made these three times this summer now. However, I was wondering if you thought think that 1 cup of tofu could replace the cashews. Do you think that would work?
Yeah I think so, but I haven’t tried it. However, use this recipe as inspiration.
Sabrina says
I was so skeptical of this recipe after a few vegan, healthier dessert recipe disasters, but I LOVE these lemon bars! They worked perfectly. I made mine a mix of lemon and lime as I happened to have a lime handy, and added slightly more juice and zest as I love citrus, and it tastes SO good. I would love to know anyones experience of freezing these bars though! It would be great to have a few on hand for when I’m craving something a bit sweet.
Lovely! Thanks Sabrina!
Donna Strohm says
The lemon squares are cooking and look awesome!!
I’m making these for a special occasion. Do they freeze well?
Mariah says
Can I make the filling in a food processor? I don’t have a blender.
MONICA says
I made this lemon bars they turn out great love them will definetaly be making them again. Thanks for the great recipie.
Denise says
Made yesterday shared with others today. No feedback yet but I loved it.
Diane says
I made these for company this weekend and they were a delicious replacement (and my new go-to) for the fat and sugar laden lemon bars I used to make. I thought they were going to be time-consuming to make, but they really weren’t.
I a square pan as recommended, using reynolds release foil, which worked great. I added about a half a teaspoon of lemon emulsion to boost the lemon flavor. When adding the topping it seemed like it was too thick, but upon tasting them, they were just right. They sliced and served easy, looked beautiful and were easy to prep and have ready to go in the fridge.
Thank you for providing this recipe. I’ve made many things from your site and I’m yet to have tried something that didn’t turn out great!
Linda O'Neill says
I was wondering if there was a substitute for the coconut oil in the crust. Thanks.
Inés says
I used margarine and the results were still awesome :)
Chelsea says
SO GOOD! I’ve made these twice now. In like, less than a month. First time I made them as the bars, and when my brother tried them (who is not vegan) was like “I want this for my Birthday cake.” SO I decided to make them in a spring form pan (more like a cheesecake style) and then I topped it with a nice layer of coconut whip cream and fresh berries. Incredible. So easy and so tasty. Awesome recipe Dana!
Betsy says
I made these to take to a friend who can’t eat anything processed – he LOVED and RAVED about them. I too LOVE this recipe. It is on my list of top goodies for me to eat.
Lindsay says
My first try came out OK, but I definitely need to try again. When I was blending the filling ingredients, the mixture ended up breaking. Could this be due to over-mixing? The filling was also not as light and creamy looking as yours, but a bit thicker. Any tips would be appreciated, because I think this will end up being a great dessert. Thanks!
Hmm, not sure what happened! I don’t think overmixing would be the problem, especially for the filling. Did you make any substitutions?
Heather Leckie says
Made these yesterday and all I can say is “wow!” Absolutely delicious and a hit with my vegan gluten-free teenage daughter who had been lamenting the loss of cheesecake now she is vegan. She even had a slice for breakfast this morning & we’ve all been snacking on it throughout the day. I’ll think I will have to double the recipe next time. Many thanks for a great recipe! And I was really glad to find a baked version rather than the freezer versions (we never have enough spare space in our freezer to accomodate anything extra that requires chilling).
Nadia says
The flavor in these lemon bars are unreal! I doubled the recipe for a party tomorrow and I am extremely tempted to eat the whole pan. The taste is similar to lemon meringue pie, but the crust in these lemon bars really completes the dish!I thought adding all the lemon juice would make it too sour, but the ingredients all balance each other out. If you are on the fence about this dessert, just make it, because someone is bound to fall in love with these.
Alexis says
I’ve made these a couple times and they’re delicious! A huge hit. Can these be frozen?
Cyndi says
Hi, Dana – I have been a loyal follower of your blog for a few years and have tested & loved many of your recipes. I wanted to tell you that this one — by far — is my favorite. I made a batch yesterday to share with my co-workers, who have come to look forward to the healthy, gf, often vegan treats that I bring to work. They unanimously agreed that this was the BEST treat I have made for them so far. Thank you…you make healthy taste sooooooo good! ;)
Amy says
I’ve been wanting to make these for weeks now. I am a lemon freak! I just devoured my first one and it was so good. I’m excited for my kids to try them. I know they’ll love them too. Nice work, Dana!
Sarah says
These are fab Dana. I love your recipes – thank you so much! You are a very talented lady :-)
Hannah says
These were so yummy! Such an easy recipe to follow and my entire non-vegan family devoured them. Definitely follow the setting instructions of 4 hours to overnight in the fridge. Probably the longer the better.
Ian says
I think I might have messed up somewhere when I was making the crust since I did a triple batch, but one thing that could have been clarified is the oats part. I used steel cut and I think that’s where I went wrong…? I thought it was rolled but usually recipes will say rolled so if it was I’d like to know, Dana! Haha, sorry if I’m coming off as mad — not actually just wondering where I screwed up. I ended up having too much oil when I tripled the crust too so I added more almond and steel cut oats but I just tasted it and the crust is kind of grainy and disappointing. Gotta try it again when it’s cooler though to see. Let me know about the oats please, though. Do wanna give it a another try.
Inés says
Hey! this question is old, but maybe it could help some people in the future… I think they are indeed rolled oats, as I used those for my bars and the crust came out wonderful! Hope you had more luck the next time…
Ian says
Thanks! I’ll try that out next time I make them.
Sara says
Hi Dana,
My sister and I just made these and they are delish!! Only thing is our filling turned out more brown than off white like yours. Not sure why ?? Any ideas ?
nina says
perhaps you didn’t use raw cashews but roasted ones? they are a bit browner! x
Rachel says
It’s been weeks that I have one’s eye on this recipe !! And I finally tried it ! It’s really really really good !! And really easy to cook. :)
Veronica says
Hi Dana, I’ve been trying your recipes for about 6 weeks now, trying one new recipe every week and I’m loving it…my family is too! I have one question regarding coconut sugar…I can’t find it? You seem to also shop at trader joes, they don’t carry it, do they?
I’m hooked on the minimalist baker!!!!
OXOX
Lucy says
Hi Veronica! I bought my coconut sugar from Trader Joe’s, it’s a fairly new product there and maybe you could request it if your local store doesn’t stock it?
Camille says
Hi Dana ! I’d like to do this recipe so much !! One question : for the coconut cream, do you just use the hardened part of 1 can of full-fat coconut milk, or more ? Thank you !!! P.S : this is my first comment on your site but I love love love all your recipes, especially breakfasts… What about more superfood recipes ?? xoxo
Janice Poirot says
Not a keeper. I did not like the crust texture (grainy) or filling (bland). It also presents poorly (very beige). I only had coconut milk (not cream) on hand so perhaps that was the problem?? Otherwise I was true to the recipe.
Lucy says
It’s not fair to rate a recipe with one star when you didn’t follow it exactly. Coconut milk and coconut cream (the solid part from a chilled can) are very different in texture.
Aliza says
I made these a couple weeks ago, and they were great! I will say, I have a tough time getting as much zest from a lemon as is called for in the recipe, but I did my best. Last night, I made these again, but replaced lemon with lime. YUM!
martha Isabel says
Hello i would love to do this, though is it a requirement to have them cold for the texture to remain solid?
Carly says
Hey Dana!
I have a bunch of dietary requirements (vegan, fructose, gluten) and often can just substitute in recipes, but I can’t have peanuts, cashews, almonds and hazelnuts which are always in yummy desserts! Sometimes I can sub for walnuts or macadamia so, but I struggle For other recipes because I know it’s the texture of the nut that people use it for… (Like the cashews in the filling and almonds in the base here)
I was wondering if you have any suggestions?
Shani says
I saw this and wanted to make it right away. The only thing I didn’t have in the house was coconut cream, so I used plain dairy-free yogurt (SO Delcious coconut milk brand), and it turned out beautifully. These are sooo good!! Thanks for another great recipe.
Patty says
I made these for Easter using a mini muffin pan. This recipe made 48 lemon bites. It does take a little longer to fill all of those little cups with the crust but it was worth the effort. I cut the cook time in half for the crust and the filling but I may have cooked the filling a little too long. They were more firm than creamy but still so delicious! I topped some with fruit sweetened preserves. Naked or topped, they were a hit. I froze some and will report back on how they are after defrosting.
Sarah says
I made these for Easter and they were a huge hit amongst kids and adults alike! Even my coconut-averse mother-in-law thought they were great. And nobody in my family is vegan besides me. They were totally lovely without any powdered sugar or lemon slices on top, though next time I think I’ll sprinkle on some extra zest. Thank you for another wonderful recipe! :)
Nice~ Thanks for sharing, Sarah!
Savannah says
Made these today!! Perfect for Easter. Tangy, hearty, and sweet but not too sweet! I would definitely make these again. And probably add more lemon zest for an even bigger kick!! First minimalist baker recipe…won’t be the last !
Thanks Savannah!
Abby says
These lemon bars are so good!!! I didn’t use coconut cream because I forgot to pick it up from the store but I doubled the recipe and it was so good!!! My little sister and I fought over who could lick the bowl!
Lynda says
What can replace the coconut fat with good results?
Hmm, more soaked cashews? Not sure!