Creamy Vegan Lemon Bars Recipe

Creamy vegan lemon bars are a no-bake dessert with a graham cracker biscuit base and a lemon curd filling set with cornstarch and coconut cream instead of eggs. They are sweeter and slightly firmer than key lime pie, taste fresh and tangy, and slice cleanly, which makes them a handy make-ahead snack or dessert for a crowd.

Why These Vegan Lemon Bars Are the Best

Easy to Make: Making these lemon bars couldn’t be simpler! Easy as pie!

Vegan: You would never know that these lemon bars are plant-based after tasting one. They are a healthier version of the original and are creamy, tasty, and entertaining.

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Graham Cracker Crust: Most lemon bars have a shortbread crust, which I find a little monotonous. These bars are distinctive and stand out because of their delectable graham cracker crust! And you don’t need to bake the crust!

Here are a few tips for better results

Can I use bottled lemon juice instead of fresh?

Bottled lemon juice is convenient, but you can taste the difference against fresh. This jiggly dessert only needs roughly 4 to 5 lemons, so squeezing them with a hand-held juicer, or even by hand, is entirely feasible. You need 7 oz (200 ml) of freshly squeezed lemon juice in total.

What if the lemon filling tastes too sour?

If the filling is still too sharp after you’ve added the sugar, stir in 1 tsp of baking soda. It reacts with the acidity in the lemon juice and softens the sourness.

Do vegan lemon bars need eggs?

No. Lemon bars traditionally rely on eggs to set the curd, which made coming up with a vegan version tricky. This recipe uses cornstarch to thicken the filling instead, and coconut cream adds richness in place of dairy.

Vegan Lemon Bars Recipe

You’ll enjoy the buttery crust and the creamy lemon filling in this “melt-in-your-mouth” dessert that strikes the ideal balance between sweet and tangy.

Ingredients

10 oz (285 g) Graham’s Crackers
3 oz (85 g) Vegan Butter
2 tsp Vanilla extract
7 oz (200 ml) Water
7 oz (200 ml) Lemon Juice
5 oz (140 g) Powdered Sugar
2 tbsp Cornstarch
2 Tbsp Coconut cream
1 tsp Baking Soda (if needed)

Instructions

For the crust:

Line a parchment paper with a baking pan.
Crush the biscuits or the crackers to get fine crumbs; eventually, place them into a small bowl.
Proceed to melt the vegan butter and add it to the biscuit mix. Add vanilla extract and press with your hands to get a homogeneous mixture. Spread the biscuit we got in.
Place the dish in the fridge for about 15 minutes to cool.

For the lemon filling:

Place a small pot over medium heat.
Add water and sugar to a pot. Next, add lemon juice and lemon zest and bring to a boil.
At this point, the juice in the pot should be boiling. Add the coconut cream and cornstarch, and whisk to dissolve it. Lower the heat and cook until the fill thickens.
We must be fast and pour all the lemon juice filling on top of the biscuit we made earlier. Use a spoon to spread it evenly all across the base.
Put the whole thing back in the fridge and let the lemon bars sit down.
Once the lemon on top becomes firm, we can finally cut rectangles out of our oven-dish-sized lemon bar.
Sprinkle the lemon bars with powdered sugar and serve cold.
These lemon bars are good to eat for 4 days, don’t forget to avoid excessive moisture.

Video Instructions

https://www.youtube.com/watch?v=RgXrb-ZpFes&ab\_channel=Veganiac

If you like these vegan lemon bars, please share the recipe with your friends!

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