The Best Vegan Lemon Bars (Shortbread Crust)

Are you craving a tangy, sweet treat that’s completely plant-based? Look no further than these Best Vegan Lemon Bars with a Shortbread Crust. This recipe delivers a buttery, crumbly shortbread base topped with a rich, zesty lemon curd—all without a single animal product. Perfect for parties, potlucks, or just satisfying a lemon craving, these vegan lemon bars are a crowd-pleaser that even non-vegans will love.

In this post, we’ll cover everything you need to know to make these delicious bars at home, including tips for the perfect crust, a foolproof lemon curd recipe, and answers to common questions. Let’s get baking!

Why You’ll Love This Vegan Lemon Bar Recipe

These vegan lemon bars stand out for several reasons:

Dairy-Free & Egg-Free: Made with plant-based ingredients, these bars are suitable for vegans and those with dietary restrictions.
Buttery Shortbread Crust: Achieving a flaky, buttery texture without butter is easy with the right vegan substitutes.
Tangy Lemon Curd: The lemon curd is perfectly balanced—sweet enough to satisfy a sugar craving but with a bright, citrusy zing.
Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.
Make-Ahead Friendly: Prepare the bars a day in advance for even better flavor as the lemon curd sets.

Ingredients You’ll Need

Gather these ingredients to make your vegan lemon bars:

For the Shortbread Crust:

1 ½ cups (190g) all-purpose flour
⅓ cup (65g) granulated sugar
½ tsp salt
½ cup (113g) vegan butter, cold and cubed (such as Earth Balance or Miyoko’s)
1-2 tbsp cold water (if needed)

For the Lemon Curd Filling:

1 cup (200g) granulated sugar
⅓ cup (80ml) fresh lemon juice (about 3-4 lemons)
Zest of 1 lemon
¼ cup (60ml) aquafaba (chickpea brine) or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
3 tbsp cornstarch
2 tbsp vegan butter (for richness)
Pinch of turmeric (optional, for color)
Pinch of salt

For the Glaze (Optional):

½ cup (60g) powdered sugar
1-2 tbsp lemon juice

Step-by-Step Instructions

1. Prepare the Shortbread Crust

Start by making the crust, which is the foundation of your lemon bars.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
Cut in the Vegan Butter: Add the cold vegan butter cubes and use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Some larger crumbs are fine—they’ll melt into the crust as it bakes.
Add Water if Needed: If the dough is too dry and doesn’t hold together when pressed, add 1-2 tablespoons of cold water, one at a time, until it forms a dough.
Press into the Pan: Transfer the dough to a 8×8-inch (20×20 cm) baking pan lined with parchment paper. Press the dough evenly into the bottom of the pan, forming a flat, compact layer. Use your fingers or a measuring cup to smooth it out.
Pre-Bake: Preheat your oven to 350°F (175°C). Bake the crust for 15-18 minutes, or until lightly golden around the edges. Remove from the oven and let it cool slightly while you prepare the lemon curd.

2. Make the Vegan Lemon Curd Filling

The lemon curd is what makes these bars irresistible. Follow these steps for a silky, tangy filling.

Whisk Aquafaba or Flax Eggs: In a medium saucepan, whisk together the aquafaba (or flax eggs), lemon juice, lemon zest, sugar, cornstarch, salt, and turmeric (if using) until smooth.
Cook Over Medium Heat: Place the saucepan over medium heat and stir constantly with a whisk or spatula. Bring the mixture to a gentle boil, then reduce the heat to low and continue stirring for 5-7 minutes, or until the mixture thickens to a pudding-like consistency. It should coat the back of a spoon.
Add Vegan Butter: Remove the saucepan from the heat and stir in the vegan butter until fully melted and incorporated.
Strain (Optional): For an ultra-smooth curd, strain the mixture through a fine-mesh sieve to remove any zest or lumps.
Pour Over Crust: Immediately pour the lemon curd over the slightly cooled crust, spreading it evenly with a spatula. Be careful not to overmix the crust—it’s okay if some crumbs mix into the curd.

3. Bake and Set

Bake the lemon bars until the curd is set, then let them cool completely.

Bake: Return the pan to the oven and bake for an additional 15-20 minutes, or until the curd is set and no longer jiggly in the center.
Cool: Remove the pan from the oven and let the bars cool to room temperature. Then, transfer them to the refrigerator and chill for at least 2 hours (or overnight) to allow the curd to firm up.

4. Add the Glaze (Optional)

For an extra touch of sweetness and shine, drizzle the bars with a simple lemon glaze.

Mix Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with more powdered sugar (for thicker glaze) or lemon juice (for a thinner glaze).
Drizzle: Once the lemon bars are fully chilled, drizzle the glaze over the top in a zigzag pattern.
Set: Let the glaze set for 10-15 minutes before slicing.

5. Slice and Serve

Use a sharp knife to cut the bars into 9 equal squares (or 16 smaller squares if you prefer). Serve chilled or at room temperature.

Tips for the Best Vegan Lemon Bars

Follow these tips to ensure your lemon bars turn out perfectly every time:

Use Fresh Lemon Juice: Bottled lemon juice can have a bitter taste and lacks the bright flavor of fresh lemons. For the best results, juice your own lemons.
Don’t Overbake the Curd: The curd should be set but still slightly jiggly in the center when you take it out of the oven. It will firm up as it cools.
Chill Thoroughly: Letting the bars chill in the fridge for at least 2 hours (or overnight) is key to a clean slice and firm texture.
Room Temperature Ingredients: For the smoothest curd, use room-temperature vegan butter and aquafaba. Cold ingredients can cause the curd to seize up.
Storage: Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars (without glaze) for up to 3 months. Thaw in the fridge before serving.
Glaze Variations: Add a pinch of lemon zest to the glaze for extra flavor, or swap the powdered sugar for coconut sugar for a less refined option.

Frequently Asked Questions

Can I Use a Different Vegan Butter Brand?

Yes! Most vegan butter brands will work in this recipe. Just ensure it’s cold when you cut it into the flour to achieve a flaky crust. Brands like Earth Balance, Miyoko’s, and Country Crock Plant Butter are all great choices.

What’s the Best Substitute for Aquafaba in the Lemon Curd?

If you don’t have aquafaba, you can use a flax egg (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested for 5 minutes) or a chia egg (2 tbsp chia seeds + 6 tbsp water, mixed and rested for 10 minutes). Both will help thicken the curd, though the texture may be slightly less silky than aquafaba.

Can I Make These Lemon Bars Gluten-Free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Ensure your oats (if using) are certified gluten-free. The crust may be slightly more crumbly, so press it firmly into the pan.

Why Did My Lemon Curd Turn Out Grainy?

Graininess in the curd usually occurs if the cornstarch isn’t fully dissolved before cooking or if the mixture wasn’t whisked constantly while heating. To fix this, strain the curd through a fine-mesh sieve before pouring it over the crust. For future batches, ensure the cornstarch is well-mixed with the other dry ingredients before adding liquids.

Can I Double the Recipe?

Yes! You can easily double the recipe to fit a 9×13-inch (23×33 cm) pan. Adjust the baking time for the crust to 18-20 minutes, and check the curd at the 20-minute mark to avoid overbaking.

How Do I Prevent Soggy Bottoms?

To avoid a soggy crust, pre-bake it until lightly golden and let it cool slightly before adding the curd. Additionally, ensure the curd is fully chilled before slicing to prevent the crust from absorbing moisture.

Why These Vegan Lemon Bars Are a Must-Try

These vegan lemon bars are more than just a dessert—they’re a celebration of bright, citrusy flavors wrapped in a buttery, crumbly crust. Whether you’re vegan, allergic to dairy, or simply looking for a refreshing treat, this recipe delivers on taste and texture. Plus, they’re incredibly versatile:

Perfect for Entertaining: Serve them at parties, baby showers, or holiday gatherings. Guests won’t believe they’re plant-based!
Meal Prep Friendly: Make a batch ahead of time and store them in the fridge for a quick snack or dessert.
Customizable: Add a sprinkle of poppy seeds to the crust or top with fresh berries for a pop of color and extra flavor.
Kid-Approved: The sweet-tart flavor of lemon bars is a hit with both kids and adults. They’re a great way to introduce little ones to vegan baking.

The best part? You don’t need any fancy equipment or hard-to-find ingredients. With just a few pantry staples and a little patience, you’ll have a dessert that’s sure to impress.

Final Thoughts and a Call to Action

If you’ve been searching for a vegan lemon bar recipe that’s foolproof, delicious, and worthy of sharing, this is it. The buttery shortbread crust paired with the luscious lemon curd creates a harmonious balance of flavors and textures that’s hard to resist. Plus, knowing you’re using plant-based ingredients makes it even more satisfying.

Have you tried making vegan lemon bars before? What’s your favorite vegan dessert recipe? Share your thoughts and experiences in the comments below!

Ready to bake? Gather your ingredients and get started on these Best Vegan Lemon Bars with Shortbread Crust today. Don’t forget to snap a photo and tag us on social media—we’d love to see your creations!

Happy baking!

Save This Recipe for Later

Pin this recipe to your favorite Pinterest board or bookmark it for easy access next time you’re craving a zesty, vegan treat. And if you make these lemon bars, be sure to let us know how they turned out in the comments!

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