Vegan Lemon Drop Bars

These Vegan Lemon Drop Bars are the perfect sweet-tart combination! Smooth, tangy lemon filling spread evenly over a buttery shortbread crust - utter perfection! Let's learn how to make them.

These lemon bars are the absolute BEST EVER! Made using only 10 ingredients and simple methods, this sweet and sour treat should find its way right into your heart.

The combination of flavors and textures work together beautifully to make the quintessential dessert.

Love lemons like we do? Be sure to check out our vegan lemon loaf and our vegan lemon poppy seed cookies!

Ingredients

Here are all of the ingredients you will need to make these incredible vegan lemon drop bars:

For the Crust

• All Purpose Flour: Forms the sturdy, buttery base of the bars and gives structure to the crust.
• Powdered Sugar: Sweetens the crust while keeping it tender and melt-in-your-mouth soft compared to granulated sugar.
• Vegan Butter: Adds rich flavor and necessary fat to create a tender, shortbread-like texture.
• Lemon Zest: Infuses the crust with a fresh, citrusy aroma that complements the lemon filling.
• Salt: Balances the sweetness and enhances the overall flavor of the crust.

For the Filling

• Sugar: Sweetens the tart lemon filling and helps create a luscious, gooey texture.
• Fresh Lemon Juice: Provides the bold, bright, tangy lemon flavor that’s the star of the bars.
• Cornstarch: Thickens the lemon filling into a smooth, custard-like consistency.
• All Purpose Flour: Adds extra structure to the filling to ensure it sets properly when baked.
• Lemon Zest: Boosts the natural lemon flavor and adds aromatic depth.
• Sea Salt: Cuts through the sweetness and sharpens the lemon flavor.
• Vegan Butter: Adds richness and a silky finish to the lemon filling.
• Nondairy Cream: Makes the filling a little creamier and more luxurious without muting the lemon punch.
• Extra Powdered Sugar: Sprinkled on top for a classic, pretty finish and a little extra sweetness!

Why you'll love these lemon bars:

• Bright and zesty flavor – Full of fresh lemony tang, perfectly balanced between sweet and tart.
• Buttery, tender crust – Soft, rich, and lightly crisp shortbread-style base that pairs perfectly with the filling.
• Completely dairy-free and egg-free – 100% vegan without sacrificing any flavor or texture.
• Silky smooth filling – Creamy, custard-like lemon layer that sets beautifully and melts in your mouth.
• Simple, everyday ingredients – Made with easy-to-find pantry staples, no complicated substitutions needed.

How to make vegan lemon bars (with photos!):

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by pulsing all of the crust ingredients together in a food processor until a crumbly dough comes together. Press evenly into a square 9 inch pan lined with parchment paper.

Bake crust on center rack of an oven that has been preheated to 350 degrees F (175 C) for 15 minutes. Allow to cool for 15 minutes.

Prepare filling while the crust bakes and cools. Add the sugar, lemon juice and water to a large mixing bowl and whisk until sugar is dissolved.

Add the cornstarch and flour a little at a time, whisking after each addition. Continue until all cornstarch and flour is used up and dissolved. Mix in the lemon zest and salt.

Transfer the filling to a saucepan and heat over medium on the stove, whisking continuously. Bring mixture to a boil and continue to whisk over heat for 1 more minute.

The whole process should take 8-10 minutes. The filling is finished when the texture resembles a thick pudding. Remove from heat and whisk in the vegan butter and nondairy cream.

Pour filling over the baked crust. Spread out evenly using a rubber spatula. Allow to cool for 30 minutes before covering and placing in the refrigerator. Chill bars for at least 4 hours before slicing. Dust with powdered sugar immediately before serving.

Tips and Tricks

Here’s a helpful list of tips for making the best vegan lemon drop bars:

1. Use fresh lemon juice and zest – Bottled lemon juice won’t give you the same bright, vibrant flavor.
2. Keep the butter and shortening cold – For the crust, using cold fats creates a tender, melt-in-your-mouth texture.
3. Bake the crust until lightly golden – Make sure the base is just starting to brown before adding the lemon filling, so it stays sturdy.
4. Whisk the filling well – Make sure the cornstarch is fully dissolved to avoid clumps and ensure a silky filling.
5. Chill well before slicing – Let the bars chill as directed (4 hours or overnight) for the cleanest, neatest cuts.
6. Dust with powdered sugar just before serving – If you add it too early, it can melt into the bars.

Common mistakes to avoid:

1. Rushing the crust – If you don't pre-bake the crust until lightly golden, it might turn soggy once the filling is added.
2. Forgetting the salt – Even in sweet desserts, a pinch of salt is crucial to balance the flavors and make the lemon pop.
3. Under-mixing the filling – Make sure the cornstarch and flour are fully dissolved, or you could end up with lumpy or uneven filling.
4. Over-cooking the filling – The lemon layer should set but still have a slight jiggle; boiling too long on the stove can make it rubbery instead of silky.
5. Cutting too soon – If you slice the bars before they are completely cooled, the filling may ooze and you’ll lose those clean, pretty edges.
6. Dusting too early – Adding powdered sugar before the bars are completely cool can cause it to melt into the surface and disappear.

Frequently Asked Questions

Why did my lemon bars turn out rubbery?

If your lemon bars turned out rubbery, here are the most likely reasons:

1. Over-cooking the filling – The most common cause! If you boil the lemon filling for too long, the cornstarch and flour overcook, making the texture firm, rubbery, or tough instead of smooth and custardy.
2. Too much thickener – Accidentally adding too much cornstarch or flour can make the filling overly dense and gummy.
3. Not enough liquid or fat – If the lemon juice, water, or vegan butter amounts are too low (from mis-measuring), the filling can turn out too solid.
4. Stove on too high – If your burner is on too high, the filling can cook too quickly and become too thick.

Storage

Here’s how to store your vegan lemon drop bars so they stay fresh and delicious:

• Refrigerator: Store the lemon bars in an airtight container in the fridge for up to 3-4 days. Place a piece of parchment paper between layers if you stack them to prevent sticking.
• Powdered sugar note: If you’re storing them, wait to dust with extra powdered sugar until right before serving — otherwise, it can dissolve into the bars.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

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More vegan lemon desserts:

• Vegan Lemon Blueberry Bars
• Vegan Lemon Cupcakes
• Vegan Lemon Crinkle Cookies
• Vegan Lemon Poppyseed Layer Cake

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