I’ve been making these lemon bars for years now and all I have to say is that they’re some of the best I’ve ever had!
These lemon bars are made with my go-to shortbread crust and my favorite vegan lemon curd. They’re well worth the effort it may take to make ◡̈
Ingredients
For the shortbread crust, you’ll need:
- All purpose flour
- Sugar
- Butter
- Vanilla extract
- Lemon zest
For the lemon curd, you’ll need:
- Juice from one lemon
- Cornstarch
- Coconut milk
- Lemon zest
- Maple syrup
- Turmeric, for color (optional)
Adding lemon zest to the shortbread crust is optional, but I highly recommend it! It adds to the flavor and ensures that your lemon bars really pack that lemony punch you’re after.
Also, the turmeric is completely optional but if you’re after a more yellow color for your lemon curd, you really shouldn’t skip it! You really only need a small amount – chances are you won’t even know it’s there! Simply put, you won’t taste the turmeric at all.
Bonus: Looking for another great recipe using my shortbread crust? Check out my pumpkin butter shortbread bars!
How to make these lemon bars
First, preheat your oven to 350 degrees Fahrenheit and line an 8 x 8 baking tray with parchment paper. While the oven is preheating, we’ll start with the shortbread crust. Add the flour, butter, sugar, lemon zest, and vanilla extract to a KitchenAid stand mixer with the paddle attachment. Mix for about three minutes or until combined. Keep in mind that the mixture is supposed to be crumbly!
Add the shortbread mixture to your prepared pan. Press down with your hands into a flat layer and bake for 30 minutes or until golden brown. Remove from the oven and allow the shortbread to cool in the pan.
While the shortbread cools, make your lemon curd! Whisk the lemon juice and cornstarch together in a small bowl and set to the side. In a saucepan over medium heat, add the coconut milk and lemon zest. Using a rubber spatula, mix until the coconut milk starts to melt down then add the lemon juice slurry followed by the maple syrup. Once the mixture starts bubbling, add the turmeric and mix well.
Once the curd begins to thicken, remove from heat and let it sit in the saucepan for about 10 minutes. Give it another mix, then add to the top of the shortbread crust. Add to the fridge and let it set for at least four hours or overnight.
Feel free to sprinkle these lemon bars with some powdered sugar and enjoy!
Check out my video to see everything in action:
Frequently asked questions
Have a question not answered below? Feel free to leave a comment and I’ll do my best to answer it!
Are you able to freeze lemon bars?
Yes! These lemon bars freeze beautifully, in fact!
To freeze lemon bars, allow them to cool completely and then slice as you normally would. Place your lemon bar slices in aluminum foil and freeze for up to three months. Before serving, let them thaw overnight in the refrigerator.
How will I know when my lemon bars are set?
When the center is no longer jiggly and the edges are set. Try to be patient with these lemon bars – don’t cut them if they’re not firm or you’ll have a mess on your hands.
Can you make lemon bars ahead of time?
You can – but be sure to not sprinkle any powdered sugar on top of them as it’ll dissolve.
If you’re making these lemon bars ahead of time, I recommend making them at most two days before you plan to serve them.
What’s the easiest way to cut into a lemon bar?
Above anything else – use a sharp knife. Besides that, there are a few ways you can perfectly cut lemon bars.
One way is to warm the knife you plan to use under hot water. Dry it and slice immediately. Alternatively, you can spray your knife with some cooking spray and wipe it clean between each cut.
Your New Favorite Lemon Bars
- Prep Time: 10 Minutes
- Time Spent Setting: 4 Hours
- Cook Time: 40 Minutes
- Total Time: 4 Hours and 50 Minutes
- Yield: 12 Servings 1x
Ingredients
For the shortbread crust:
- 2 cups all purpose flour
- 1 cup butter (2 sticks)
- 1/2 cup sugar
- 1 TBSP lemon zest
- 1 TSP vanilla extract
For the lemon curd:
- 1 can coconut milk
- Juice from 1 lemon (about 4 TBSP)
- 2 TBSP cornstarch
- Zest from 1 lemon
- 1 TBSP maple syrup
- 1/2 TSP turmeric
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8 x 8 baking tray with parchment paper. While the oven is preheating, start with the shortbread crust.
- Add the flour, butter, sugar, lemon zest, and vanilla extract to a KitchenAid stand mixer with the paddle attachment. Mix for about three minutes or until combined. The mixture is supposed to be crumbly!
- Add the shortbread mixture to the prepared pan and press down with your hands into a flat layer. Bake for 30 minutes or until golden brown. Remove from the oven and allow the shortbread to cool in the pan.
- While the shortbread cools, make the lemon curd. Whisk the lemon juice and cornstarch together in a small bowl and set to the side.
- In a saucepan over medium heat, add the coconut milk and lemon zest. Using a rubber spatula, mix until the coconut milk starts to melt down then add the lemon juice slurry followed by the maple syrup.
- Once the mixture starts bubbling, add the turmeric and mix well. Once the curd begins to thicken, remove from heat and let it sit in the saucepan for about 10 minutes. Give it another mix, then add to the top of the shortbread crust. Add to the fridge and let it set for at least four hours or overnight.
- Feel free to sprinkle these lemon bars with some powdered sugar and enjoy!
Notes
* The cook time includes the 30 minutes needed for the shortbread crust and the 10 minutes for the lemon curd.
** If your lemon bars are not set after 4 hours, leave them to sit in the refrigerator overnight.
Yummy!!!!