These Vegan Lemon bars have a lusciously creamy filling and sits on top of a buttery shortbread crust. A bright and wonderful treat for the spring season!

We are almost two weeks into March, we lost an hour of sleep (more sunlight so I ain’t even mad) AND the weather has gotten so much warmer! You know what this mean… spring is on it’s way! Which also means the flux of fresh and poppin’ desserts are going to start rolling out! Something about lemons always scream spring to me… I think it’s their beautiful bright sunshine colour, so I knew I wanted to make a dessert using lemons. What better way to start with the classic lemon bars? Let’s dive in!

As always, I wanted to make a healthier version of the classic lemon bars that traditionally uses egg yolks and cream, butter and flour. A crisp vegan shortbread crust? Almond meal, coconut flour and creamed coconut is always my go-to, together they create the perfect texture. Coconut butter can be subbed here, but I find creamed coconut (that comes in a sealed bag) mimics real butter much closer consistency wise. Then the filling- there are so many ways to make curds and creams but I went back to my roots and used tofu. Tofu is cheap, easily accessible and just makes the most creamy filling. Of course, we need something to thicken the mixture, along with some sweeter and the main flavour: lemon juice!

The KEY to making this lemon bar is using the right kind of tofu. My first try, I used regular soft… although delicious, it was more of a pudding. Then, I tried using firm tofu, and it came out very much like cheesecake (honestly, still tasty though). And then I used a soft-firm tofu, this was the obvious winner- perfectly set but still creamy with a bit of a “sinking in my teeth” feel.

The crust is usually my favourite part of any tart, pies and bars so I like the make a thick crust. Originally it was half crust half filling… but to appeal the the normal population I cut down- just a bit (haha).

Sift over some powdered sugar, because powdered sugar makes everything more ~fancy~ :).

I really hope you guys enjoy this lemon bar recipe and make them for your friends and family! They’re:

  • tangy

  • lemon-y

  • creamy

  • tender

  • dairy, gluten and oil free

  • incredibly easy to make

  • the perfect spring time treat!

Tips and Tricks to making Vegan Lemon Bars

  • when purchasing your tofu, be sure to select the firm-soft (or silken) tofu! the regular soft/silken tofu will be too watery and not fully firm up when baked, or be extremely soft and the firm tofu may end up more like a cheesecake

  • creamed coconut can be substituted for coconut butter OR oil- if using oil reduce to 1/4 cup.

  • your whole kitchen will smell incredible, but resist the urge to cut into them until they are FULLY cooled to allow them to set!

If you recreate these Vegan Lemon Bars please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Vegan Lemon Bars

These Vegan Lemon bars have a lusciously creamy filling and sits on top of a buttery shortbread crust. A bright and wonderful treat for the spring season!

Makes: 9 squares

Name of image (title of post is fine)

Prep time:

Cook time:


  • 1 cup almond flour (130g)
  • 1/4 cup + 2 tbsp coconut flour (50g)
  • 3 tbsp cup maple syrup (45g)
  • 1/3 cup creamed coconut (90g)
  • 1 pack of firm-soft tofu (300g)
  • 1/2 cup lemon juice
  • 1/3 cup dry sweetener of choice
  • 2 tbsp corn starch
  • 1 tsp vanilla extract
  • 1 tsp lemon zest


  1. Preheat oven to 350F
  2. Combine almond flour, coconut flour, maple syrup and melted creamed coconut into a bowl and combine until it comes together and forms a dough, then press into a 8×8 inch lined baking tin
  3. Place into the oven for 10 minutes
  4. In the meantime, prepare the filling by adding in the rest of the ingredients into a high speed blender
  5. Once the crust comes out, allow it to cool until warm to the touch, then pour over the filling and place back into the oven for 50 minutes, rotating the baking tin half way
  6. Allow it to cool completely before serving

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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    1. Hi Rebecca,
      Unfortunately not in this recipe. It’s the main component of these bars, so sorry! I believe there are lemon bar recipes that use cashews as the base though 🙂

      Lisa Kitahara

  1. I’m allergic to almonds. Can i just use coconut flour for the dough, or would that result in a dry dough?

    1. Hi Sanne!

      Coconut flour does not quite work as a substitute in this recipe, however you could try another kind of nut or seed meal!