Vegan Lemon Bars

by Jill Dalton

Vegan Lemon Bars

Jill Dalton
Looking for a guilt-free and delicious dessert that you can enjoy any time of the day? Look no further than these Plant-Based Lemon Bars! Made with whole food ingredients and bursting with tangy lemon flavor, these bars are perfect as a dessert, even a breakfast dessert! Follow along with this easy recipe and start indulging in these tasty treats today!
4.77 from 39 votes
Servings 16
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

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  • Preheat oven to 350°F.
  • Add all of the crust ingredients except for the water to a blender or food processor and pulse until mixture is finely crumbled.
  • Add the water and pulse a few times until mixture sticks together.
  • Press mixture into the bottom of a parchment lined 8-9 inch square baking dish.
  • Bake for 10 minutes.
  • Add filling ingredients to a blender and blend until smooth.
  • Pour over crust and smooth the top.
  • Bake for 20 minutes.
  • If using the shredded coconut, add it to a wire strainer and sift it over the finished bars so that it is a fine sprinkled layer.
  • Cool in the fridge for at least an hour before cutting.
  • Store in an airtight container in the fridge for up to a week.
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Nutrition info

Calories: 90kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 148mgFiber: 2gSugar: 7gVitamin A: 31IUVitamin C: 5mgCalcium: 27mgIron: 1mg

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Sarah May 8, 2023 - 10:44 am

What kind of potato is best? Red, golden, baking?

Jill Dalton May 12, 2023 - 8:14 am

a Russet

E May 10, 2023 - 12:42 pm

Hi Jill,
Would sweet potato be an acceptable sub for the potato?

Jill Dalton May 12, 2023 - 8:12 am


Eileen May 11, 2023 - 4:42 pm

LOVE LOVE your recipe
I need to make this ASAP

Eileen May 16, 2023 - 7:13 am

Does it matter which dates are used in this recipe ?

jeffrey.dalton May 16, 2023 - 4:37 pm

No, any kind of dates work.

Karen May 16, 2023 - 12:41 pm

Making these right now. The best part so far was having the extra potato to eat, haha. I tasted the filling and OMG!!! It’s delicious 😋

Debbie B. May 20, 2023 - 2:18 pm

The bars are in the oven baking. The filling is divine (I eagerly tasted what was left in the bowl): so fresh and delicious. Thank you for this simple, yummy recipe, Jill. I am topping ours with blueberries (and I used an organic white Hannah sweet potato in mine).

Susan Kershaw May 22, 2023 - 8:15 am

Going to make them for family visit this weekend. Can the bars be frozen?

Jill Dalton May 23, 2023 - 8:47 pm

I haven’t tried freezing them but I think they would do fine.

Chava May 29, 2023 - 9:54 am

What can I use instead of potato in the lemon bars. I don`t eat potatoes . Thank-you

Jill Dalton May 30, 2023 - 3:52 pm


Almudena June 28, 2023 - 9:53 am

Would it be possible to use coconut flour instead of almond flour for the crust, please?

Jill Dalton June 28, 2023 - 12:17 pm


MCGALA September 7, 2023 - 11:30 am

I made them! They’re great! I love how they don’t have any extra oil in them. Love the potato addition, so mart. Love the chew and lemony mmmmm. THANK YOU!

Hellen September 8, 2023 - 12:10 am

Hi Jill, As potato is a nightshade veggie, what could I substitute for the 1/2 cup of cooked potato in the filling?

Jill Dalton September 10, 2023 - 10:14 am



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