The Joy Of Vegan Lemon Bars

November 24, 2010 by Keri

The holidays are the perfect time to bring out The Joy of Vegan Baking! It’s filled with treat recipes all of your friends and family, vegan or not, will love.  These lemon bars (page 126)  tend to get people especially nostalgic, myself included.  We had a huge assortment of cookies and bars on the Christmas dessert buffet, and lemon bars went fast.  They definitely didn’t stick around to make the cookie take-home sacks!  This recipe is especially lemony, with a tender, sweet cookie-like crust, and thanks to Fair Winds Press for permission, I’m able to share it with you.  I hope you enjoy them!

Vegan Dessert Recipes

Vegan Lemon Bars


  • 1/2 cup non-hydrogenated, nondairy butter, at room temperature
  • 1/4 cup confectioners’ sugar
  • 1 cup unbleached all-purpose flour


  • 1/2 cup silken tofu
  • 1 cup granulated sugar
  • Zest from 2 lemons
  • 1/3 cup fresh lemon juice
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • Confectioners’ sugar, sifted

Preheat the oven to 350 degrees.  Grease an 8 x8-inch baking pan with canola oil and sprinkle with just a light dusting of all-purpose flour.
To make the crust, in the bowl of your electric stand mixer, or with an electric hand mixer, cream the butter and confectioners’ sugar until light and fluffy.  Add the flour, and beat until the dough just comes together.  Press into the bottom of your prepared pan and back for about 20 minutes, or until lightly browned.  Remove from the oven and place on a wire rack to cool while you make the filling.
To make the filling, in a food processor or blender, add the tofu and blend until creamy, about 1 minute.  Add the granulated sugar and blend until nice and smooth.  Add the lemon zest, lemon juice, flour, and cornstarch.  Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set.  Remove from the oven and place on a wire rack to cool.
To serve, cut into squares or bars and dust with the sifted confectioners’ sugar.  Wait until you’re just about to serve the bars before you sprinkle them with the confectioners’ sugar.  Otherwise it will soak into the mars and you’ll miss out on the pretty presentation.

Vegan Dessert Recipes

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Sarah S. says:

    Those look awesome, I am a total citrus freak. I couldn’t take seeing all of the awesomeness you make from this book any more, I officially added it to my Christmas wish list!

  2. Jeni Treehugger says:

    Those look amazing and I bet they taste AWESOME! Bookmarking this ‘cos I don’t have that cook book – thanks for getting permission to post it.

  3. Seglare says:

    These look great! My mom loves everything lemon, so these would make a nice birthday (or mother’s day) surprise for her. 😉

  4. Dianne says:

    Yesss a lemon bar without agar! I’ve been waiting for one of these…because I’m too lazy to buy agar! Thanks for the recipe!

  5. Michelle says:

    I loovvvvve lemon bars!

  6. Nicole-Lynn says:

    Yum the lemon bars look like they’d taste great! The cookbook sounds great too!

  7. Agar Agar says:

    How would I use Agar Agar in a tea or coffee? does it need to be disolve completely?

  8. Carrie says:


  9. Aubrey says:

    These are absoultely AMAZING!!!