Vegan Lemon Bars

Rating

4.6 stars ( reviews)

Ingredients

• For The Shortbread:
• 1/2 cup coconut oil
• 1 tbsp granulated sugar
• 2 tbsp confectioners' sugar
• 1/2 tsp natural vanilla extract
• 1 cup all purpose flour
• 2 tbsp water
• Pinch of salt
• For The Lemon Curd:
• 1 cup canned light coconut milk
• 1/2 cup Meyer lemon juice (about 2 large)
• 3 tbsp maple syrup
• 2 1/2 tbsp corn starch
• Pinch of turmeric (optional, just for color)
• Pinch of salt
• 2-3 tbsp confectioners' sugar (to taste)
• 1 tbsp coconut oil
• 1-2 tsp natural vanilla extract (to taste)

Categories

• dessert

Cuisine

• vegan

Reviews

• Renee Glass on 2017-01-08 (5 stars):
  Regarding the issue of recipes being copied from other sites. I agree with you that it's not moral. But, having said that, there is no such thing as copyrite on the net and unfortunately people can do as they please. They have to live with themselves. To contact the other bloggers - well, it's ok, but makes no difference. I collect cookbooks and can't tell you how often I've come across recipes that have clearly been plagiarised. It certainly cheapens the book in my eyes, but once again, nothing one can do about it. I love your recipes, especially since they are all kosher. Thank you so much Renee Sydney Australia
• Hanna on 2017-01-08 (5 stars):
  Firstly, these bars look amazing and you know why? The photography!! My mouth was literally watering looking at them. That takes talent to create a picture that makes your mouth water. No way someone else should post your art on their site without your permission. The problem here is that this "star" or the person responding for them, should have looked at every recipe on the site to be sure this didn't happen anywhere else. Now, lets presume the former employee didn't inform anyone of where they got the recipes. Knowing what you do, you should either contact the person who apologized and tell them you know these other recipes belong to other bloggers and ask them to remove them as well or contact your friends and let them decided.
• Raquel on 2017-01-09 (5 stars):
  That's a really tough dilemma! They don't have any right to take your recipes that you worked very hard on, I would tell different bloggers and see if they care. But if enough of you can get up and make some noise than hopefully you could stop them from stealing!!! btw- love the lemon meyer bars :) Good luck!!
• Jordyn on 2017-01-09 (5 stars):
  Yes, you should contact the other bloggers. Just as you deserve the recognation for your work, these other people deserve it as well. They should be given the option of telling the site whether they want the recipe/pictures removed or credit given. This is your work/your livelihood. Don't ever apologize for doing what is right for you.
• Baker on 2017-01-09 (5 stars):
  We are a household that loves lemon bars, and we love this one! I even made it gluten free, by substituting a gluten-free flour blend, and it was also great. And for the "moral dilemma", if you really "just want to do what is right and what is fair," than go ahead, you had the answer all the time. - Zomick's
• Nancye Smith on 2017-01-14 (5 stars):
  I feel you have a right to inform these people that they are impersonating the Author which is ethically wrong. Secondly I would report them to whoever is responsible for your site copyright. To me it's like using someone else's credit card!! Those guys should be reprimanded severely... Good luck...
• Deli posts on 2017-01-18 (5 stars):
  I made these last night, and they were awesome! Thank you for sharing this great recipe. May God bless you.
• Tara on 2017-02-24 (4 stars):
  Hey - just wanted to let you know that I made these lemon bars tonight and my kids loved them! Just curious - mine were white, not yellow, and I followed your recipe exactly. How did yours come out such a lovely color?
• Kt on 2017-06-11 (5 stars):
  Hello! The lemon bars look delicious! I want to bake them for a friend's birthday but I don't have access to maple syrup in the markets nearby. Is there any way I can use sugar/ honey to make these gorgeous beauties?
• Margaret on 2018-02-20 (2 stars):
  I love lemon bars, really most anything lemon. I made these Meyer lemon bars. I am not vegan, yet because my son has been over twenty years, I have made many vegan recipes. The photo shared with these bars looks nothing like the end result of the recipe I followed. While the flavor is good, the texture is more like creamy yogurt and the color is more like Grade A butter or Earth Balance. I added turmeric for color though it was optional and that did not make the custard the bright lemony yellow I associate with lemon bars.or that is featured in your photos. It begs me to ask if you used food coloring? I also believe lemon zest is an essential ingredient in lemon bars. I will not make this recipe again.
• Tree Jay on 2018-02-27 (4 stars):
  This review is just about the lemon bar themselves. I would give them 3.5/5 stars. They turned out pretty tasty. Some comments though... The shortbread turned out very hard (baked it for 31min) in an 8x11 pan. It wasn't overcooked or too thin though, in fact it was pretty thick! Flavor was good. The curd portion tasted good but the texture was more reminiscent of pudding/jello. It was more loose/watery than curd/custard like. I would love to find a way to make the texture closer to that of a non-vegan lemon bar.
• Rebecca on 2018-03-04 (3 stars):
  I also followed the recipe exactly and my curd never thickened or set in the fridge (even though I left it on the stove for at least twice as long as the recipe called for). I ended up pouring that off and just eating the crust, which was delicious, but I am also at a loss for why that hapoened...
• Eileen on 2018-04-01 (5 stars):
  Delicious! Thank you so much for the vegan option! Love the real use of lemons. Yummmm.
• Caiti on 2018-04-21 (5 stars):
  Made these heavenly lemon bars today. Such a great recipe, I love the coconut cream ‘custard’ I used the reg, canned coconut cream (non light) and they were delicious!
• Robin on 2018-04-26 (4 stars):
  Amazing lemon bars! I had no coconut milk and couldn't wait, so I used soy milk and it worked great. The shortbread base alone is worth 5 stars. Thanks!
• Victoria K on 2018-05-05 (4 stars):
  These turned out good! I made a raw crust with walnuts, dates, and a pinch of cinnamon. And I used agave and arrowroot powder instead of maple syrup and powdered sugar. It worked great! I was wondering if you think a different milk would work? The coconut flavor from the milk is very strong.
• Jennifer Tzivia MacLeod on 2018-06-16 (3 stars):
  I guess I'm too used to lemon-curd style lemon bars, because these were a disappointment. I was naturally expecting something creamier, with all that coconut milk, but with so many ingredients we love, I figured it couldn't go wrong. The base, first of all, is tremendous and I will definitely use it again. But I'm afraid I must continue in my quest for an eggless lemon topping for these bars. The topping wasn't nearly lemony enough to suit our tastes. I suppose I could tweak to add lemon zest, but even then, I'm afraid it wouldn't be enough. I was afraid to add too much turmeric lest it affect the flavour, so these also came out kind of pallid-looking and lifeless. It was also not sweet enough for our tastes, though I suppose that will vary from family to family. Thanks again for a great crust--we'll keep trying to create perfect vegan lemon bars...
• Megan on 2018-06-28 (5 stars):
  i would sue. because in this world that is intellectual theft. thus you would probably win the case and you would stop the injustice.
• Gigi on 2018-09-19 (5 stars):
  I made these over the summer and they're absolutely delicious! The whole family loved them! My question now is this: I have a bake sale coming up and I am supposed to cook something that is "nonperishable" in the sense that it can be left unrefrigerated. Would these work? (obviously after the initial setting period)
• Gail on 2018-12-23 (5 stars):
  Very easy to make! Turned out wonderful!
• Joe Bruno on 2018-12-25 (5 stars):
  Not sure where a reply in re your question about a moral dilemma was to go so I post it here. But first, thanks for the lemon bar recipe. I am here because a guest at a banquet I am cooking for in January asked if we could accommodate a vegan companion. I'm online looking for ideas....But about the moral dilemma, I don't see one. Where is it? What's the moral part. I believe you are using the word "moral" where what this is all about is "proper." It seems you want to know what is proper. I mean, it cannot be immoral to challenge these people further, nor, on the other hand, are you morally obligated to challenge them. And if you don't truly believe your challenge might do some good then all the more reason to opt for the latter and walk away from the matter at this time. (Who knows but that a more propitious moment may not present itself later on?). So this brings us back to proper. If it's only going to start a fight and drag you down then you'd be unwise to press on at this time; you will only get hurt. But if you can help these "health conscious" folks to see things in a healthier light then why not risk it? By way of avoiding a full head-on, at least initially, you might try notifying the other aggrieved parties and letting them ask the offender for the same consideration you asked for, if they so choose. This might have a better effect, get the job done more cleanly, and avoid the horn-locking silliness that gets us all nowhere. Best . Joe Bruno
• Katrina on 2019-07-05 (5 stars):
  Um, absolutely you should say something. Maybe I am late to the game here but what is even the purpose of not naming them in this post? Why do you care at all about protecting the person responsible for your work being stolen? Don't you at least care slightly more about the other people in your position? I don't even see how this is a dilemma, this is more of an issue you seemed to have answered yourself and the only question is what is even stopping you? (Or what stopped you, if you have since gone through with calling the person out.) Have their been any updates out of curiosity?
• Anna on 2019-08-08 (5 stars):
  The best vegan lemon bars!
• Sarah on 2019-10-09 (5 stars):
  The perfect balance of sweet and tangy. They set beautifully, thank you for the recipe Vicky and Ruth!
• Cara on 2020-03-23 (5 stars):
  I have made this recipe several times and it worked out perfectly every time. Thank you!