Healthy vegan lemon bars are so easy and use whole ingredients, no tofu and no cashews! Come together in a snap and have all the flavor without any hard to find ingredients.
I’ll start by confessing. I might have eaten four squares of these vegan lemon bars in one day and I might have contemplated eating four more squares, that’s how good these are.
I knew the crust would have a shortbread feel, but I started to get a little stuck on the filling. Normally, eggs would be used to thicken the filling and provide a base, but for these I needed something else.
After doing a little research, a lot of vegan lemon bar recipes called for silken tofu in the filling or cashews.
While normally, I would be all for these two substitutes, I didn’t have tofu on hand and my cashew supply is running a little low (because I was making this and just inhaling it like nobody’s business).
I set out to create a vegan lemon bar recipe without tofu.
For some reason, banana kept sticking in my brain as a vegan egg substitute and I just couldn’t get it out. I kept trying to rationalize it away, thinking that the banana flavor would shine through the lemon too much or it wouldn’t get that lemon bar gel set up right.
Then, I realized that my baking gut was telling me that I should just try it, so why not? If things went wrong, I could just try something else if it was a big flop, right?
I know it sounds strange, but I feel like after several years of baking and tweaking recipes, my baking gut kicks in and can tell me how long to keep a cake in the oven or how much flour is really needed in a batch of cookie dough.
So, I trusted my gut with these healthy lemon bars, and my gut didn’t lead me wrong!
I upped the amount of lemon juice and zest in the recipe and used a ripe banana to partially sweeten the filling. Adding in cornstarch and a bit more sugar allowed the filling to set up and get that classic lemon bar texture you know and love.
So, here I give you a tofu-less, cashew-less vegan lemon bar recipe, with a healthy dusting of powdered sugar, of course.
For this recipe, I loved using this simple 8×8 pan that easily made the perfect amount of vegan lemon bars!
How to make vegan lemon bars
These healthy vegan lemon bars are SO easy, I promise!
First, you’re going to mix up the vegan shortbread crust. It’s a super easy combo of whisking together flour, powdered sugar, and melted coconut oil. Make sure all your powered sugar chunks are broken up and everything whisked together.
Also, don’t forget to line your square pan with parchment paper and grease the pan! This crust is delicious but can stick if the pan isn’t lined and greased properly.
While the crust is baking, mix up your vegan lemon bar filling! The key to a perfect filling is making sure you use a handheld mixer or even a stand mixer to mix together the filling.
You want to make sure the banana is thoroughly mashed and blended in with all of the other ingredients.
Another pro tip for making these vegan lemon bars: make sure your bananas are ripe! This ensures you get the added sweetness without needing to add more sugar.
Mix everything together with your hand mixer and you’re ready to go! Remove the shortbread crust from the oven, top with the lemon bar filling and put it back in to cook the filling.
One of the best parts about lemon bars is eating them cold! Don’t forget to build in extra time to chill the lemon bars after they’ve baked, and then they’re ready to serve.
Add an extra sprinkle of powdered sugar for extra sweetness!
How to store lemon bars
Store lemon bars in a sealed container in the refrigerator for up to a week. You can also store them on a plate or platter covered with foil or saran wrap, I would just make sure they are covered to ensure the texture of the filling doesn’t change or dry out.
Do these taste like banana?
Yes and no. There is a slight banana flavor, but if you add enough lemon juice, they for SURE taste like lemon more than banana.
Can I double this recipe?
Yes! Double the crust and the filling to make sure you have enough. Use a 9×13 pan and make sure it’s lined with parchment paper!
Do these use cashews or tofu in the filling?
No! I wanted to avoid using ingredients that everyone might not have on hand. Bananas are the perfect substitute and make these slightly healthier without adding fat.
Do I need to refrigerate lemon bars?
Yes! Although it’s not 100% necessary, it makes for optimal taste and texture. Lemon bars are best served cold, it keeps them tart and sweet. I wouldn’t recommend serving these hot or at room temperature.
How long will lemon bars last?
Lemon bars will keep up to a week! I usually find they taste the best within 5 days, but they will keep in the refrigerator for up to a week.
How do you know when lemon bars are done?
You can tell when lemon bars are done when the edges start to turn golden brown and the filling doesn’t jiggle with you shake the pan. Try not to overbake or the filling will become gummy and overdone!
Can lemon bars be made in ahead?
Yes! In fact, I would totally recommend making lemon bars ahead since they take time to chill and get completely set. I would recommend making lemon bars 1-2 days before you need to serve them.
Can you freeze lemon bars?
Yes! I would recommend slicing them into squares first, then freezing individually. When you’re ready to thaw your lemon bars, take out the amount you want and thaw in the refrigerator for 6-8 hours.
More Easy Lemon Recipes on Heart of a Baker:
Vegan Lemon Lime Bars with Coconut Oil Shortbread Crust
Vegan Lemon Cakes with Coconut Whip and Berries
Vegan Lemon Tart with Shortbread Crust
PrintVegan Lemon Bars with Shortbread Crust
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Vegan lemon bars are tart and sweet and use whole ingredients, plus no tofu and no cashews! Easy and with a vegan shortbread crust.
Ingredients
For the crust:
- 1 cup flour
- 1/2 cup coconut oil (melted)
- 1/2 cup powdered sugar
For the lemon filling:
- 1 ripe banana
- Zest and juice of 3-4 lemons (1/3-1/2 c lemon juice)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 350ºF. Grease an 8×8 pan and set aside.
- In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.
- In a medium bowl with a handheld mixer, beat together the banana, lemon juice and zest, sugar, vanilla extract, cornstarch and flour until fairly smooth and combined.
- Bake for 30 minutes, until filling it set. Allow to cool and refrigerate for at least 1 hour, until cool.
- Dust with powdered sugar before serving.
Nutrition
- Calories: 271
- Sugar: 19
- Sodium: 2
- Fat: 10
- Carbohydrates: 31
- Protein: 3
Keywords: vegan lemon bars, lemon bars, how to make lemon bars
Sarah | Broma Bakery says
I have been wanting to make lemon bars for weeks now and I think you just convinced me. That intro where you say you ate four? I got so jealous my stomach growled a little bit. They’re absolutely gorgeous, Abby!
The Frosted Vegan says
Haha, I’m not proud of that, but I’m still happy with my decision! Thank you Sarah!
Jordan says
Your “baking gut” deserves an award. These are genius!
★★★★★
The Frosted Vegan says
Thank you Jordan!
Marye says
I love lemon bars. These look so yummy and I love that they are vegan!
The Frosted Vegan says
They are my favorite now!
Julie says
Hi! My shortbread dough turned into a batter not a dough. I know the issue is my coconut oil – could it have been too hot? Thanks!
★★★★★
Heart of a Baker says
That’s possible! If it’s too hot, the coconut oil won’t stay solid!
Katie Levans says
I was JUST thinking about trying out a vegan version of lemon bars but didn’t even know where to start. Wonderful adaptation!
The Frosted Vegan says
Thank you Katie!
Dee Dee (My Midlife Kitchen) says
So since I’m not a big fan of bananas (ick!), I assume I can make this without them. Can’t wait to try these!
The Frosted Vegan says
I’m not sure how they would turn out without the banana, but it’s worth a try!
Jaimie says
I’m not a fan of bananas either, but it’s not really noticeable in these (I don’t eat bananas and can’t tolerate them in smoothies. But, I’m ok with banana nut bread, if that’s helpful). I’d say give these bars a try with the banana first- you might be pleasantly surprised.
★★★★
Julia says
Well I’ll be! Banana is such a genius idea! I always have bananas laying around, so I could easily make this in a jif! These lemon bars look absolutely perfect and zesty and I want the whole lot of them!
The Frosted Vegan says
Girl you make them in a jiffy hiffy (whatever, not sure what that means but go with it!)
Kristina says
I love a good lemon bar – very interesting with the banana – cannot wait to try these!
The Frosted Vegan says
I was pleasantly surprised when it worked! : )
Jennifer Janz says
These lemon bars look great! It looks like they held together well. What a great solution with the added banana. I know all about the “baking gut”. It’s the one that tells you the food is done when you are far away from the oven and you go running….hahaha!
The Frosted Vegan says
YES!
Medha @ Whisk & Shout says
I will be making these IMMEDIATELY! I never thought to use banana in lemon bars, that’s sooo smart. All the vegan recipes I’ve looked up have used very strange ingredients that I never wanted to buy exclusively for the recipe, this is perfect! I have everything I need in the kitchen already. Pinning 🙂
The Frosted Vegan says
I feel the same way! It’s hard to justify using ingredients you might only use once or twice!
Ashley (QLCC) says
I love lemon bars! I’d love to try a vegan version, too 🙂
The Frosted Vegan says
They are so nice and easy!
Lisa | The Viet Vegan says
I’ve been trying to find a good replacement for eggs for the lemon layer for a while. I’ve seen tapioca starch, potato starch, apple sauce… but I think I like this solution the best! Looks good =D
The Frosted Vegan says
I was doubtful, but it’s so good!!
Sharon (Nut Free Wok) says
I love lemon bars but I have to make them egg-free due to food allergies. What a great idea to use bananas instead! Thanks!
The Frosted Vegan says
Glad I could help!
Patricia @ Grab a Plate says
These look so good! I’m sure I’d eat half the pan! I have lemons that need to be put to good use…I think I’ve found what I can do!
The Frosted Vegan says
yes yes yes! You will love them, I promise!
Lisa @ Healthy Nibbles & Bits says
Lemon bars are my absolute favorite! LOVE that you made a vegan version of this! Pinned!
The Frosted Vegan says
Thanks Lisa! I have a feeling they will become regulars around here 🙂
Kiano says
Love vegan lemon bars! I’ve never tried using coconut oil for the crust. I definitely need to give that a try.
The Frosted Vegan says
It makes it so nice and buttery! I mean butter is butter, but still!
Liz @ Floating Kitchen says
My baking gut is a little different from yours. That is, my gut is big because of all the baking I do. Ha ha ha! I would totally eat half the pan of these too (hence baking gut).
The Frosted Vegan says
Haha! So we can team up and each eat half a pan?! 🙂
Christina @ The Beautiful Balance says
I’ve used agar agar, irish moss, and cornstarch as a thickener in vegan lemon bars but I am loooooooving the idea of banana!
The Frosted Vegan says
Ohh those are all good ones!
Bianka B says
Hi!
I’ve just made this, it”s cooling now. I was a bit worried, because the lemon filling was very runny. How runny should it be before baking? It settled pretty ok, and I guess it will even more in the fridge. But it smells amazing anyway 🙂
The Frosted Vegan says
Hi Bianka! I know this is late,but I hope these turned out well for you, let me know!
Bianka B says
Yes, it turned out very good in the end! I made it again the next day for my grandma’s birthday 🙂 I used brown sugar in the first version, and the color wasn’t really pretty, so I used agave syrup for the second one, therefore I added more cornstarch, because the syrup is also liquidy… I cut ot hearts, it was lovely 🙂 I will definitely make it again!
The Frosted Vegan says
Ahh that sounds lovely! I’m so glad you loved it!
Candace says
these look amazing and super easy!! Just one question, does the banana flavor really stand out?
The Frosted Vegan says
Hi Candace! I didn’t think it did, that’s the main reason I upped the amount of lemon in the recipe, so it would cover the lemon flavor : )
Lori says
Reading through the other comments, I’m apparently the only one who could taste the banana and that’s almost all I could taste even though I used three huge lemons. I actually threw them away. The crust, however, was delicious. I’d use the crust again with a different recipe for the filling.
★★
Niki says
I had that happen once as well and have found i prefer the banana I use to be slightly on the green side so it doesn’t have such a strong flavor
★★★★★
Morgan says
I was on the hunt for some vegan desserts when I came across your website a few days ago. I made these lemon bars earlier today and they are fantastic! The banana is a great addition that compliments the tart lemon perfectly. Will definitely be making these again 🙂 Thanks!
★★★★★
The Frosted Vegan says
Ah hooray! So happy to hear you loved them Morgan!
Stephanie says
Unfortunately, these really did not turn out for me! The crust looked amazing when i took them out after the initial 7 minutes, so I was super excited, but the end product was a huge fail. After chilling them for an hour, the crust was glued to the pan! I couldn’t even cut these, and couldn’t get them out of the pan, even though I had greased it super well with coconut oil…. Not sure where I went wrong. I followed the recipe to the letter. 🙁 I was able to try the lemon topping, and it was OK. Tasted super lemony. My boyfriend stated it tasted like a lemon cough drop… I used 3 large lemons, maybe that was too much? Any pointers if I were to give it another try, with parchmin paper?
★
The Frosted Vegan says
Oh no, I’m so sorry Stephanie! I’m not sure if it’s different in oven times or the type of pan, but using parchment paper could do the trick! Maybe try to underbake them next time to prevent the crust from sticking too much? I would also say grease the pan a little more than usual, just to be sure. Please let me know if you have any other questions!
Caitlyn says
These were so good! I tried one when they were a bit warm still, and while delicious the banana flavor was a bit strong. Once they had cooled completely though, all you could taste was lemony goodness in the topping. I loved the use of coconut oil in the crust. I used unrefined, so there is a lovely coconut undertone to these.
I will definitely be making these again!
The Frosted Vegan says
Ahh hooray!! I’m so so happy you liked them!
Breanna says
Any suggestions for a gluten free alternative for the flour?
The Frosted Vegan says
Hi Breanna! I’m not experienced in using gluten free flours, but I might suggest a blend from Bob’s Red Mill or King Arthur Flour, I know they make wonderful blends 🙂
Taylor Doan-Hazz says
Do you know the nutritional facts for these?
The Frosted Vegan says
Hi Taylor! I do not, but I know there are a lot of tools out there to calculate the facts for a lot of dishes.
Heather George says
Have made these twice now, YUM and thank you! Second time more successful on the crust: gluten free oat flour vs. rice flour (which made crust very hard, and stuck more), but not as successful on the topping: the second time I used coconut sugar for 1/2 of the total quantity (vs all cane sugar), cooked the same amount of time, and they came out a bit goopy, even after setting in the freezer for an hour. I will keep experiementing though – love the flavor. Glass pan works well. 🙂
★★★★
The Frosted Vegan says
Hi Heather! Thank you for letting me know about your experiments! It seems like I should experiment in making them gluten free, right? I love that you have loved some of the results, keep me updated : )
Marie says
Do you think I could use arrowroot instead of the corn starch?
daisy says
These look so lovely! So good to see a recipe without tofu lol, i dont have any cornstarch, do you think tapioca starch would be ok? Am so keen to make these 🙂
The Frosted Vegan says
Hi Daisy! I haven’t made them with tapioca starch myself, but I would say go ahead and give it a try, let me know how they work out!
daisy says
I made them with the tapioca starch and subbed the sugar with 2 1/2 tblsp of stevia/ethrytol and theyre turned out soo yummy! Literally cant stop eating them lol, theyre sort of like a slighty chewy candy. Thanks so much for the healthy recipe, am bookmarking for sure 🙂
The Frosted Vegan says
Hooray! I’m so happy they turned out for you!
Stephanie says
I made these with my brother and replaced the banana for 2/3 cup applesauce and it turned out ok. I should have either put less in or added more cornstarch. They turned out way too sour for our liking, that was my mistake as I didn’t taste it before putting it in the oven.
MPR says
Hello! This is a genius of a recipe! I love that it uses bananas instead of nuts to make the lemon bars creamy! Can’t wait to try it!
Thank you!
+JMJ+
MPR
The Frosted Vegan says
I hope you like it!
Erica says
Hi! I Just made your vegan lemon bars. They are delicious! I doubled the recipe, and used my own crust from oats, almond butter, dates, and almond milk. The flavor of the filling is so tasty. I can taste a hint of banana, but it compliments the lemon so well. I’m waiting for it to cool so I can put it in the refrigerator and top it with powdered sugar. I’m sure it will taste that much better! I’ve already ate a section of it. .
The Frosted Vegan says
Hi Erica! Hooray, I hope you love them! There is a faint banana flavor, but I find that it settles down once they are chilled 🙂 Enjoy! xo
DorothyAnn says
Just thought I would let you know that these bars are terrific. I have vegan friends who love this recipe and they were thrilled that I would go to the effort to find a dessert they could enjoy. My non-vegan friends don’t even know these are vegan. They certainly are a new standard recipe in my household from now on. By the way, I am neither vegan or vegetarian. And as for the banana? What banana, no one could taste it. Thank you, all the best!
The Frosted Vegan says
This makes me SO happy! I’m so glad everyone loved them!
Suz says
What if I substitute the coconut oil with butter? What is the measurement of one cup in grams? Please. Thank you.
The Frosted Vegan says
It should work with subbing in butter, but I haven’t made it that way so I can’t say for sure! 1 cup= 227 grams
Diana says
Since becoming vegan a little over a year ago, I wasn’t sure if I’d ever be able to enjoy desserts the way I had in my omnivorous past. I adore baking and a multitude of desserts with lemon bars being number one. When searching for vegan lemon bar recipes, yours popped up and I figured it would be worthwhile to make them.
The first time I made them, I loved them! (I ate half of the tray myself before sharing them with the rest of my family). There’s just something about that tart lemon taste melding with a coconut crust that is so soothing.
Since then, I’ve made them three more times. And, I must say, I LOVE them more than non-vegan version I was accustomed to baking.
So, kudos to you for making an awesome recipe!
P.S. I’ll be making them again for a company potluck on this Friday! (let’s hope I don’t eat them all before I get to work)
The Frosted Vegan says
This makes me so happy! Enjoy!
Lucia Fellers says
Frosted Vegan your lemon bars were simply scrumptious! The filling held up perfectly and the crust tasted so so so good with the coconut oil! Banana flavor – zilch. Just a rich delicious treat! Thank you!
Heart of a Baker says
YAY! That makes me so happy! They have become a fast favorite here, so I’m glad you loved them!
Finding Joy in My Kitchen says
Do you store these in the fridge? Not that I am expecting to have any left 🙂
Heart of a Baker says
Yes! That would prevent them from getting a bit weepy around the edges 🙂
AJ says
Cannot wait to try these … also a whole lot lighter on the pocket using a banana over tofu or cashews, especially here in Europe. Thanks for this!
Heart of a Baker says
Enjoy them! xo
Patrice says
Could I sub brown sugar for granulated sugar?
Heart of a Baker says
Hi Patrice! You could but it would result in a darker baked good, just so you know!
Safina says
For the banana should it be super brown or just a little bit spotty? Thanks
Heart of a Baker says
It should be a little bit spotty, not too brown!
Tracey Longhurst says
I’m about to do a batch of sweet stuff for the freezer – are these okay to freeze?
Heart of a Baker says
Hi Tracey, I’m not sure if they freeze well, I haven’t tried it! Please let me know if you do and how it works!
Tracey Longhurst says
Will do 🙂
Safina says
Thank you!
Rachel Rosenthal says
Has anyone tried using earth balance (a vegan butter alternative) instead of coconut oil?
Heart of a Baker says
Hi Rachel, I don’t know for sure if anyone has, but it should work the same with Earth Balance!
Nicci Carloso says
I love lemons! I made these and mine also welded to the pan after chilling. I had to toss ’em. I also think my banana was too ripe, because the banana really shined through. Yours look a lot a lot a lot more yellow than mine. Mine were like an unappetizing cream. I hafta try again. This vegan hearts lemon bars!
Heart of a Baker says
Oh no, I’m sorry to hear that! I would say definitely grease and line the pan with parchment paper! If you want to decrease the banana next time, that might also help!
Caroline Jones says
I want to get the amount of lemon juice just right. Would you say 1/2 to 3/4 cup is reasonable? And should I just taste the filling to tweak the amount? Thanks! Making these for a family picnic and MUST remember to pack the confectioners sugar!
Heart of a Baker says
Yes, I would say that amount is right! Taste as you go, sometimes the ripeness of the banana can affect the taste. Enjoy!
Margie says
So yummy. I recently found Italian garden lemon juice, used that along with the zest of 2 large lemons; also added a tiny bit of ginger just because. Came out very nicely. Not as yellow as I expected, but flavor really is more important than appearance, in my opinion. Thank you for the recipe.
Heart of a Baker says
Glad you enjoyed them! I like the sound of your additions, I’ll have to try that next time!
Ava says
Hi Abby! I am using silken tofu instead of a ripe banana. May I know the gram of the ripe banana used so as to do a 1 to 1 substitution, please?
Heart of a Baker says
Hi Ava! I’m not for sure on the grams, but an average banana is 101 grams, so I hope that helps!
Ava says
Great! Thanks so much!
Marian says
Could it be that using coconut oil to grease the pan is what make them stick? Try a cooking oil that doesn’t go solid when it chills for greasing.
Heart of a Baker says
That could be possible! I’ve found that a spray might be best!
Marian Ⓥ says
I’m just waiting for it to chill and sprinkle confectioner sugar over it! 🙂 I thought the amount for crust wasn’t enough so I threw in the same ingredients but not measured, after it had baked a few left bottom corner pieces were dark brown, so imagine the lemon bar filling in the middle with a square pattern of the crust around it. 😅 I loved how banana was used! I’ve been vegan for 11 months now and have craved lemon bars (vegan of course) I’ll surely be making these again and again! Thank you very much! 🙂
Marian Ⓥ says
Oh hi, my name is Marian as well! 😂
Kelly says
My daughter is gluten, egg and dairy free so finding desserts that we all enjoy has been tricky, especially to the discerning palate. We made this recipe with Pamela’s All-Purpose Gluten Free Artisan Blend( Non-Dairy). I made sure to bake the crust as instructed but forgot to place the timer on for the lemon filling. I baked until I was able to insert a knife and it came out “clean”. They were delicious! Even my dad who’s not a fan of gluten- free anything loved them. Living in Arizona, our orange tree is bursting! I’m adapting the recipe with orange juice/zest for a party tomorrow. an’t wait to see how they come out!
curvybabe says
This was ok. I used a ripe banana but maybe it was over ripe and I could taste It. I think if I try make this again I will use a not so ripe banana. It’s super sweet, tastes nice. I like banana so don’t mind the mix of the lemon with it 🙂
Heart of a Baker says
I’m sorry to hear you didn’t love it! I would recommend maybe upping the amount of lemon juice too, if you want the lemon to really shine through 🙂
Cheryl Arnott says
So there’s no top crust?
Heart of a Baker says
Nope!
Ofra Shai says
This is amazing! I took it to work and it was gone in no time…
Note – some people told me that it was just a bit bitter (they’re not true lemon fans), so a little less zest might be the way to go if one is making this for a big group.
Chloe Glass says
Made these and they were amazing! Tricked many a non-vegans (:
Just from my experience though–When I made the filling using four lemons (zest and juice) rather than three, I needed to add another half a banana or the mixture was too thin.
Jessica says
Hi, I realize this recipe was posted a long time ago. When I made this recipe the lemon topping didn’t set, I’m wondering if it’s because the lemons I used were very large and it equated to too much lemon juice. Did you use small or regular sized lemons? I used organic ones that were quite big.
Heart of a Baker says
Hi Jessica! That is probably what happened, I am going to edit the recipe and change to a cup measurement, since I realize most lemons vary in size 🙂
Jessica says
Thank you so much! That would be amazing. I admire your creativity with baking.
Julia says
Hello! I attempted to make the lemon bars and did not get very far. I am allergic to gluten so I swapped the flour for a cup of white rice flour(Bobs red Mill) /tapioca flour (Organic maybe) and cornstarch ( regular) mixture and it was awful!!! I did make the filling though, but have no crust to put it on. I also had a really hard time mashing the banana to not be so chunky. That normal? I used organic powder sugar and the coconut oil I melted out 2/3 was that correct?
Thank you!!
Heart of a Baker says
Hi Julia,
Since I haven’t tested the recipe using GF flours, so I can’t ever guarantee that the crust would turn out using different flours. Since the structure of GF flours and AP flour are very different, they will bake differently. As far as the filling goes, I usually use a fork or pastry cutter to get it really blended, but if you want, you can blend it in a blender to get it super smooth too.
Kelly says
My daughter is gluten, egg and dairy free. We had success with using Pamela’s all purpose artisan blend. The crust was like shortbread and we had rave reviews in the taste! Due to an abundance or oranges this year, we’ve also made them with oranges
leiseler says
I JUST made these and they are DEVINE. I tried so many lemon bar recipes but they all turned out very eggy and rubbery for me, but with the banana and corn starch/flour mixture these turn out quite creamy and VERY lemony. Perfectly satisfies my citrus cravings. And all that without any hard to get ingredients. Mine turned out a bit thick because I don’t have a proper pan and made them in deep dishes, I will definitely make these again but a bit thinner and they’ll be 100% perfect. Thanks so much for this recipe, I’m gonna try out some more of yours for sure! Love from Germany~
Heart of a Baker says
I’m so happy you loved them! It makes me so glad to know you enjoyed these all the way in Germany. 🙂
clytia fuller says
How much lemon juice is 3-4 lemons? I have juiced lemons that I froze and would like to use that juice but not clear on how much that should be. thx.
clytia fuller says
would each frozen cube be a lemon?
Diana says
I would love to make these but don’t know how many mls/grams of lemon juice I might need?? Please help.
Heart of a Baker says
Hi Diana, I would say 1/2 cup of lemon juice would be perfect!
brenda says
I am allergic to bananas – any suggestions?
Heart of a Baker says
Hi Brenda, I haven’t used anything besides for bananas, so I don’t think there is a great replacement. So sorry!
Jasmine says
what are the nutrition facts for these?
Heart of a Baker says
Hi Jasamine, I haven’t added nutrition facts yet, but stay tuned and I am going to be adding them in soon!
Kat says
I freaking love these! I made a few adjustments based on comments people had…
I did a gluten-free version using Bob’s Redmill all purpose blend. I am sensitive to overly sweet things, so I did a scant 1/2 cup powdered sugar for the crust. I sprayed a pyrex dish and also used parchment paper. I baked the crust for 7 minutes. Juuust long enough to show the slightest hint of ‘baked’.
My banana was bizarrely huge and very old. It was frozen. I thawed it before hand. I really don’t like the taste of banana so I put in the rind of 4 lemons and a scant 1/2 c of lemon juice, which was 2.5 lemons for me. I also did a scant 3/4 c of granulated sugar. Next time I’d do a little less still. They were wonderful, but I still prefer less sweet.
Used a submersion blender to mix ‘er all up.
I baked mine for a little longer than 30 minutes. Probably more like 34.
I let them cool for about 1/2 hour on the counter then another 1/2 hour in the fridge.
Couldn’t taste even a hint of the banana. The crust didn’t hold together perfectly, but that might also be because when i was trying to press it into the pan, the parchment paper was sliding around a bit. We also didn’t wait for the full hour for them to be chilled. Even if neither of those were the cause, I didn’t care and neither did anyone else! It was so minor. The lemon was fully set without issue.
So great, and thanks for this! I was missing my grandmother’s lemon squares from when I was a kid this holiday season. It’s been a loooong time since I’ve had them so it’s tough to actually compare, but these sure taste like them. And cruelty free! Woot!
Heart of a Baker says
This is amazing! I love all your tips and am so happy your liked them!
Kat says
Sure do! And as a little update, the crust stayed together when we were a little more patient and let them cool for longer in the fridge 🙂
MIRANDA wallen says
Could you use whole wheat flour instead?
Heart of a Baker says
Yes, you could!
MIRANDA wallen says
I made these today and on my goodness gracious they are delicious! Since going plant based I crave sweets like a beast and these definitely satisfied my sweet tooth. Thank you for sharing this recipe. Will be recommending these to friends. I did use the whole wheat flour and I used brown sugar instead.
Heart of a Baker says
I’m happy to hear that! I always crave lemon bars, so I’m glad this recipe helps you fill that craving too!
Shannon says
I’ve made this recipe twice. The second time, I did the recipe plus half in the same size pan and it made the texture creamier and less chewy/leathery since there was more of it and the top didn’t dry out while cooking. I highly recommend making it that way….great recipe! If you don’t like bananas you can’t even tell there are bananas in there when its all cooked. The lemon covers it completely and you cant tell by the texture either. Super delicious!
Heart of a Baker says
This is great advice! So glad you liked it!
Jennifer says
I was skeptical about this recipe: the crust didn’t look like much and the filing was very runny. However, they were awesome! The crust was very good and the filing was perfectly sweet and tart and firmed up nicely. I did use parchment paper and I added a lightly lemon extract to the filing too, just because I had it. They were a hit with all the mamas on Mother’s Day 🙂 Thank you!
Heart of a Baker says
I’m so happy to hear that! Happy Mother’s Day!
Laurel says
I made these for my husband’s birthday. Super good! They did stick like crazy to the oiled parchment paper, but they were worth the struggle. I made almost exactly as written but used only 2 lemons to get the 1/2 cup juice. They were very tart, which we LOVED. No one tasted banana in it and I used Cup-4-Cup gluten free flour (it’s rice based and I read a comment where that might be why it stuck so badly.) We served with a small scoop of vanilla coconut ice cream which matched perfectly with the tartness. Thank you!
Heart of a Baker says
That sounds AMAZING! It’s good to know that it works with the GF flour blend, but I would agree that that may be why they stuck. So happy to hear that you made these to celebrate your husband’s birthday!
Wenmei Bai says
This is an awesome recipe! I’ve made it twice already 😀 I cut back the sugar a little bit on the crust and filling because my family likes lower sugar treats. Still tastes great! You have opened a door into vegan baking for me 🙂
Heart of a Baker says
Hooray! That makes me SO happy to hear!
Carolyn says
Can self rising flour be used in the crust?
Natalie says
Such an awesome recipe! Was a bit skeptical of the banana taste but had nothing to worry about. Couldn’t even taste it! I also subbed in 1/2 almond meal and 1/2 flour just because of what I had on hand. Sad to see most of the lemon bar gone in two days but I guess it’s just an excuse to make some more! Thanks for the recipe 🙂
Nina says
Hi, I cannot eat coconut (allergy) do you think I could substitute a different oil ie., Rapeseed UK oil (like Canola) or light olive oil. Thanks
robinm333 says
Hi, I finally had a banana to use for the lemon bars. I was happy with the outcome although sadly way too sweet for me. I would definitely make a different crust next time. My crust was very liquidy. I cooked it for the suggested time. Everything came out well. We can only handle small amounts at a time. We are not used to such sweet desserts and i bake all the time. Thanks for all of your great recipes. I love them a lot. Enjoy….robin m
Heart of a Baker says
Oh no, sorry to hear about the crust! Sometimes it can be a bit liquidy, but should set up in the oven!
robinm333 says
The crust did set up and it is actually delicious. Too sweet for me. Little bites though and we will happily finish it all. I haven’t had lemon bars in a very long time and i think i remember them being sweet anyhow. Thanks for a great recipe
Dee says
I made them today. They are delicious! I might have cooked the crust a little too long or not greased the pan enough. Nonetheless, they were great. I couldn’t taste the banana. What a great idea! Thank you for sharing this recipe. 😀
Heart of a Baker says
So happy you liked them!
D says
I think date sugar would make the crust too crumbly, but do you think date sugar would work well as the filling? Also, might an under ripe banana work well, as it seems over ripe bananas are too flavorful plus we are going for a tart flavor anyway? I made these as you directed and they were great BTW… I used a just-ripe banana with only a free spots. Thank you!!
The Incredible Dance Mom says
Holy Moly. I made these last week and kinda blew it. I didn’t have fresh lemons so I used lemon juice. Then I overbaked them by a couple of minutes. They didn’t work out but we still ate them up!
Then tonight, I tried again and followed the recipe exactly. They were PERFECTION. We were looking the plates clean.
I have finally found vegan lemon bars worthy of my craving.
THANK YOU
Alicia says
Do you think I could sub arrowroot powder for the corn starch? Thanks!
Hanady says
Greetings from Israel! Thank you so much for a genius recipe 🙂 I would like to make these asap but the bananas I have are not ripe enough. Can I substitute for apple sauce? If so how much of the apple sauce will so?
Heart of a Baker says
Hi there! Sorry for the delay, but I would not recommend using applesauce. The texture is totally different and I’m afraid it wouldn’t work out.
Mona says
Sorry if this has already been asked, but how long would you bake the double up recipe? Double the original time or?
Heart of a Baker says
You would still use the original time!
Mobasir hassan says
Truly appreciate the way you made this lemon bar. Everything is so nicely described that help me to make this. Thanks for such a lovely treat.
★★★★★
Susan says
Realize this recipe is from a few years ago, but I am making it now and my crust is definitely a batter, not a dough. Followed the recipe exact. Any idea why that happened?
Elaine says
Can these be made with olive oil?
ollkala says
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Jeanette says
I would love to try your Vegan Lemon bars with Shortbread Crust but I have to do gluten free crust, what can I substitute? They look delicious, thank you.
Jeanette
Heart of a Baker says
Hi Jeanette, I haven’t ever tried to make them gluten-free but a GF flour blend might work. Let me know how they turn out!