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Vegan Lemon Coconut Bars

Bright, tangy lemon curd bars with a toasted coconut shortbread crust, all made without eggs or dairy. A zesty treat that sets beautifully when chilled. Plan ahead: chill for at least 2 hours before cutting.

70 minMediumServes 12280 cal/serving

AmericanDessertOvenVeganDairy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 1.5 cups all-purpose flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered sugar (for crust)
  • 1/2 cup refined coconut oil (for crust), softened
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup fresh lemon juice
  • 2 tsp lemon zest
  • 1 cup granulated sugar
  • 4 tbsp cornstarch
  • 1/2 cup full-fat coconut cream
  • 1/8 tsp ground turmeric (for color)
  • 2 tbsp powdered sugar (for dusting)

Instructions

  1. 1

    Preheat oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

  2. 2

    Stir together 1.5 cups all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup powdered sugar (for crust), and 1/4 tsp salt. Add 1/2 cup softened refined coconut oil (for crust) and 1/2 tsp pure vanilla extract and mix with a fork until the mixture resembles coarse crumbs that hold together when pressed.

  3. 3

    Press the crust mixture evenly into the prepared pan. Bake for 18-20 minutes until lightly golden around the edges. Remove and let cool for 5 minutes.

  4. 4

    While the crust bakes, whisk together 1 cup granulated sugar, 4 tbsp cornstarch, and 1/8 tsp ground turmeric (for color) in a small saucepan. Add 1/2 cup fresh lemon juice, 2 tsp lemon zest, and 1/2 cup full-fat coconut cream. Whisk until smooth.

  5. 5

    Cook the lemon filling over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens noticeably and large bubbles begin to pop on the surface.

  6. 6

    Immediately pour the hot lemon filling over the pre-baked crust and spread evenly.

  7. 7

    Bake for 15 minutes until the filling is set around the edges but has only a slight jiggle in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours until fully set.

  8. 8

    Use the parchment overhang to lift the bars from the pan. Dust with 2 tbsp powdered sugar (for dusting) before slicing into 12 bars.

Questions

Can I make Vegan Lemon Coconut Bars gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Vegan Lemon Coconut Bars ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Vegan Lemon Coconut Bars?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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