Vegan Lemon Bars

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All the zing, none of the eggs, dairy or cream.




1 1/2 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1/2 cup vegan butter

2 tablespoons Ripple Vanilla Milk


Lemon curd:

2/3 cup lemon juice

1/2 cup sugar

1/4 cup cornstarch

2 tablespoons lemon zest

1/4 teaspoon salt

3/4 cup coconut cream


Powdered sugar (optional)

Lemon slices (optional)




1.     Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.

2.     To make the crust, mix together the flour, sugar and salt together in a medium bowl. Cut in the butter using a pastry cutter or a fork, until the mixture resembles fine crumbs. Add the Ripple milk and stir to form a dough.

3.     Press the dough into the bottom of the prepared pan. Bake 20 minutes, or just until just golden brown.

4.     Place the lemon juice, sugar, cornstarch, lemon zest, and salt into a small saucepan over medium heat. Whisk until well combined. Stir in the coconut cream, whisking constantly. Bring to a simmer and cook until mixture has thickened, continuing to whisk vigorously. One thick, remove from heat.

5.     Pour the lemon mixture over the crust, and smooth into an even layer. Return to the oven and bake 15 minutes more.

6.     Remove the pan from the oven and transfer it to a cooling rack to cool completely.

7.     Once cooled, remove from pan and slice into 9 bars. Dust with powdered sugar and garnish with lemon slices, as desired.



Julianna Abdallah