These deliciously vegan lemon crumble bars are layered with lemon shortbread, homemade zesty lemon curd, a lemon cream cheese filling topped with more crumble. Vegan, No-Egg and No-Dairy!
Vegan Lemon Crumble Bars
If you’re a fan of all things lemony, then these homemade Vegan Lemon Crumble Bars are about to become your new favourite sweet treat! A zesty, buttery, crumbly oat base, a layer of homemade zingy lemon curd filling, a luscious dairy-free cream cheese layer, every bite is the perfect balance of tangy, sweet, and indulgent. Topped with a golden crumble for crunch, these bars are refreshingly light yet satisfyingly rich. Whether you’re serving them for dessert, as a snack, or alongside a cup of tea, these bars bring a sunny burst of citrus to any occasion—no dairy or eggs needed!
Looking for more lemon desserts? Check out my:
- Vegan Lemon Fondant Fancies
- No-Bake Vegan Lemon Truffles
- Mini Vegan Lemon Sponge Cakes
- Vegan Lemon Creme Brûlée Cookies
- Vegan Lemon and Raspberry Cake
Why you’ll love these lemon crumble bars
Here are some irresistible reasons why you’ll love these Vegan Lemon Crumble Bars:
- Zesty flavour : The homemade vegan lemon curd packs a tangy, refreshing punch that perfectly balances the sweetness. It’s cram packed with freshly squeezed lemon juice and optional lemon zest!
- 100% vegan : No dairy, no eggs, no problem! These bars are completely plant-based but just as delicious.
- Dreamy creamy layer : A luscious dairy-free baked cheesecake layer adds extra richness and a smooth, melt-in-your-mouth texture. It compliments the sweetness from the crumble and tanginess from the lemon.
- Yummy crumble – Base & topping : The oaty crumble delivers the ideal mix of soft and crunchy in every bite, along with hints of freshly zested lemon.
- Simple ingredients : Made with wholesome, everyday ingredients, no complicated substitutes required! You may already have most ingredients in your kitchen cupboard / pantry!
- Great for any occasion : Whether you’re simply after a delicious dessert or a treat for special occasion, these bars are always a hit.
- Make-ahead friendly : They store well in an airtight / sealed container in the fridge or freezer, so you can enjoy them anytime!
Layers of lemon crumble bars
- Buttery base: A buttery ‘slightly lemon’ shortbread base melts in your mouth, and perfectly compliments the sweet and tangy lemon filling.
- Lemon curd: My go-to vegan lemon curd is absolute perfection in this recipe. It’s layered on-top of the base, which when baked, goes gooey and chewy. It’s heavenly! Made with coconut cream, it’s creamy, gooey and delicious!
- Cheesecake: No lemon bar is complete without a cream cheese layer. I added a thin layer of baked vanilla cheesecake which adds another flavour level to this dessert, as well as adding texture contrast!
- Crumble: Similar to the base, a oaty crumble is sprinkled over the dessert before baking. The bake into little golden nuggets which add a crispy texture, again complimenting the overall dessert!
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Lemon Crumble Bars
- Total Time: 0 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
The most scrumptious easy lemon crumble base, with homemade vegan friendly lemon curd, a vanilla cheesecake layer with a delicious oat crumble.
Ingredients
Ingredients for the lemon shortbread
- 250g of plain / all purpose flour
- 100g of caster sugar
- 100g of whole oats
- 160g of dairy-free block butter
- 1 un-waxed lemon (zest only)
Ingredients for the lemon curd
- 160ml of lemon juice
- 250g of coconut cream (thick white cream from a tin of coconut milk)
- 250g of caster sugar
- 6 tablespoons of cornstarch / cornflour
- 1/4 teaspoon of ground turmeric or a small drop of yellow food gel
Ingredients for the lemon cream layer
- 100g of cashew nuts (see step 1)
- 130g of dairy-free cream cheese
- 160g of silken tofu
- 60g of caster sugar
- Zest of 1 lemon (un-waxed)
Ingredients for the crumble
- 100g of plain / all purpose flour
- 25g of whole oats
- 125g of caster sugar
- 80g of dairy-free butter
Instructions
Ingredients for the base
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the flour and sugar into a medium sized mixing bowl and add in the oats.
- Add in the cold butter and zest of 1 lemon. Using your fingertips, rub into the flour mixture crumbly dough forms.
- Crumble the dough into the base of the tin and press down with your hands or a off set spatula. Tip: Dust your fingers with flour, it prevents the dough from sticking.
- Set aside while you make the lemon filling.
Method (lemon filling)
- Place all of the lemon filling ingredients into a medium sized saucepan over medium heat. Stir constantly until the mixture thickens (this will take around 5 minutes). Stirring will prevent any sticking and burning, and will remove any lumps.
- Once the mixture is thick and glossy, remove it from the heat. Spread the lemon filling over the base and smooth it out with the back of a spoon or off-set spatula. Do this immediately while the lemon mixture is still warm as it will become thicker as it cools.
- Make the cheesecake layer.
Method (lemon cream layer)
- Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, sugar and lemon zest. Blend on high speed until smooth. You may need to stop the mixer and use a spatula to scrape down the sides to ensure everything is incorporated.
- Carefully pour the smooth cheesecake mixture on top of the lemon curd, use a off-set spatula to spread it out even.
Method (Crumble)
- In a bowl, sift the flour, oats and sugar. Stir to combine.
- Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble.
- Sprinkle this over the dessert in an even layer.
- Bake in the middle of the pre-heated oven until golden in colour for approximately 40-50 minutes, it may need longer depending on how thick your layers are. If the crumble looks like it’s burning at any point, cover with some grease proof paper and continue baking. To check the dessert is ready to come out the oven, insert a skewer down the middle, it should jiggle slightly but will firm up when cooling.
- Remove from the oven and allow the bar to cool in the tin. I prefer to leave it in the tin on the worktop to cool fully, then cover with grease proof paper and place in the fridge overnight.
- Once ready, life out of the tin and place on a board.
- Use a sharp knife to cut the bars into slices. Allow to room to room temperature so that the butter can soften slightly before enjoying.
- Serve and enjoy!
Notes
To store: Allow your lemon bars to cool completely at room temperature. This helps prevent condensation, which can make them soggy. Once cooled, cover the lemon bars with grease proof paper to prevent them from drying out. If you prefer, you can transfer the lemon bars into an sealed / airtight container. This is especially useful if you’re storing them for longer periods.
Store the lemon bars in the fridge. They will stay fresh for up to 5 days when stored this way.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: lemon bars
- Method: Baking
- Cuisine: American
what can I use instead of tofu in the cream layer?
Author
Hello, the tofu is needed to create a smooth and creamy vegan baked cheesecake. If you wanted, you can leave out the creamy cheesecake layer and simply have the lemon bar with the lemon filling and crumble on top xxx
Hey, the look amazing! I’d love to add raspberry into this some how.. do you have a recommendation?