Oh My Veggies · by Nicole★ 4.5 (20)
Vegan Lemon Bars
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 4%
CARBS 21G47% OF CAL
2G FIBER10G SUGAR9G OTHER
FAT 10G51% OF CAL
8G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy lemon bars with a coconut oil shortbread crust and a creamy coconut lemon curd topping. Refreshing, tart, and completely plant-based.
dessertamericanbaked good🥧 baking dish🥄 saucepan🔥 ovendairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar (organic for vegan-friendly)
- 1/4 teaspoon salt
- 1/2 cup coconut oil (softened a bit but not melted)
- 1/2 cup unflavored soy or almond milk
- 2/3 cup lemon juice (about 4 to 6 lemons)
- 1/4 cup cornstarch
- 2 tablespoons lemon zest
- 1/2 teaspoon lemon extract
- Pinch turmeric (optional, for color)
- 3/4 cup coconut cream (see note)
- powdered sugar
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 4%
CARBS 21G47% OF CAL
2G FIBER10G SUGAR9G OTHER
FAT 10G51% OF CAL
8G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 41mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 99mg
- Calcium
- 16mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 41MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.