Comments on: Best-Ever Vegan Lemon Bars

By: Frizzle

Frizzle — Thu, 22 Jul 2021 15:20:45 +0000

In reply to Frizzle.

okay I wish I could edit my comment- they did turn out okay after all & did set up but required much, much more baking than the recipe called for and were VERY sweet. My non vegan guests enjoyed them, which is all that matters! 🙂

By: Sue

Sue — Thu, 22 Apr 2021 23:29:50 +0000

I made this yesterday but the topping didn't set so eating it like a desert. Good job I tested it as I am planning food for my party. Tasted so good so the only thing I an think of was the tofu wasn't firm enough. I will be making the lemon curd though and putting in a jar.

By: Aimee B.

Aimee B. — Mon, 12 Apr 2021 21:06:00 +0000

OMG, these are soooooo good! My kids and I picked up a free bag of lemons that one of our neighbors was giving away. I thought this recipe would be perfect for some of them, and it definitely was! These were really easy to make and incredibly creamy & delicious. I followed the recipe exactly. It will be my go to lemon bar recipe. The only thing I'd do differently next time is to be sure to leave an overhang of parchment in my pan. I neglected to do that and the bars were a bit difficult to get out of the pan. I ended up eating some of the broken parts. Darn, lol! These are a keeper and a lovely way to use up extra lemons. Thank you. <3

By: Jordan

Jordan — Wed, 31 Mar 2021 19:48:55 +0000

Would subbing the lemon juice for keylime juice 1:1 work for keylime bars?

By: Faye

Faye — Mon, 15 Mar 2021 04:14:49 +0000

Awesome recipe, but I’m wondering why you’d bars look so yellow in the photos? They look very different in color from the baked bars in your video. Did you add food coloring or adjust the color for the photos?

By: Vee

Vee — Tue, 05 Jan 2021 20:42:28 +0000

Does it have to be Meyer lemons? What about using organic lemon juice from a bottle?

By: Robyn

Robyn — Fri, 11 Dec 2020 04:38:05 +0000

I haven't made them yet. Can I freeze them?

By: Anne M Jenkins

Anne M Jenkins — Mon, 07 Dec 2020 19:33:18 +0000

Oh my goodness! This is one of the best things I've ever made. I will admit I put almost double the fresh zest in the crust and curd, but followed all other directions. I baked it for nearly 45 minutes, but the curd remained pretty creamy in the center, which ended up being just fine. We served it more like a piece of pie and were able to savor it more by using a fork. Next time I'll try a 9 x 9 pan to see if the curd sets up a little better. I plan to make this often.

By: Elizabeth

Elizabeth — Fri, 13 Nov 2020 13:53:55 +0000

I made this yesterday and it is delicious! I didn’t have and powdered sugar so just omitted it as it seemed quite sweet enough. I will certainly be making it again. Thank you

By: Cris Bolt

Cris Bolt — Wed, 03 Jun 2020 01:11:56 +0000

In reply to Sarah McMinn.

Thank you, that was very helpful, I've been baking vegan for several years but now finding out baking gluten free with sugar replacements can be a little tricky. These turned out very good, probably not as rich tasting as the original recipe using margarine and flour, but the lemon curd was delicious.

I ended up using a combination of Xylitol, Stevia drops and Stevia baking blend, between the shortbread and the lemon curd. I also used coconut flour and coconut oil instead of margarine and flour, the crust was a little different but held together well.

By: Sarah McMinn

Sarah McMinn — Fri, 29 May 2020 16:00:27 +0000

In reply to Cris Bolt. I haven't tried it with either but this guide might help you figure out the best replacement.

By: Cris Bolt

Cris Bolt — Wed, 27 May 2020 14:38:36 +0000

Hi, and thanks for your recipes, I've made several and all good. I've been craving lemon bars for a while now and I want to make this without sugar. Will this be okay using stevia baking blend, or would you recommend a different sugar replacement. I have xylitol, and agave 5.

By: Erika

Erika — Tue, 07 Apr 2020 02:21:23 +0000

Hello! Thanks for the great recipes. I am excited to try this for my dairy and egg sensitive mom. (She can have some butter just not too much). We don’t have a food processor. Any suggestions? We have a kitchen aid mixer and the old fashioned blender. Best, Erika

By: Vanessa

Vanessa — Sun, 01 Mar 2020 05:18:12 +0000

I made the recipe today using a tart pan. The crust and filling are very good, but I would like the filling to be less sweet and more tart. Would it affect the texture to decrease the sugar? Also, I would like to be able to roll the crust so I can cover a whole tart pan but the dough is very crumbly; Is there something I can add to make it possible to roll? My non-vegan recipe has an egg. I don’t want a flax egg because it will affect the taste.

But overall good recipe, thank you.

By: Deb

Deb — Sun, 02 Feb 2020 04:09:12 +0000

Great bars! Very lemony, sweet and tart like you would expect. I accidentally bought the soft silken tofu and it worked fine with a couple of modifications, which included adding roughly an extra half tablespoon of cornstarch, then after the suggested cooking time, I moved it to the top shelf of my oven and baked it for roughly another 20 minutes and the lemon curd finally set up without burning the crust.

I wanted to lower the sugar content and calories, so subbed Swerve confectioner's sugar for the granulated sugar in the crust and for the powdered sugar in the lemon curd. I also did half monkfruit sweetener, half regular granulated sugar in the lemon curd. These swap outs saved the recipe 600 calories and 154 grams of sugar and they still tasted awesome! Can't wait to see what my non-vegan friends think of them when I serve them.

By: Denise

Denise — Sat, 23 Nov 2019 02:54:12 +0000

We've made this three times now, absolutely love it! thank you!!