Bright & Zesty Easy Vegan Lemon Bars: IBS-Friendly & Soy-Free Recipe

Inspired by: @helena12345

Craving a burst of sunshine in your dessert, but need it to be kind to your stomach and free from common allergens? Look no further! This delightful vegan lemon bar recipe delivers incredible tangy flavor without dairy, eggs, or soy, and is designed to be IBS-friendly. It's the perfect treat for anyone who adores citrus, as abillion user @helena12345 raves, "You really really REALLY need to go make this NOW if you’re a #lemon fan🍋 Even if you’re not a lemon fan! HOLY CRAP THIS WAS DELICIOUS!!!!!🤤🤤🤤"

This recipe, inspired by the delicious creations often shared by Fit Green Minds (original recipe source), is a fantastic solution for those with dietary sensitivities or anyone simply seeking a lighter, plant-based dessert option. As commented by another abillion user, it's also #lowfodmap, making it suitable for even more individuals. Whether you're planning a holiday gathering, a family brunch, or just want a quick and easy sweet treat, these lemon bars are sure to impress!

Why You'll Love These Lemon Bars

These aren't just any lemon bars; they are a celebration of bright, zesty flavor packed into a convenient, delicious square. They offer a perfect balance of tart and sweet, complemented by a tender, crumbly crust. What makes them stand out?

• Dietary Inclusive: Perfectly vegan, dairy-free, egg-free, and soy-free. With a gluten-free all-purpose flour crust, they are also naturally gluten-free and suitable for a low-FODMAP diet.
• Easy & Quick: A straightforward recipe that comes together with minimal fuss, ideal for busy weeknights or impromptu gatherings.
• Irresistibly Delicious: Expect rave reviews! As @helena12345 excitedly shared, these bars are "HOLY CRAP THIS WAS DELICIOUS!!!!!🤤🤤🤤" – a testament to their amazing taste.

Equipment You'll Need

• 8x8 inch (20x20 cm) baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Saucepan (for the filling)
• Fine-mesh sieve (optional, for dusting powdered sugar)

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour (gluten-free recommended for IBS-friendly diets)
• ½ cup powdered sugar
• ¾ cup cold vegan butter, cubed (ensure it's soy-free for IBS-friendly option)
• Pinch of himalayan salt

For the Lemon Filling:

• 1 cup fresh lemon juice (from 4-5 lemons)
• Zest of 2 large lemons
• 1 cup sugar
• ⅓ cup cornstarch
• 1 ½ cups water
• ½ teaspoon turmeric (for natural yellow color, optional)

For Garnish:

• Powdered sugar, for dusting

Instructions: How to Make Easy Vegan Lemon Bars

Part 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, combine the all-purpose flour, powdered sugar, and himalayan salt.
3. Cut in the cold vegan butter using your fingers, a pastry blender, or a food processor until the mixture resembles coarse crumbs.
4. Press the crumb mixture evenly into the prepared baking pan.
5. Bake for 18-20 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.

Part 2: Prepare the Lemon Filling

1. While the crust is baking, in a saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, water, and optional turmeric.
2. Cook over medium heat, stirring constantly, until the mixture thickens significantly and comes to a gentle boil, about 5-7 minutes. It should be thick like pudding.
3. Pour the hot lemon filling evenly over the partially baked crust.

Part 3: Bake and Finish

1. Return the pan to the oven and bake for another 20-25 minutes, or until the filling is set and no longer jiggly in the center. The edges might start to lightly brown.
2. Remove from the oven and let cool completely on a wire rack at room temperature. This is crucial for the bars to set properly.
3. Once completely cool (ideally chilled for at least 2 hours in the refrigerator, or overnight), lift the bars out of the pan using the parchment paper overhang.
4. Dust generously with powdered sugar before slicing into squares.
5. Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.

Variations & Adaptations

• Gluten-Free & Low-FODMAP: This recipe is already designed to be gluten-free and low-FODMAP when using a certified gluten-free all-purpose flour blend and a soy-free vegan butter.
• Citrus Burst: Experiment with a mix of lemon and lime juice for an extra zesty kick, or even a touch of orange juice for a sweeter note.
• Berry Good: Stir in 1/2 cup of fresh or frozen (thawed and drained) berries like blueberries or raspberries into the lemon filling just before pouring it over the crust for a fruity twist.
• Creamier Filling: For an even richer, creamier texture, you could replace 1/2 cup of the water in the filling with a full-fat coconut cream.
• No-Bake Option (Filling): While the crust bakes, a no-bake filling could be made with blended silken tofu, lemon juice, and a sweetener, then chilled until firm. This would change the texture significantly but could be an alternative for some.

Tips & Hacks for Perfect Lemon Bars

• Zest First, Then Juice: Always zest your lemons before juicing them. It's much easier to get that vibrant zest from a whole lemon!
• Cold Vegan Butter for Crust: Ensure your vegan butter for the crust is cold, but not rock-hard. This helps achieve that perfect crumbly, tender texture.
• Don't Rush Cooling: Patience is key! Lemon bars need to cool completely, and ideally chill, to set properly and prevent a runny filling. Chilling also makes for cleaner, more precise slices.
• Even Pressing: When pressing the crust into the pan, ensure it's an even layer for consistent baking. A flat-bottomed glass or measuring cup can help with this.
• Powdered Sugar Dusting: For a professional, beautiful look, dust the powdered sugar just before serving. Use a fine-mesh sieve for an even, delicate coating.

Related Articles

Looking for more easy and delicious plant-based recipes? Explore these favorites from abillion:

• Craving a sweet and tangy dessert? Try our Simple Blueberry and Lemon Cheesecake.
• If you're a lemon lover, our This vegan lemon polenta cake recipe is a must-try.
• For more easy, gluten-free treats, check out these Easy 20-Minute Vegan Gluten-Free Coconut Almond Cookies.
• Discover another easy and decadent, dairy-free dessert with our Decadent & Easy Vegan Biscoff No-Bake Cheesecake Recipe (Dairy-Free).

Ready to try this bright and zesty recipe? Whip up a batch of these amazing vegan lemon bars today and share your delicious results with the abillion community! We'd love to see your creations and hear what you think.