These easy vegan lemon bars, made with tofu, are a fun and easy summer treat.
Bright, creamy lemon bars with a graham cracker crust and a surprisingly simple plant-based filling.
Summer is almost here. Next week is the last day of school and honestlyโฆ my brain feels like someone opened twelve browser tabs and started playing music in all of them.
This week alone weโve had parties, dance rehearsals, dance recital prep, end-of-year celebrations, birthday parties, camp planning, vacation planning, spirit days, field days, giant piles of artwork coming home, school snacks mysteriously disappearing, after-school playdates, and approximately one million conversations that start with:
โWaitโฆ what are we actually doing this summer?โ
And on top of all of that - because apparently we enjoy chaos - weโre house hunting.
Which is one of those things where maybe nothing happensโฆ but once you start looking? Your brain enters permanent Zillow mode. You start mentally moving furniture into homes you donโt own and suddenly every drive becomes a neighborhood analysis. If you want more on that spiral, I actually talk about it over on my podcast.
But anyway.
These vegan lemon bars.
The tofu makes them a bit silkier. And I kinda like that part. They have an almost cheesecake-y texture. Adding the optional cornstarch is one way to help firm them up a bit more.
Because if there is one dessert that instantly transports me back to childhood, itโs lemon bars.
I was obsessed with lemon bars as a kid.
Not brownies. Not cookies. Lemon bars.
Thereโs something about that cold creamy lemon filling and sweet buttery, graham-y crust that feels refreshing and nostalgic at the same time. Theyโre the dessert people grab after theyโve already had something rich. The flavor is bright. Cheerful. They somehow feel light while still absolutely being dessert.
And this updated version might actually be my favorite one yet.
My old vegan lemon bars used an egg replacer. This version uses tofu.
I know.
Trust me.
You do not taste tofu. You taste the lemon.
Instead, tofu gives these vegan lemon bars a silky, creamy texture with a little protein boost and enough body to set beautifully in the fridge. Most recipes use silken tofu, but I actually prefer firm tofu here. It gives the filling more structure and a slightly richer texture.
The other secret?
Fresh lemons.
Fresh lemon juice and lots of lemon zest.
Iโve made these with gorgeous bright lemons and Iโve made them with tired lemons sitting in the fruit bowl too long and there is absolutely a difference. Fresh lemons give these bars that sharp, sunny flavor that makes people ask for the recipe.
Photo Note
You guys, I won't lie. I was in my food photography zone for these bars and was just dying about the fact that they weren't slicing with perfect straight edges. And I know why. I used less corn starch than advised for crisp edges. So for the recipe, if you want pretty edges, firm texture, use 3 tablespoon corn starch. But me? In real life my family could care less about perfect photo-ready bars. We ate these with sticky hands and maybe a fork. So good.
One more fun note: if you want that classic super bright yellow lemon bar color without artificial dyes, you can absolutely use plant-based food coloring. I use a natural yellow coloring made with turmeric. You generally need more than conventional food coloring .. sometimes a quarter to half a squeeze bottle depending on intensity .. but it gives such a beautiful sunshine color. Color boost, optional.
Letโs make them.
Vegan Lemon Bars (Made with Tofu)
Ingredients
Graham Cracker Crust
- 12 sheets graham crackers about 1ยฝ sleeves
- 3 tablespoon melted vegan butter
- 3 tablespoon brown sugar
Lemon Filling
- 14 oz firm tofu
- 1 cup fresh lemon juice
- 2 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- ยฝ teaspoon salt
- 3 tablespoon corn starch optimal for more firmness
- 2 cups sugar - or 1โ cups agave syrup
topping
- powdered sugar
Instructions
- Prepare the crust
- Preheat oven to 350ยฐF.
- Add graham crackers, melted vegan butter, and brown sugar to a food processor or blender.
- Pulse until finely crumbled.
- Transfer mixture to a parchment-lined 8x8-inch baking dish and press firmly into an even layer.
- Bake for 10 minutes.
- Remove from oven and allow crust to cool while preparing the filling.
- Make the lemon filling
- Add the following to a blender: tofu, lemon juice, zest, vanilla, salt, corn starch, sweetener.
- Blend until completely smooth and creamy.
- Pour filling over cooled crust. Bake at 350ยฐF for 20 minutes.
- The bars should look mostly set with a slight softness in the center. Remove and cool completely.
- Transfer bars to refrigerator. Chill at least 2โ3 hours until firm. Overnight is best! Dust with powdered sugar, slice into squares, to serve.
Notes
* Lemon zest is the secret ingredient for extra lemon flavor.
* Lower sugar versions will be less sticky and more creamy.
* These are even better chilled overnight.
Nutrition
Easy Vegan Lemon Bars (Tofu Lemon Filling)
Yield
12 bars
Prep Time
20 minutes
Bake Time
30 minutes total
Chill Time
2โ3 hours
Ingredients
Graham Cracker Crust
- 12โ15 double sheets vegan graham crackers (about 1ยฝ sleeves)
- 2 tablespoons melted vegan butter
- 2 tablespoons brown sugar
Lemon Filling
- 14 ounces firm tofu
- 1 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- ยฝ teaspoon fine sea salt
- 3 tablespoon corn starch (optional)
Sweetener Options
Choose your preferred sweetness level:
Classic sweet lemon bars
- 2 cups granulated white sugar
OR - 1โ cups agave syrup
Lightly sweet
- 1 cup sugar
Very lightly sweet / more creamy and tangy
- ยผโยฝ cup sugar
Optional:
- 1 scoop (about 2โ3 tablespoons) flour for slightly thicker bars
- Natural yellow food coloring for color
- Powdered sugar for garnish
- Sprinkles (optional)
Instructions
Step 1: Prepare the crust
Preheat oven to 350ยฐF.
Add graham crackers, melted vegan butter, and brown sugar to a food processor.
Pulse until finely crumbled.
The extra sugar may seem unnecessary because graham crackers are already sweet, but it actually helps bind everything together and gives the crust that classic slightly crisp, melt-together texture.
Line an 8x8 or 10x10 square baking dish with parchment paper.
Press crust firmly into the pan.
Bake for 10 minutes.
Remove and allow to cool while preparing filling.
Step 2: Make the tofu lemon filling
Add to blender:
- Firm tofu
- Lemon juice
- Lemon zest
- Vanilla
- Salt
- Sweetener of choice
- Optional flour
- Optional natural food coloring
Blend until completely smooth.
Taste.
This is where you can customize.
Want something that tastes like classic bakery lemon bars?
Add more sweetness.
Want something tangier and more refreshing?
Reduce sugar.
Want almost a creamy lemon tart situation?
Go lower.
The sweetness changes texture a little too โ sweeter versions become slightly stickier while lower-sugar versions stay more creamy and custard-like.
Step 3: Bake
Pour filling over baked crust.
Bake at 350ยฐF for about 20 minutes.
The bars should look mostly set but still have a slight softness in the center.
Cool completely.
Transfer to refrigerator.
Chill at least 1 hour โ preferably 2โ3 hours.
Step 4: Slice and serve
Lift bars from parchment.
Dust generously with powdered sugar.
Add sprinkles if desired.
Slice into squares.
Serve cold.
Tips for the Best Vegan Lemon Bars
- Fresh lemon juice makes a noticeable difference.
- Use lots of zest.
- Firm tofu gives great structure.
- Chill fully before slicing.
- Natural food coloring gives beautiful color without artificial dyes.
- These taste even better the next day.
Storage
Store covered in refrigerator for up to 5 days.
These are best served cold.
Final Thoughts
Chocolate brownies are wonderful.
But lemon bars?
Lemon bars are the palette cleanser.
Theyโre what people grab when they want dessert but also want something bright and refreshing.
And honestlyโฆ during a season of school endings and summer beginnings and giant life decisions and way too many tabs open in my brainโฆ
a cold lemon bar feels exactly right.
