There’s something undeniably refreshing about lemon desserts. The bright, zesty flavor of fresh lemons pairs so well with sweetness that it creates a taste that’s both comforting and invigorating.
Lemon squares, in particular, are a classic treat.
Whether you’re preparing a tray for baby showers, summer gatherings, or simply indulging your own craving for the delight of a lemon bar, they always feel right.
But what if you want that tart lemon filling and buttery crust experience without using any eggs?
That’s exactly what makes these eggless lemon bars such a winner.
They deliver all the nostalgic pleasure of classic lemon bars—minus the eggs.
Jump to:
- Eggless lemon bars
- Vegan lemon bars
- Perfect dessert for any occasion
- Why you’ll love this recipe
- Eggless creamy lemon filling
- Classic yellow hue without eggs
- Buttery crust
- Top tips
- Easy Eggless Lemon Bars Recipe (with Vegan Option)
- Try more eggless recipes
- More eggless desserts
- Tried this recipe? We’d love your review!
Eggless lemon bars
Traditional lemon bar recipes often rely on a hefty amount of eggs—sometimes up to six—to achieve that rich, creamy filling and that signature yellow color.
To keep things egg-free without sacrificing flavor or texture, this recipe uses full-fat coconut milk and corn starch.
Together, they create a creamy lemon filling that sets beautifully.
The result is a smooth, sliceable lemon layer that holds its shape while staying soft and luscious.
If you need a corn-free alternative, arrowroot starch works well as a 1:1 substitute.
Just keep in mind that it’s more sensitive to heat, so your bars may come out slightly softer.
These bars are a fantastic choice if you have an egg allergy, follow a plant-based diet, or just forgot to grab eggs at the grocery store.
Vegan lemon bars
It only takes one easy swap to turn these into vegan lemon bars.
Replace the melted butter in the crust with coconut oil or melted vegan butter.
That’s it.
The filling is already dairy-free, so this simple change gives you a completely plant-based dessert.
What you get is a vegan lemon bar recipe that’s creamy, citrusy, and full of bright, tangy flavor.
These are the kind of delicious vegan lemon bars that disappear quickly from the tray.
Perfect dessert for any occasion
These bars aren’t just egg-free or vegan—they’re also incredibly adaptable and crowd-pleasing.
They’re the perfect dessert for all kinds of occasions, from casual get-togethers to more festive celebrations.
The lemon layer is rich and smooth, with lots of tangy lemon flavor. The buttery shortbread crust is crisp and golden.
Each bar slices neatly into small squares, making them ideal for sharing.
You don’t need any special kitchen tools, either. A large bowl, a medium bowl, a mixing bowl, a sharp knife, and a square baking pan will do the job.
If you have a food processor, you can use it—but it’s not necessary.
These bars are simple to make, even if you're new to baking.
Why you’ll love this recipe
- One of the best parts about this easy lemon bars recipe is that it uses simple ingredients you probably already have. You’ll need purpose flour (or a gluten-free flour blend), sugar, lemon zest, a lot of fresh lemon juice, and full-fat coconut milk.
- Everything is measured in standard US cup measurements, and all the ingredients are easy to find at most grocery stores.
- Despite being egg-free lemon bars, there’s absolutely no compromise on texture or flavor.
- The lemon layer sets with a delicate wobble. The buttery shortbread crust holds everything together without being too crumbly.
This is one of those eggless recipes you’ll return to again and again.
The best part? That incredible satisfaction when your bars come out of the oven fragrant and golden.
It’s a moment that feels as rewarding as biting into the final chilled square.
Eggless creamy lemon filling
Without eggs, the magic happens with full-fat coconut milk and corn starch.
These two ingredients work together to form a smooth, creamy lemon filling.
As the lemon mixture cooks on the stovetop, it might look slightly translucent and a bit jiggly. Don’t worry—that’s exactly what it should look like.
Once cooled and refrigerated, it sets to a beautiful, creamy consistency with the perfect balance of tartness and sweetness.
To get the best texture, make sure your ingredients are at room temperature before mixing.
Whisk everything well in a mixing bowl to avoid air bubbles.
Pour the lemon mixture into the prepared pan and bake as directed.
Let the bars cool completely at room temperature, then chill until firm. This helps you get that clean cut and ultra-smooth filling.
Classic yellow hue without eggs
In traditional lemon bars, the yellow color usually comes from the egg yolks.
Since we’re not using eggs, we need a different way to capture that golden look. A pinch of turmeric powder does the trick.
Turmeric has a natural warm hue that blends right into the lemon layer. You only need a very small amount—just enough to bring in that yellow color without adding any flavor.
It keeps the bars sunny and bright, just like you’d expect from a classic lemon dessert.
Buttery crust
This recipe gives you everything you love about lemon bars in a dairy-free, egg-free format.
With just one swap—using coconut oil or melted vegan butter in the crust—you’ve got easy vegan lemon bars that everyone can enjoy.
For a finishing touch, you can dust the tops with powdered sugar or sprinkle an even layer of shredded coconut before serving.
Top tips
To prepare your baking dish, line a square baking pan with parchment paper.
Let the parchment come up the sides to help lift the bars out easily once they’re set.
After baking and chilling, use a sharp knife to slice into small squares. Wipe the blade clean between each slice to get a clean cut.
You can store lemon bars in a covered container or airtight container in the fridge for up to five days. They also freeze wonderfully.
I like to portion them into small squares and freeze them in a covered container.
Having a batch of eggless lemon bars in the freezer means you’re always ready with a sweet treat when guests drop by—or when your own cravings hit.
These bars are one of my favorite desserts to keep on hand. They’re creamy, tangy, and held together by a sturdy, buttery shortbread crust.
And the best part? You don’t need eggs to make something so satisfying.
The next time you’re craving a sweet treat, give these egg-free lemon bars a try. They’re simple, vibrant, and completely irresistible.
Easy Eggless Lemon Bars Recipe (with Vegan Option)
Helpful Kitchen Tools:
Ingredients
For the crust
- 1 cup all-purpose flour
- ¼ cup sugar, (see notes)
- ¼ teaspoon Himalayan pink salt
- ½ cup unsalted butter, melted
For the lemon filling
- 1 ¼ cups full-fat coconut milk
- 1 ½ cups sugar, (see notes)
- ¼ teaspoon turmeric powder
- ¾ cup fresh lemon juice
- 1 teaspoon lemon zest, (organic; see notes)
- 5 tablespoons cornstarch, (see post for possible substitute)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 inch pan with parchment paper, and allow the parchment to come up the sides of the pan so that you can remove the lemon bars from the baking tray later.
Make the crust
- Add all-purpose flour, sugar, and salt to a medium mixing bowl. Pour in melted butter and mix well with a wooden spoon.
- Transfer to the prepared baking tray. Use your hands to press down until the crust is even. Bake 15-20 minutes until the edges of the crust are very lightly browned. Set aside.
Make the filling
- Start a medium saucepan on medium heat. Add the coconut milk, sugar, and turmeric. Bring to a boil, then reduce to a simmer.
- Combine the lemon juice, lemon zest, and cornstarch, then add it to the coconut milk mixture. Stir continuously until it thickens (about 5 minutes).
Bake and portion
- Pour the prepared filling onto the crust, then bake for 20 minutes. Allow to cool, then refrigerate for at least 2 hours before serving to allow the filling to fully set.
- When you are ready to portion the bars, lift the entire recipe out of the tray using the parchment paper as a handle. Place on a cutting board and cut into pieces using a large knife. Dust with powdered sugar, either before cutting, or after.
- Enjoy right away, or store in the refrigerator for up to 2 weeks, and in the freezer for months.
Notes
MAKE THIS VEGAN
Replace the butter in the crust with vegan butter or coconut oil. * This recipe is totally based on the top search result for Vegan Lemon Bars from Nora Cooks. I made a number of modifications to the ingredients, and the recipe steps.Nutrition
Try more eggless recipes
If you love desserts without eggs, check out my eggless pumpkin pie and creamy tapioca pudding.
These are two of my favorite desserts to make when I want something comforting without using eggs.
Find the exact quantities and full steps in the recipe card below. And if you need it, the nutritional information is right there too. Happy baking!
More eggless desserts
Tried this recipe? We’d love your review!
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Lathiya
We loved these eggless lemon bars. It is refreshing and bursting citrus flavor.
Andrea
Hi Lathiya!
Glad you enjoyed them—thanks for trying the recipe.
Lora
Lemon bars are my favorite and this eggless version is delightful! The crust is also very easy to make!
Andrea
Hi Lora!
Good to know—thanks for the feedback!
Sonja
These eggless lemon bars are an absolute revelation! I was amazed at how bright, tangy, and satisfying they turned out—just as good (if not better!) than the traditional version. The texture is perfect, and the flavor is beautifully balanced. Thank you for proving that you can have a delicious lemon bar without eggs. This recipe is a total win!
Andrea
Hi Sonja!
Got it. Thanks for sharing—glad the eggless version worked well for you.
Criss
These eggless lemon bars are so bright and zesty—can’t believe there’s no egg in them! Such a fun treat for any citrus lover.
Andrea
Hi Criss!
Good to hear—thanks for sharing.
Bev
These lemon bars were amazing! They had just the right amount of lemon flavor!
Andrea
Hi Bev!
Appreciate the feedback—happy to hear you liked them.
Swathi
No egg in the recipe made me curious to try it, I tried, enjoyed so smooth and delicous.
Andrea
Hi Swathi!
Appreciate you trying it—happy to hear it worked out well.
Sonja
Great, I was looking for a recipe that has a custard/curd like filling without eggs. Yours is super delicious and I might be borrowing it for some variations in my own. 🙂
Andrea
Hi Sonja!
Thanks! Hope your twists on it come out delicious.
Paula
These lemon bars turned out great without eggs! I'm not vegan, but we were out of eggs and I didn't want to head back to the store. Really pleased with how these turned out!
Andrea
Hi Paula!
Thanks for sharing—glad they came out great!
Genevieve
Lemon bars are so good! I've never tried making them, without eggs and now I know how too.
Andrea
Hi Genevieve!
Good to know it worked—thanks for trying the recipe!
Krystle
These are so rich and delicious even without the eggs. Would make again!
Andrea
Hi Krystle!
Glad you enjoyed them—thanks for the feedback!
Juyali
Tried these today when we wanted something sweet but had no eggs—super easy and set perfectly after cooling. Loved the flavor, and my kids didn’t even notice they were eggless!
Andrea
Hi Juyali!
Thanks for sharing—glad the recipe worked well for you and your kids enjoyed it!
Elizabeth
These turned out great!! Yummy and irresistible!!!
Andrea
Hi Elizabeth!
Happy to hear that—thanks for the feedback!
Nicole Kendrick
I love how bright and citrusy these are! I can't wait to make them again.
Andrea
Hi Nicole!
Happy you liked the citrusy flavor—thanks for sharing!
Daisy
Hello, thanks for this recipe. I would really want to try this. Could you please help me with grams measurements instead of cup size and is there any alternative for all purpose flour
Thanks
Daisy
Sheekha
Mine is extremely sticky and very sweet
Ann McQuerry
Corn allergy here…..can I sub flour?
Andrea
Hi Ann, Thanks for the question.
I am going to suggest my favorite thickener of all, which is arrowroot.Arrowroot has the same thickening power as cornstarch, so a 1:1 substitution works, but it doesn't hold as well under heat. I know it works well for pies, so I am going to suspect it will work here as a substitute. I have not tried arrowroot, but if you are brave, do give it a try. I will try it eventually and update the post at that point. Let me know how it goes! —Andrea
Lynelle
Doubled the recipe. Followed exactly. Did not thicken like a bar. Gooey. Will not make again.
Andrea
Hi Lynelle,
I have made this recipe a number of times successfully. I am going to make it again and report back anything I learn that could help us here.
—Andrea
Julie
Hello! So I’ve been missing eating a good lemon bar as my egg allergy is in full force these days.
As I have a wheat allergy, I’m wandering if I cab switch out the apf with bobs mill apf or would I have to make some other adjustments? I know bobs also has a gf baking flour 1:1 that has a blend.
Andrea
Hi there Julie, Sorry, I haven't tried it myself, but I don't see why that wouldn't work with the Bob's 1:1. Try it and then report back if you can so that others with wheat allergies can benefit:) — Andrea
Michelle Sparrow
Eggless Lemon Bars......made these for a particularly finicky husband. Absolutely loved them. No tweaking needed. Followed the recipe as is, and was in the kitchen the next day making a double batch to make them last. Thank you so so much for this recipe. My adult children are also now addicted to them.
Andrea
Hi Michelle, Thanks for the comment. That is SO GREAT! Happy to hear that more lemon bar lovers are getting to enjoy their favorite treat again! — Andrea
ezgi
i tried making these and followed the recipe to a T but the crust came out too buttery and ended up burning and setting off fire detectors, any tips?
Andrea
Hi Michelle,
That's crazy, and so sorry to hear that! There are so many factors in recipes that can yield different results, and it is hard to protect against all of them when writing a recipe. Thoughts are: 1) your sugar wasn't fine, and so it didn't absorb any of the butter. 2) your baking tray was on the thinner side, causing burning 3) your oven temperature is hot. You can test the temp with an oven thermometer, and different ovens are different. Anyways, sounds definitely too hot. 4) was the flour all-purpose, or something else?
— Andrea
Radha Diniz
I actually tried the recipe with milk instead of coconut milk, Bc I didn’t have and figured it’s ok. Half way through I thought what if it curdles with the lemon juice and googled and saw some other lemon bar recipes using milk, but then my mixture wasn’t thickening and I was scrolling reading these comments and saw your comment that milk probably wouldn’t work, and then freaked out because I work at a restaurant and was making these for dessert for our daily lunch deliveries and had no time to start over...BUT it worked out in the end and thickened beautifully and were so delicious everyone loved them:)
Andrea
So happy to hear that Radha!!! You have paved the way for many others now. Thank you!
Carol Johnson
My grocer doesn’t carry coconut milk. Can I use sweetened condensed milk and reduce or leave out the sugar?
Andrea
Hi Carole, I haven't tried that, but it could work. Since the cornstarch is there for thickening, it should thicken any liquid. The only thing is that there is a slight help in terms of thicking from the coconut milk, because it it semisolid at room temperature. So maybe increase the cornstarch by 1 tablespoon. Let us know if you try it, and how it turns out! — Andrea
NJ
I made these last night for my little sister who has a nasty egg allergy and a serious love for lemon bars!!!! These turned out amazing!!! I have a gluten allergy so swapped out the flour for a GF variety..... I doubt I’ll be going back to a traditional recipe now!!!
Andrea
AMAZING!! So glad it worked out. Thanks for sharing.
Ameera
Hi there! Your recipe looks amazing and I can’t wait to make it for my grandma who has an egg allergy. Since I have no lemons and a fridge with limes is it alright to sub the lemons and lemon zest with an equal amount of lime and lime zest?
Andrea
Hi Ameera,
Thanks for the comment. The lime will add a bitter taste. Think of key lime pie, versus a lemon pie. This is not necessarily a bad thing. I love limes! You could add a little extra sugar to the lime mixture to compensate, but I do think it will work. Let us know how it goes! Happy for you, and your grandma.
Melissa
My son and I made the lemon bars today and they were fantastic! Thank you so much for making this recipe. For people who can’t eat eggs, it’s a big deal to come across something that tastes like the real thing! I’m just wandering now what else that coconut milk, corn starch combo could be used in as an egg substitute. We will definitely be making these again! Would you happen to have a cheesecake recipe?
Andrea
Hi Melissa,
Thanks for leaving a comment and letting us know how it worked out. I agree that it tastes even better than the real thing! I could imagine a lemon tart, lemon pie ... I'm not ready with cheesecake yet, but thanks for the request. Keep checking back.
—Andrea
Carly
I got creative & simmered dried hibiscus flowers in the coconut milk, then strained them out! This gave them a pink lemonade look and flavor. I also sprinkled shredded coconut on top the last 5min of baking. So delicious! I didn't have the right pan so I made 1/2 shallow batch. Will make again in a deeper dish and hopefully they'll be even more presentable. Thank you xo
Andrea
Oh my Carly. That sounds incredible!!!
Sam
I made these for my staff at work, we have an egg free kitchen due to a bad allergy. This is one of the best eggless recipes I've tried, it came out delicious!. I used a few drops of yellow food coloring as apposed to turmeric because I couldn't find it in my mess of a spice cabinet and they came out beautiful!
Andrea
Hi Sam, That is really fantastic to hear. So happy that it worked out for you. The food coloring idea was a stroke of genius. — Andrea
Amaury
I am about to make it this evening. I noticed that unsalted butter could be replaced with either vegan butter or coconut oil. If that is the case, I take it would be okay to use ghee, right?
Andrea
Sorry it took so long to reply here. Did you try it? How did it go? Ghee should work. It is a little less solid at room temperature than coconut oil and vegan butter, so it will give less structure, however, I still think it would work fine. —Andrea
Amaury
I came to the same conclusion, so I decided to use butter. I think if I were to use ghee, I would need to use more than a 1/2 cup, maybe 3/4 to a cup. But I did substitute the sugar with light brow sugar in the crust. I plan on making another batch, I am on using jaggery or palm sugar.
Sandy
Hi there. Your lemon slice recipe sounds delicious! Haven't tried it yet, so can't rate it. But when do you add the turmeric?
Andrea
Hi Sandy, Thanks for the question and bringing it to my attention that the turmeric was left out of the steps! I've updated it now. You can add the turmeric with the coconut milk and sugar. Best to add turmeric as early as possible so that it fully heats and cooks. Cooking turmeric is what removes its raw taste. Thanks for asking, and good luck with the recipe! — Andrea
Jessie
Hi!
The recipe looks absolutely amazing. Is there any way to use normal milk instead of coconut?
Andrea
Hi Jessie, It could work, but probably not. The cornstarch is the main thickener for this recipes, but coconut cream is a solid at room temperature, so it also plays a role, and you would loose that. Another concern is the milk curdling when you added the lemon juice. Do let me know how it goes if you decide to try it. You could try it without the crust, just to see how it sets up. All the best, Andrea.