Bumper crop


Our neighbors left a bag of lemons on our front porch last week.  Apparently they had a bumper crop and we were the lucky recipients of the excess. 

I’ll be more than happy to take those off your hands.  🙂


I searched and searched for lemony recipes. 

And then I came upon Veganomicon’s lemon bar recipe.

I was pretty curious as to how a lemon bar could be good without eggs, but I decided to give it a whirl.  I also changed the recipe by dusting the top with coconut flakes rather than confectioners’ sugar. 


They turned out just fine 😉

I really wish I had better photos of the end product, but by the time the lemon portion had set, so had the sun.  Without natural light I am not as good at making food look tasty, so I’ll give you the pictures of the process and the recipe, but stay tuned for better lit photos. 

Vegan Coconut Lemon Bars



  • 1 3/4 cup all-purpose flour (I used whole wheat, but I’d recommend all purpose)
  • 2/3 cup confectioners’ sugar
  • 1/4 cup cornstarch (I used arrowroot)
  • 1 cup vegan butter (I used Earth Balance)









Pulse the flour, sugar, and arrowroot in a food processor, adding EB in chunks at a time.  Blend until it resembles a course meal that will hold together when you ball it up in your hand.  Sprinkle into a PAM sprayed pyrex pan and press down firmly (I used my measuring cup) into an even layer.  Keep the edges slightly raised so it can hold in the lemon filling.  Refrigerate it while the oven preheats to 350, then bake it (unfilled) for 25 minutes. 

I was really nervous putting the cold pan into the hot oven, thinking it would crack, but all was good, so have no fear.


While that all goes down in the oven, you can get to work on the filling.


  • 1 1/3 cup water
  • 3 tbsp agar flakes
  • 1 1/4 cups granulated sugar
  • 1/8 tsp turmeric (omitted)
  • 2/3 cup fresh lemon juice
  • 3 tbsp arrowroot powder
  • 1 tbsp finely grated lemon zest (I left it coarsely grated)
  • 1/4 cup soymilk (I used coconut milk)
  • coconut flakes (to sprinkle on top)




















To prepare the filling, combine the agar and the water in a saucepan to soak for 15 minutes.  While it soaks, zest and juice the lemons.  This dual citrus squeezer is the handiest tool ever.  Mix the arrowroot to the lemon juice to dissolve.  Bring the agar/water combo to a boil for about 10 minutes or until the agar is completely dissolved.  Add the sugar, lemon mix, and coconut milk and let it simmer, stirring it until it starts to thicken.  Pour it over the crust and let it cool before putting it in the fridge to further set.  Once the filling has set, sprinkle coconut on top.


Slice into squares and serve.


Tangy, sweet, and downright delicious. 

The only thing I would change would be increasing the amount of filling on top (I prefer a ratio of more lemon topping).  Okay, one more thing.  I’d also use all purpose flour instead of whole wheat.  It was good, but I bet the actual flour called for would have been better.  As for the coconut topping?  That was the best idea ever and I’m pretty sure it’s worth trying.

I still have lemons to use…ideas?

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Comments (0)

  1. movesnmunchies

    these look fab! i just ordered that book.. IM SO EXCITED TO DIG IN!

  2. Katie

    lemon poppy seed muffins! a favorite of mine. 🙂


  3. Evan Thomas

    Great recipe! That sounds delicious

  4. Amanda

    These look incredible. I love using fresh lemons in recipes! They have such a distinct flavor.

  5. Allison

    I absolutely am in love with those types of citrus presses! Ever since the first time I saw one I had to have one. I don’t know how anyone lives without one. I’ve never tried anything like those lemon bars but they look delicious.

  6. Sarah B @ Bake + Bike

    Duuude I love lemon squares and those just look insanely good! I always top mine with coconut as well.

    I second the lemon-poppyseed muffin suggestion! I also found this recipe for vegan lemon maple scones, which sound pretty awesome – http://veganyumyum.com/2008/03/lemon-maple-scones-with-vegan-clotted-cream/

  7. Christine (The Raw Project)

    The lemon bars look wonderful! The Real “Cheeze” Cake from Ani’s Raw Food Kitchen uses a lot of lemon juice and is one of my favorites.

  8. elise

    ooooh awesome rec. thanks!

  9. Katie

    I want to come to your house and eat one of these right now. I need a lemon squeezer before I can attempt this recipe – doing all those by hand (and finding the little seeds) sounds kind of tedious to me, but I’m sure the end product is worth it! I can’t wait to see what you do with the rest of the lemons. 🙂

  10. Freckled Foodie


    this lemon lavendar avocado loaf reminded me of you.

    i think you’d love it!


  11. jamela224

    amazing amazing pics!!!! 🙂 when life gives you lemons…make lemonade! 😉

  12. Pure2raw twins

    LOVE LEMONS!! We make a raw lemon bar, one of my favs!!


  13. Deb (SmoothieGirlEatsToo)

    Wow, arrowroot and agar- two things I have in my kitch but have NO idea what to do with!? Cool!

    I know it’ll sound crazy, but I’ve actually made lemon smoothies that were surprisingly good! 🙂

    PS Love your avo-pea mash from a few posts ago- genius!

  14. BroccoliHut

    Really tempted to make these–lemon bars always remind me of my Nana and her legendary recipe!

  15. kissmybroccoli

    These look REALLY good…and I don’t even like lemon flavored treats!

  16. lynn @ the actor's diet

    i had agar agar in the house forever and finally got rid of it. now i wanna make these bars! or make someone else make them for me.

  17. janetha g @ meals & moves

    life really DID hand you lemons! these look great. i LOVE lemon bars. but my version is made with a shitload of butter and egg yolks. i should try your version. i am sure the vegan boys would love me.

    oh, i am having a dinner party saturday. what are some really hearty vegan main dishes? help me.

  18. Holly

    what the eff is agar agar?!?

  19. elise

    seaweed. tasteless goop that is basically gelatin for vegans