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Vegan lemon cake bars vintage

Vintage Lemon Bars

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 35

This light, fresh cake bar brings me back to long summer days spent at the beach and picnic lunches. Revised from the CIA Encyclopedic Cookbook, dated 1950.

Author Laura Crotty
by Laura Crotty
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 35 Lemon Bars (35 Servings)
Needed Kitchenware: Stand mixer (or electric mixer, or wooden spoon and mixing bowl), small bowl, mixing bowl, spatula, 1 15x10x1 inch sheet pan, sifter
  • 1 tbsp vegan butter or oil for greasing sheet pan
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • ⅓ cup non-hydrogenated vegetable shortening at room temperature
  • ¾ cup coconut sugar
  • 1¾ cups plus 4 tsp all-purpose flour
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 1 tsp baking powder
  • ⅓ cup plus 2 tbsp almond milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
Recipe Directions


  • Preheat oven to 350 degrees F.
  • Grease the sheet pan and set aside.
  • In a small bowl, mix together the ground flaxseed and water thoroughly. Set aside.
  • Add the shortening to your stand mixer or into a mixing bowl to cream it. If using a stand mixer or hand mixer, beat the shortening for 1 minute on low speed. If using a wooden spoon, mix the shortening by hand for a few minutes.
  • While still mixing the shortening, add the coconute sugar in a little bit at a time until all encorporated. Add the flaxseed and water mixture and combine. Set aside.
  • In a separate mixing bowl, sift together the flour, cornstarch, salt, and baking powder.
  • Add the dry ingredients to the shortening mixture a little at a time while mixing with a spatula. After adding a little of the dry ingredients, add the almond milk and lemon juice a little at a time while mixing. Alternate between the two while mixing until everything is mixed together. When done, use the spatula to gently fold in the lemon zest.
  • Spread the mixture evenly into the sheet pan and bake for 20 minutes.
  • Remove from the oven and allow to cool completely before cutting to serve. Enjoy!
Recipe nutrition

Nutritional Information

Yield: 35 Lemon Bars
Servings: 35
Information per serving:
Energy: 60.5 kcal
Carbohydrate: 9.3 g
Protein: 0.7 g
Fiber: 0.3 g
Sugar: 4.2 g
Fat: 2.4 g
Monounsaturated Fat: 0.5 g
Polyunsatured Fat: 1.2 g
Omega-3: 0.1 g
Omega-6: 1 g
Saturated Fat: 0.5 g
Trans Fat: 0.02 g
Cholesterol: 0 mg
Choline: 0.9 mg 0% DV
Folate: 1.9 µg 0% DV
A: 0.2 IU 0% DV
B1: 0 mg 0% DV
B2: 0 mg 0% DV
B3: 0.1 mg 0% DV
B5: 0 mg 0% DV
B6: 0 mg 0% DV
B12: 0 mg 0% DV
C: 1.1 mg 1% DV
D: 0 IU 0% DV
E: 0.6 mg 3% DV
K: 1.4 µg 1% DV
Calcium: 5.7 mg 0% DV
Copper: 0 mg 1% DV
Iron: 0.1 mg 0% DV
Magnesium: 1.7 mg 0% DV
Manganese: 0 mg 2% DV
Phosphorus: 7.2 mg 1% DV
Potassium: 12.5 mg 0% DV
Selenium: 2.2 µg 4% DV
Sodium: 1.8 mg 0% DV
Zinc: 0 mg 0% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Laura Crotty, an award-winning culinary writer, has a thing for old cookbooks. She is the author of The Little Vegan Dessert Cookbook-Lincoln Square Books and a culinary host @ The Plant Based Network. You can visit Laura @ on Twitter: crotty_laura and Instagram: broiledgrapefruit

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