Vegan Lemon Bars - Everyone has to start somewhere and here is mine. My first attempt at a home-baked vegan dessert is probably not even one Amber would like, but it came out surprisingly well. The eggs in a traditional lemon bar recipe were replaced with silken tofu. The recipe I used called for 1 cup of lemon juice, which was for me too much. The texture is surprisingly similar, just a little gooier. I put it in the fridge, which made the filling a little soggier and made it soak up the powdered sugar. Not bad for a first effort, and OK to make again.