Vegan Lemon Bars

Vegan Lemon Bars are a delightful dessert to enjoy in springtime. This recipe is easy to make and modify for your dietary needs. For a gluten-free option, try substituting with 1:1 gluten-free flour. Top with a sprinkle of powdered sugar or fresh raspberries or blueberries.

Ingredients

Yield: ~20 small squares Time: 45 minutes

Vegan Lemon Bars

Shortbread

• 1 cup non-dairy butter
• 1 Tbs lemon zest
• 1/4 cup powdered sugar
• 1/8 tsp salt
• 2 cups flour

Lemon Filling

• 1/2 cup fresh lemon juice (about 3 lemon’s worth)
• 3/4 cup coconut cream*
• 1/4 cup cornstarch
• 3 Tbs lemon zest
• 1/2 cup granulated sugar
• 1/2 cup vegan butter
• 1/8 tsp salt
• Small pinch of turmeric powder
• Extra powdered sugar for topping

Directions

1. Preheat the oven to 350ºF
2. Prepare a square baking pan with parchment paper or lightly grease with vegan butter
3. In a mixing bowl, cream together the butter, lemon zest, powdered sugar, and salt until thoroughly combined.
4. Then, gradually fold the butter mix into the flour by hand, being careful not to overmix. The dough should form together and only be a little crumbly.
5. Press the dough into the baking pan evenly. Place the shortbread in the oven and bake for 20-25 minutes or until golden.
6. Meanwhile, prepare the lemon filling.
7. In a medium saucepan, whisk together the lemon juice and cornstarch until thoroughly mixed and free of lumps.
8. Then, whisk in the salt, lemon zest, coconut cream, sugar, and butter.
9. Set heat to medium on the stove to cook the lemon filling, whisking together constantly until the butter and sugar have melted. Then add in the turmeric.
10. Continue whisking for about 10-15 minutes until the filling begins to bubble.
11. Remove from heat once done. The filling should be glossy and thick.
12. Evenly distribute the filling on top of the shortbread and allow it to cool and set.
13. Cut and serve once fully cooled.

Store leftovers in the refrigerator for up to 5 days. Wait until the lemon bars have fully cooled before dusting with powdered sugar on top, otherwise, the sugar will dissolve into the filling.

*You can try and substitute the coconut cream for another thick non-dairy milk such as cashew or oatmilk combined with silken tofu (1/2 cup each), but will result in not as thick of a bar filling.

Nutrition Information

Nutrition Disclaimer

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