Confession time: I LOVE lemon bars! Although, traditionally, they are made with eggs and butter, making them not at all vegan. Enter, Sam Turnbull: Veganizer at large!! Trust me when I say these Easy Vegan Lemon Squares are over-the-top scrumptious, delicious and (as always) you don't need eggs, butter, or any animal products to make them. How's that for a game changer of a vegan dessert recipe, eh?
My Easy Vegan Lemon Squares are super easy to make with ingredients you may already have around your kitchen. I'm not sure how familiar you are with me and my recipes, but that's kind of a "theme" around here: fast, easy, cheap, fuss-free, and delicious!!
The buttery, crunchy crust will delight at first bite before melting in your mouth and the fresh, tart lemon curd is a refreshing companion to that flavour. These bars are fast-becoming a new favourite in my house. Seriously - we can't stop eating these things!!
How To Make Easy Vegan Lemon Squares:
For the shortbread crust: Preheat your oven to 325F (170C). Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan. Alternatively use a silicon pan.
In a medium bowl, add the melted vegan butter, sugar, vanilla extract, and salt. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough. Bake for 17 - 19 minutes until the dough is golden around the edges. Remove from the oven and if there are any bubbles you can poke them with a fork to remove them. Set aside.
For the easy vegan lemon squares layer: Add the sugar and cornstarch to pan and whisk to combine. Add the plant-based milk, lemon juice, and turmeric and whisk. (It's ok if the milk curdles, it will come back together when cooked).
Now put the pot over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon square filling gets thick, translucent, and bright yellow, about 5 minutes. Remove from heat and whisk in the vanilla extract.
Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled. When chilled you can remove bars from the pan and slice.
Sprinkle the lemon bars with powdered sugar if desired, just before serving. Store your easy vegan lemon squares in an air-tight container in the fridge for up to 1 week. If you would like to try another, more spreadable lemony recipe that you can spread on scones, try my Easy Vegan Lemon Curd.
Common Questions:
- Can I make lemon bars gluten-free? Yes! If you swap out the all-purpose flour for a gluten-free, it should work perfectly! Check out the comments below as some people have already tried this and had great success 🙂
- How long do lemon bars keep? If kept covered, lemon bars can keep in your fridge for about 1 week.
- Can you freeze lemon bars? Yes, you can. Lemon bars can be frozen for up to 3-4 months if stored away in an air-tight container. Simply cut the cooled bars (without powdered sugar topping) into squares, then place in a container and freeze.
Bon Appetegan!
Sam Turnbull.
Easy Vegan Lemon Squares
Ingredients
For the Vegan Shortbread Crust:
- ½ cup vegan butter, melted
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
For the Vegan Lemon Layer:
- 1 ⅓ cups white sugar
- 6 tablespoons cornstarch
- 1 ⅓ cup plant-based milk (such as oat or soy)
- ½ cup lemon juice
- ¼ teaspoon turmeric (optional for colour)
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons powdered sugar (optional for dusting)
Instructions
For the shortbread crust:
- Preheat your oven to 325F (170C). Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan. Alternatively use a silicon pan.
- In a medium bowl, add the melted vegan butter, sugar, vanilla extract, and salt. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough. Bake for 17 - 19 minutes until the dough is golden around the edges. Remove from the oven and if there are any bubbles you can poke them with a fork to remove them. Set aside.
For the lemon layer:
- Add the sugar and cornstarch to pan and whisk to combine. Add the plant-based milk, lemon juice, and turmeric and whisk. (It's ok if the milk curdles, it will come back together when cooked). Now put the pot over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon filling gets thick, translucent, and bright yellow, about 5 minutes. Remove from heat and whisk in the vanilla extract.
- Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled. When chilled you can remove bars from the pan and slice. Sprinkle the bars with powdered sugar if desired, just before serving. Store lemon bars in an air-tight container in the fridge for up to 1 week.
Nutrition
Bianca says
ANOTHER BULLETPROOF RECIPE BY SAM
Some reviews mention that the lemon topping doesn't thicken, but that's not at all the case if you follow the recipe correctly.
I wonder if people only cooked for 5 minutes total, when the recipe says 5 minutes AFTER it starts simmering.
I also wonder if people followed the visual cues of when it's ready: it should be glossy, thick and translucent (like the recipe mentions). Everyone's oven is different, so following visual cues is a must in every recipe - it may take more or less time for you.
If you cook for (at least) 5 minutes AFTER it starts simmering, in medium-high heat, and until you see those visual cues: trust me, it will work every time.
This recipe is a keeper 🙂
Sam Turnbull says
Aww thank you Bianca! So happy you love it 🙂 And I agree, visual cues are more important that timing in most recipes.