vegan lemon bars

These vegan lemon bars are the best ever. Tangy, sweet and lemony with a shortbread crust and a filling that tastes like lemon meringue pie!

Vegan Lemon Bars

(250 grams) All Purpose Flour*

(100 grams) White Sugar

Salt

(225 grams) Vegan Butter

(240 milliliters) Lemon Juice (Freshly Squeezed, about 4 Large Lemons)

(400 grams) White Sugar

Lemon

(400 milliliters) Can Coconut Cream

(64 grams) Cornstarch

Turmeric*

Sugar

Preheat the oven to 350°F (180°C) and prepare a 9&#215;13 baking dish by spraying it with non stick spray and lining it with parchment paper so that there is a parchment paper overhang on each side. Set aside.

Add the all purpose flour, white sugar and salt for your shortbread crust to a mixing bowl and mix together.

Use your hands to break up the butter with the flour until it reaches a crumbly texture, then gradually start to form it into a big ball of dough. 

Place the dough into the prepared dish and use your hands to smooth it down across the bottom of the dish into a smooth even layer. 

Place into the oven and bake for 20 minutes until the edges are lightly browned. When it&#8217;s done, remove from the oven, leaving the oven on, and let it sit on the countertop while you prepare the lemon filling. 

Add the freshly squeezed lemon juice, sugar, lemon extract, salt, coconut cream, cornstarch and turmeric to a saucepan and whisk as it heats until the ingredients are well combined. Then switch to a wooden spoon and keep stirring. It will suddenly start to thicken dramatically and then you&#8217;ll know it&#8217;s done.

Pour the lemon filling out over the top of the shortbread crust and smooth down. 

Return it to the oven to bake for another 15 minutes at 350°F. 

Remove from the oven and place the dish onto a a wire cooling rack on the countertop for about an hour to cool down before placing the whole dish into the fridge to chill completely. 

Let it chill in the fridge for at least 2 hours until completely chilled before slicing into squares. It&#8217;s even more ideal if you can leave it overnight to really firm up before slicing.

When chilled, remove it from the fridge and lift the dessert out of the dish using the parchment paper overhang. Place onto a wooden board and cut into 24 squares. 

Then sprinkle some powdered sugar over the top and you&#8217;re ready to serve!

I absolutely loved these lemon bars!  I had a craving for lemon and decided to try out this recipe! 
 I ended up using a 5 oz can of coconut cream and the white part off the top of a can of whole fat coconut milk.  I also added some lemon zest into them.  Mine were a great consistency and cut well even after only 2 hours in the fridge.  When they were on the stove they were more of a golden color, but after cooling overnight they turned the electric yellow pictured here.  Great recipe- highly recommend!

These Vegan Lemon Bars are a delicious, healthy, egg-free treat for the whole family to enjoy!

all-purpose flour

vegan butter (sliced)

sugar

oz package silken tofu

lemon

cornstarch

nutritional yeast flakes (for color)

turmeric ((for color))

lemon juice

plant-based milk

lemon extract

coconut oil

turmeric

Preheat oven to 350°F. Line a 9x9-inch square pan with foil. Give the foil a light coating of vegetable spray.

Combine flour, butter, and powdered sugar in a food processor and pulse for several seconds, until combined, but still crumbly. Press into the bottom of the prepared pan. Top with either the Tofu Lemon Curd OR the Simple Lemon Curd.

If you&#039;re making your lemon bars with the tofu lemon curd: In the same food processor bowl (no need to wash it out), add the tofu, lemon zest, lemon juice, sugar, cornstarch,  nutritional yeast, and turmeric. Pulse until completely smooth. Pour the lemon filling over the crust and evenly distribute across the pan.

Bake for 25–30 minutes, until the sides are golden brown and the filling is firm (if it&#039;s still overly jiggly, you should cook it a few more minutes).

Remove from the oven and allow to cool. After it&#039;s cooled, transfer to the fridge and chill for 1–2 hours. Once chilled, grab both sides of the aluminum foil and remove it from the pan.

For the Tofu Lemon Curd (Option #1)

If you&#039;re making your lemon bars with the simple lemon curd, in a bowl combine the lemon juice, sugar, milk, and cornstarch. Stir to combine the cornstarch. Pour into a saucepan over medium heat. Stir constantly to dissolve the sugar and to prevent lumps as the mixture thickens. Bring it to a low boil, then reduce heat to simmer and cook for 2–3 minutes, stirring constantly. The mixture should get fairly thick. If you get lumps, simply pulse the curd in a food processor or use an immersion blender.

Once the mixture thickens, remove from heat, add the lemon extract, coconut oil, and turmeric. Stir to combine. Spoon out the lemon curd over the prepared crust.

Bake for 30 minutes, until the sides are golden brown and the filling is slightly firm. It may be a little jiggly.

Remove from the oven and allow to cool. After it&#039;s cooled, transfer to the fridge and chill for 2–3 hours. Once chilled, grab both sides of the aluminum foil and remove the bars from the pan.

For the Simple Lemon Curd (Option #2)

Sprinkle the tops of the bars with powdered sugar. Slice into bars and serve.

Store lemon bars in the fridge. They will keep up to 5 days.

To Serve:

These vegan Lemon Bars are made with a buttery shortbread crust and filled with an easy Meyer lemon curd for the perfect sweet and sour treat.

vegan butter

lemon zest

12 oz package extra firm silken tofu, (liquid drained)

Meyer lemon juice, (5-6 lemons)

vanilla extract

Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.

In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated.

Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.

To make the crust

In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.

Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.

Pour into cooled crust and bake for another 25-30 minutes until the lemon curd has set.

Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.

Dust with powdered sugar or candied lemon slices just before serving.

To make the Lemon Curd

https://www.youtube.com/watch?v=a99SzsOMtr0&t=24s

These vegan Lemon Bars are made with a buttery shortbread crust and filled with an easy Meyer lemon curd for the perfect sweet and sour treat.

Get the full recipe here: https://www.mydarlingvegan.com/vegan-lemon-bars/

Lemon Bars 1

<p>The best vegan lemon bars that are easy, nut free, gluten free, and Paleo, yet taste anything but! Your favorite classic dessert just got better!</p>

Vegan Lemon Bars (Paleo + Gluten Free)

flour

coconut oil, softened

maple syrup

water

coconut cream

tbsp arrowroot powder

tsp vanilla extract

turmeric powder

Grease an 8&#215;8 pan with coconut oil or olive oil.

In a large bowl, cut the coconut oil into the cassava flour until it&#8217;s crumbly in texture.

Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.

Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).

Once the oven is preheated, place the pie crust into the oven to blind bake for 10 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown. 

When the pie crust is baked, let it rest while you make the filling.

While the crust is resting, prepare the filling.

Whisk together the lemon juice, coconut milk, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps. Start with 1/2 teaspoon of turmeric- more turmeric will add more of a turmeric flavor. Alternatively, you can use vegan yellow food coloring. See notes.

When the pie crust is ready, pour the filling into the pan and place the pan back into the oven to bake for 20 minutes.

Remove the pan from the oven and let the pan cool for 20-30 minutes before placing the pan into the fridge to chill for 2-3 hours.

Once chilled, slice the lemon bars into 8, 9, or 16 bars.

Wow these photos are absolutely stunning! Not to mention the bars are sooooo refreshing and delicious! And now for your daily dad joke: these bars are no lemon, they're the REAL DEAL ;)

My filling was super runny! I kept cooking it but I didn’t want the crust to get overly baked. I was hoping that letting it set in the fridge would help. It did a little but not enough. I followed the recipe so not sure what happened. 

PS a little more detail in your instructions could help!

It was working out positively, yet the turmeric added for color (2 level tsp) tasted very, very strong and ruined the flavor. Most curries and so on just have 1/2 a teaspoon in the spice mix. Recipes that include it for color just utilize a 1/2 tsp or a pinch. 

My lemon bars had an unappetizing earthy, musty taste. Perhaps my turmeric was more flavored than the author's. I recommend omitting t the turmeric or using yellow food dye.

The most incredible Vegan Lemon Bars, made with just 8 ingredients and lots of tangy lemon flavor! The buttery shortbread crust is absolutely perfect.

vegan butter, melted

all purpose flour

salt

lemon juice (from about 4 large lemons)

coconut

turmeric,

sugar,

Preheat the oven to 350 degrees F and line an 8 by 8 inch pan with parchment paper, leaving a little overhang for easy removal.

Make the crust: In a medium bowl, add the mix together the melted vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick. Press it into the pan with your hands, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.

Make the filling: In a medium saucepan, add the lemon juice, lemon zest if using for even more lemon flavor, sugar, coconut milk and cornstarch + tiny pinch of turmeric for color, if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. (see photos in post above for reference)

Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.

Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares.

Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!

These vegan lemon bars have a simple shortbread crust and a tangy-sweet lemon layer topped with a dusting of powdered sugar.

Powdered sugar,

(230 grams) vegan butter

(60 grams) powdered sugar

(240 grams) all-purpose flour

½ cup (125 ml) fresh lemon juice

(35 grams) cornstarch

coconut cream or full fat coconut milk*

(215 grams) sugar

(115 grams) vegan butter (like Earth Balance

Line a 9x13 baking dish with parchment paper.

Cream together vegan butter, powdered sugar, lemon zest, and salt. Gradually mix in the flour to create a soft dough. Do not over mix.

Press the dough into the bottom of your baking dish.

Bake the crust for 20-25 minutes or until golden. Prepare the filling as the crust bakes.

Shortbread Crust

In a medium saucepan, whisk together the lemon juice and cornstarch to make a slurry. Make sure there are no lumps. Whisk in the coconut milk and add the sugar, vegan butter, lemon zest, and salt.

Turn heat to medium and stir until the sugar and butter melts. Whisk in the turmeric, adding a small pinch at a time, until you achieve a light yellow colour.

Cook the filling, whisking constantly. Make sure to scrape the bottom and sides of the pot to prevent lumps. Cook the filling until it’s thick and slightly translucent (about 15 minutes total). Once the filling begins to bubble, test it for doneness by stirring it and quickly removing your whisk - once the lines from your whisk stay visible for 7-10 seconds after pulling it out, the filling is thick enough.

Pour the lemon filling over the shortbread crust. Set bars aside to cool slightly before chilling, uncovered. Once chilled, slice lemon bars. Dust with powdered sugar just prior to serving.

Lemon Layer

I made lemon bars for my family last night and they loved them! ! I was surprised at how easy it is to make these and LOVE the fact the recipe is vegan! I'll be making these again soon! :D

A layered cookie with a shortbread cookie bottom topped with a thick layer of vegan lemon curd and dusted with powdered sugar.

corn starch

agar agar powder (or 2 tablespoons agar agar flakes)

soft tofu

lemon zest ((optional))

Preheat your oven to 350°F (190°C).

Combine 2 cups of flour, 1 cup of softened vegan butter, and 1/2 cup of sugar in a mixing bowl and work it together with a pastry mixer or fork until you have a soft dough.

Line the bottom of a 9 X 13 baking dish with parchment paper and press the dough into the bottom of the pan making the dough as even as possible.

Bake the shortbread cookie layer for 30 minutes at 350° F.  Then remove from oven and allow to cool for about 15 minutes before adding the lemon layer.

Make your shortbread layer:

While your shortbread is cooling. Add 1 1/4 cups water,  3/4 cup lemon juice, 1 1/4 cup sugar, 1/4 cup corn starch, 2 tsp agar agar, 1/8 tsp turmeric and 1-2 tsp lemon zest (optional), into a small saucepan and stir well with a whisk while it is still cold.

Turn on the heat to medium and bring to a boil.  Turn down the heat and allow it to slowly boil for 6 minutes (this activates the agar agar).

Turn off the heat and add 1/3 cup of soft tofu.

Puree the lemon filling with an immersion blender for 1-2 minutes until the tofu is completely blended and you have a smooth creamy consistency. (Use a traditional blender if needed, but be very careful.  The sauce will be very hot and sticky.  You may want to blend in two smaller batches so it doesn't overflow.)

Make the Lemon Curd:

Allow the lemon filling to cool for about 5 minutes then give it another good stir with the whisk.  Then pour the lemon curd over the shortbread layer.

Place in the refrigerator for at least 3 hours to allow your lemon bars to set completely.

Assemble the Lemon Squares:

Once your lemon bars have chilled and set, pull them out of the baking dish using the parchment paper and set them on a flat surface.

Cut them into squares.  Keep them in the fridge until you are ready to serve them.

Dust the tops of them with powdered sugar using a wire mesh strainer just before serving.

Serving the Lemon Bars:

These Gluten-Free Vegan Lemon Bars have a rich and &quot;buttery&quot; shortbread base topped with a creamy, sweet and tangy lemon custard!

Gluten-Free Vegan Lemon Bars

g coconut oil ((or sub coconut butter))

maple syrup ((or sub any other similar sweetener))

almond milk

150 g ground almonds (almond meal) (*)

salt (to taste)

900 ml rice milk (*** (see notes))

70 g custard powder (**** (or sub cornflour/cornstarch or arrowroot))

Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.

Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well - add an extra splash of milk if it’s looking too dry to combine.

Transfer the mixture into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin.

Use your fingers to push the mixture all the way to the edges, then use a spatula to press down on it until the surface is completely even.

Bake in oven for 20-25 minutes until golden brown and firm to the touch.

Leave to cool as you make the custard, although it doesn&#039;t matter if it hasn’t cooled completely before pouring on the custard.

For the shortbread base:

Measure out the milk in a jug or measuring container.

Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug.

Heat up the milk in the pan.

Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely.

Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the pan.

Mix well and keep stirring on a low heat for around 5 minutes, until thickened.

Add the lemon juice and maple syrup.

Taste and add extra lemon juice or maple syrup if desired.

For the lemon custard:

Pour the lemon custard over the shortbread base until it’s completely evenly covered and make sure the surface is smooth.

Tap the dish gently on the counter a few times to get rid of the air bubbles.

Leave to cool then keep in the fridge for at least 4 hours until it firms up (may take slightly longer depending on the type of custard powder you use, the temperature of your fridge etc).

Cut into squares once it’s completely firmed up.

Keeps covered in the fridge for up to a few days.

To assemble:

These Gluten-Free Vegan Lemon Bars have a rich and “buttery” shortbread base topped with a creamy, sweet and tangy lemon custard! They’re fresh and fruity, and refined sugar free too. They’re perfect for sharing and make an excellent easy make-ahead dessert.
Full recipe: https://www.rhiansrecipes.com/lemon-bars/

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Vegan lemon bars are tart and sweet and use whole ingredients, plus no tofu and no cashews! Easy and with a vegan shortbread crust.

Vegan Lemon Bars with Shortbread Crust

coconut oil (melted)

banana

Zest and juice of 3-4 lemons (1/3-1/2 c lemon juice)

Powdered sugar (for dusting)

Preheat oven to 350ºF. Grease an 8&#215;8 pan and set aside.

In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don&#8217;t want to over bake the crust, or it will become too hard after you add the filling. Set aside.

In a medium bowl with a handheld mixer, beat together the banana, lemon juice and zest, sugar, vanilla extract, cornstarch and flour until fairly smooth and combined.

Bake for 30 minutes, until filling it set. Allow to cool and refrigerate for at least 1 hour, until cool.

Your "baking gut" deserves an award. These are genius!

Hi!  My shortbread dough turned into a batter not a dough.  I know the issue is my coconut oil - could it have been too hot?  Thanks!

I'm not a fan of bananas either, but it's not really noticeable in these (I don't eat bananas and can't tolerate them in smoothies. But, I'm ok with banana nut bread, if that's helpful). I'd say give these bars a try with the banana first- you might be pleasantly surprised.

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Vegan Lemon Bars (Paleo + Gluten Fr...

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