Zesty Vegan Lemon Squares

These tangy vegan lemon squares bring all the bright citrus flavor and buttery shortbread texture of traditional lemon bars without any animal products. The contrast between the crisp crust and the smooth, zingy topping creates a dessert that's both refreshing and comforting.

I first made these squares for a summer potluck where several guests had dietary restrictions. Everyone was shocked when I revealed they were vegan even the most dedicated dairy lovers went back for seconds.

Ingredients

• Vegan butter: Creates that rich buttery flavor in the crust without any dairy
• White sugar: Provides the perfect level of sweetness to balance the tart lemon
• Vanilla extract: Adds depth and warmth to both layers
• Cornstarch: Is the secret thickening agent that replaces eggs perfectly
• Plant based milk: Such as oat or soy gives the filling body and creaminess
• Fresh lemon juice: Delivers that bright vibrant flavor essential for authentic lemon bars
• Ground turmeric: Optional but gives the filling that beautiful yellow color naturally
• Powdered sugar: For dusting adds that classic finishing touch and extra sweetness

Step-by-Step Instructions

Prepare the pan:

Line an 8x8 inch baking pan with parchment paper leaving overhang on the sides for easy removal later. The parchment prevents sticking and makes cleanup simple. Preheat your oven to 325°F to ensure even baking.

Make the shortbread base:

Combine melted vegan butter with sugar vanilla and salt in a bowl mixing until smooth. The melted butter ensures even distribution of fat throughout the dough. Add flour and mix until a firm dough forms. The texture should be similar to wet sand that holds together when pressed.

Form the crust:

Press the dough firmly and evenly into your prepared pan using your fingertips. Take your time here to create a level surface with no thin spots. A flat bottom glass can help create an even layer. Bake for 17 to 19 minutes until the edges turn golden brown. The crust should be firm but not overly browned.

Prepare the lemon filling:

Whisk sugar and cornstarch in a saucepan until well combined with no lumps. This dry mixture prevents the cornstarch from clumping when liquids are added. Add plant milk lemon juice and turmeric whisking until combined. Do not worry if the milk appears to curdle this is normal and will smooth out during cooking.

Cook the filling:

Place the saucepan over medium high heat bringing the mixture to a simmer. Whisk constantly to prevent scorching and ensure even cooking. Continue cooking for about 5 minutes until the mixture thickens substantially becomes translucent and turns bright yellow. The filling should coat the back of a spoon when ready. Remove from heat and stir in vanilla extract.

Assemble and chill:

Pour the hot lemon filling over the baked shortbread crust spreading it evenly with a spatula. Allow to cool at room temperature for about 30 minutes before refrigerating for 1 to 2 hours or overnight. Complete chilling is crucial for clean cutting and proper texture development.

Finish and serve:

Once fully chilled remove the entire dessert from the pan using the parchment overhang. Cut into squares with a sharp knife wiping the blade between cuts for clean edges. Just before serving dust with powdered sugar for that classic lemon bar appearance.

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The turmeric addition is my favorite secret weapon in this recipe. While completely optional it gives these bars that gorgeous sunny yellow color naturally without affecting the flavor. My nephew once helped me make these and was absolutely fascinated watching the filling transform from pale to bright yellow during cooking.

Storing Your Lemon Squares

These vegan lemon squares keep beautifully in the refrigerator for up to one week when stored in an airtight container. For best results layer them with parchment paper between each layer to prevent sticking. The flavors actually develop further after a day or two making them perfect for make ahead desserts.

Troubleshooting Tips

If your filling seems too runny after cooking it likely needs more time on the heat. The transformation happens suddenly the mixture will go from thin to thick in just moments. Watch for a noticeable change in translucency and resistance when stirring.

Flavor Variations

These lemon squares can be customized with different citrus flavors. Try substituting part or all of the lemon juice with lime juice for a different tang or orange juice for a sweeter profile. Adding 1 teaspoon of lemon zest to the filling intensifies the citrus flavor dramatically.

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A perfect treat to bring brightness to any gathering or enjoy as an indulgent snack at home.

Frequently Asked Questions

→ Can I use a different size baking pan for these lemon squares?

While the recipe calls for an 8×8 inch pan, you can use a 9×9 inch pan for slightly thinner squares (reduce baking time by 1-2 minutes). For a 9×13 inch pan, you'll need to multiply the recipe by 1.5 or even double it for the proper thickness.

→ Why is my lemon filling not thickening properly?

The cornstarch needs to fully activate by reaching a simmer. Continue cooking while whisking until the mixture becomes translucent and thick. If still having issues, you can add an additional tablespoon of cornstarch mixed with a bit of cold plant milk and continue cooking.

→ What's the best plant-based milk to use for this recipe?

Soy milk and oat milk work best as they have higher protein content and creaminess that helps achieve the right texture. Almond milk can work but may produce a slightly less rich result.

→ How do I know when the shortbread crust is properly baked?

The shortbread crust should be lightly golden around the edges after about 17-19 minutes. It will still be slightly soft when hot but will firm up as it cools. Overbaking will make it too crisp and brittle.

→ Can I make these lemon squares without the turmeric?

Absolutely! The turmeric is only added for color to give the filling that vibrant yellow hue. Leaving it out won't affect the flavor, just the appearance of your lemon squares.

→ How far in advance can I make these squares for a party?

These vegan lemon squares can be made up to 3 days in advance. Store them in the refrigerator in an airtight container and add the powdered sugar just before serving for the best presentation.