Vegan Lemon Squares (Print Version)
# Ingredients:
→ Vegan Shortbread Crust
01 -
½ cup vegan butter, melted
02 -
¼ cup white sugar
03 -
1 teaspoon vanilla extract
04 -
¼ teaspoon salt
05 -
1 cup all-purpose flour
→ Vegan Lemon Layer
06 -
1 ⅓ cups white sugar
07 -
6 tablespoons cornstarch
08 -
1 ⅓ cup plant-based milk (oat or soy recommended)
09 -
½ cup lemon juice
10 -
¼ teaspoon ground turmeric (optional for color)
11 -
1 teaspoon vanilla extract
12 -
1-2 tablespoons powdered sugar (optional for dusting)
# Instructions:
01 -
Preheat your oven to 170°C (325°F). Line a 20 cm (8-inch) square pan with parchment paper, leaving overhang on the sides for easy removal, or use a silicone pan.
02 -
In a medium bowl, combine melted vegan butter, sugar, vanilla extract, and salt. Mix thoroughly. Add flour and mix to form a firm dough. Transfer dough to the prepared pan and press firmly with your fingers to create an even layer.
03 -
Bake for 17-19 minutes until golden around the edges. Remove from oven and poke any bubbles with a fork to flatten them. Set aside.
04 -
In a saucepan, whisk together sugar and cornstarch. Add plant-based milk, lemon juice, and turmeric, whisking to combine. Don't worry if the milk curdles—it will smooth out during cooking.
05 -
Place the saucepan over medium-high heat and bring the mixture to a simmer. Whisk frequently until the filling thickens, becomes translucent, and turns bright yellow, approximately 5 minutes. Remove from heat and whisk in vanilla extract.
06 -
Pour the lemon layer over the baked shortbread crust and spread evenly with a spatula. Cool at room temperature for 30 minutes, then refrigerate for 1-2 hours or overnight until completely chilled.
07 -
Once chilled, remove from pan using the parchment paper overhang and slice into squares. Dust with powdered sugar just before serving if desired.
# Notes:
01 -
Store lemon bars in an airtight container in the refrigerator for up to 1 week.