Easy Vegan Lemon Squares

Print Recipe
5 from 1 vote

Easy Vegan Lemon Squares

These lemon bars are so easy to make and are a perfect combination of fresh, tart lemon curd and a crumbly, buttery shortbread crust. Sweet and buttery and perfect for an Easter treat or a spring dessert.
My Notes:
Prep Time10 mins
Cook Time25 mins
Cooling Time2 hrs
Total Time2 hrs 35 mins
Meal Type: Dessert
Keyword: Lemon Squares, squares, Vegan Lemon Squares
Special: Freezer-Friendly, Nut-Free, Soy-Free
Tool: Oven
Ingredient: Lemons
Servings: 9 large bars
Calories: 312kcal
Ingredients
For the Vegan Shortbread Crust:
  • 1/2 cup(s) vegan butter melted
  • 1/4 cup(s) white sugar
  • 1 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) salt
  • 1 cup(s) all-purpose flour
For the Vegan Lemon Layer:
  • 1 1/3 cup(s) white sugar
  • 6 tablespoon(s) cornstarch
  • 1 1/3 cup(s) plant-based milk (such as oat or soy)
  • 1/2 cup(s) lemon juice
  • 1/4 teaspoon(s) turmeric (optional for colour)
  • 1 teaspoon(s) vanilla extract
  • 1 - 2 tablespoon(s) 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.
Notes
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk. 
Nutrition
Calories: 312kcal | Carbohydrates: 56g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 165mg | Potassium: 85mg | Fiber: 1g | Sugar: 39g | Vitamin A: 618IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan