Vegan Lemon Bars
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
16 bars
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Calories
200 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Lemon Bars
Description
Vegan Lemon Bars consist of a soft, slightly crumbly base made by blending flour, sugar, salt, coconut oil, and soy milk into a dough pressed into a pan and baked until lightly browned at the edges. While the base bakes, the lemon curd filling is prepared by whisking lemon juice, sugar, cornstarch, zest, lemon extract, salt, turmeric for color, and coconut cream in a saucepan until thick and glossy. This curd is poured over the baked base and set to cool, resulting in a vibrant lemon layer.
The combination offers a firm but tender crust with a smooth, tangy filling enhanced by the zest and extract, with coconut cream lending richness to the curd. A light dusting of powdered sugar adds a touch of sweetness and presentation.
This recipe uses common vegan ingredients and suggests sourcing coconut cream from international or canned coconut milk sections. Chilling full-fat coconut milk overnight allows separation so the cream can be scooped out if coconut cream is unavailable.
Ingredients
For the base:
- 1 ½ cups all-purpose flour
- ½ cup white sugar organic for vegan-friendly
- ¼ teaspoon salt
- ½ cup coconut oil softened a bit but not melted
- ½ cup soy milk unflavored or almond milk
For the lemon curd:
- ⅔ cup lemon juice about 4 to 6 lemons
- ½ cup white sugar organic for vegan-friendly
- ¼ cup cornstarch
- 2 tablespoons lemon zest
- ½ teaspoon lemon extract
- ¼ teaspoon salt
- Pinch Turmeric optional, for color
- ¾ cup coconut cream see note
For topping:
- powdered sugar
Instructions
- Preheat the oven to 350°F and lightly oil a 9 x 9 inch square baking pan.
- Make the base by stirring together the flour, sugar and salt together in a medium mixing bowl. Add the coconut oil and cut it in using a pastry cutter or a fork, until the mixture resembles fine crumbs. Stir in the milk to form a dough, continuing to stir or mix with your hands until it's nice and uniform.
- Press the dough evenly into the bottom of the prepared baking pan. Place it into the oven and bake just until the edges begin to brown, about 20 minutes.
- While the base bakes, make the curd. Place the the lemon juice, sugar, cornstarch, lemon zest, lemon extract, salt, and turmeric (if using) into a small saucepan. Whisk until uniformly combined. Place the saucepan over medium heat and whisk in the coconut cream. Continue to whisk the mixture constantly as it heats up. The mixture should thicken up quickly once it gets to a simmer. Cook about 1 minute more, continuing to whisk vigorously, then remove the saucepan from the heat.
- Once the base comes out of the oven, pour the lemon mixture over it, and smooth it out into an even layer. Return the pan to the oven and bake about 15 minutes longer. You should see a few bubbles forming in the curd by this time.
- Remove the pan from the oven and transfer it to a cooling rack to cool. The curd will continue to set as it cools. Once it has cooled completely and the curd has set, slice into 16 bars.
- Sprinkle with powdered sugar and serve.
Notes
- Coconut cream can be found in the international foods aisle near canned coconut milk; brands like Trader Joe's and Thai Kitchen are common.
- If coconut cream is unavailable, refrigerate full-fat canned coconut milk overnight and scoop the solidified cream from the top for use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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