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These zesty plant-based lemon bars deliver all the bright flavor and crumbly shortbread base of classic versions without using any animal ingredients. The mix of the firm bottom layer and smooth, tangy topping makes a treat that's both cool and satisfying.
I whipped these squares up for the first time at a backyard gathering where many folks couldn't eat certain foods. Everyone was stunned when I told them they were vegan – even the biggest cheese fans grabbed another piece.
Ingredients
- Plant-based butter: Gives that delicious richness to the base without dairy
- Granulated sugar: Balances the sour lemon with just enough sweetness
- Vanilla extract: Brings subtle warmth to both components
- Cornstarch: Works as the key thickener that stands in for eggs
- Non-dairy milk: Like soy or oat adds thickness and smoothness
- Freshly squeezed lemon: Delivers that punchy tang needed for authentic flavor
- Turmeric powder: Not required but naturally creates that sunny color
- Icing sugar: For sprinkling gives a pretty finish and extra sweetness
Detailed Making Process
- Get ready:
- Put parchment in an 8x8 inch baking dish with extra hanging over the edges for pulling out later. The paper stops sticking and helps with cleanup. Heat your oven to 325°F for consistent baking.
- Mix the base:
- Stir melted plant butter with sugar, vanilla and salt until it's all combined. The melted butter helps spread the fat evenly through the mix. Put in flour and stir until you get a sturdy dough. It should feel like damp sand that sticks when you squeeze it.
- Shape the bottom:
- Push the mixture firmly into your lined pan using your fingers. Don't rush this step – you want an even layer with no thin parts. A flat-bottomed cup can help smooth it out. Bake for 17 to 19 minutes until edges turn light brown. You want it solid but not too dark.
- Mix the lemon layer:
- In a pot, blend sugar and cornstarch until there aren't any lumps. This dry mixing stops the cornstarch from clumping when wet stuff goes in. Add plant milk, lemon juice and turmeric, stirring until mixed. Don't worry if the milk looks curdled – this will fix itself during cooking.
- Cook until thick:
- Put the pot on medium-high heat and bring to a gentle boil. Keep stirring to prevent burning and cook evenly. Keep cooking about 5 minutes until the mix gets much thicker, see-through, and bright yellow. It should coat a spoon when it's done. Take off heat and add vanilla.
- Put together and cool:
- Pour the hot yellow mix over the baked crust and spread it flat with a spatula. Let it cool on the counter for about 30 minutes before putting in the fridge for 1 to 2 hours or overnight. Complete cooling is important for clean cuts and proper texture.
- Cut and serve:
- After fully chilled, lift the whole thing out using the parchment edges. Slice into squares with a sharp knife, wiping between cuts for neat edges. Just before you serve, dust with icing sugar for that classic look.
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Adding turmeric is my go-to trick in this dessert. It's completely up to you, but it gives the bars that gorgeous yellow glow naturally without changing how they taste. My sister's kid helped me bake these once and couldn't believe his eyes watching the filling change from bland to bright yellow while we cooked it.
Keeping Your Lemon Bars Fresh
These plant-based lemon bars stay good in the fridge for up to a week when kept in a sealed container. For best results, put baking paper between layers so they don't stick together. The taste actually gets better after a day or two, making them perfect for preparing ahead of time.
Fixing Common Issues
If your filling looks too thin after cooking, it probably needs more time on the stove. The change happens all at once – the mix will suddenly go from watery to thick in moments. Look for when it turns clearer and gets harder to stir.
Flavor Twists
You can switch up these lemon bars with other citrus juices. Try using lime juice instead for a different tang, or orange juice for something sweeter. Adding a teaspoon of lemon zest to the filling really pumps up the citrus kick.
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A fantastic sweet to add sunshine to any party or enjoy as a special snack at home.
Frequently Asked Questions
- → Can I use a different pan size when baking these lemon bars?
Sure! An 8×8 inch pan works best, but for thinner bars try a 9×9 inch pan—just take them out 1-2 minutes earlier. Want to scale up? For a 9×13 inch pan, multiply the ingredients by 1.5 or double them entirely.
- → Why isn't my lemon layer setting up right?
Make sure to heat the mix long enough to fully activate the cornstarch. It has to bubble and clear up for the right thickness. Still runny? Whisk in one more tablespoon of cornstarch dissolved in cold plant milk and keep cooking until it thickens up.
- → What kind of plant milk works best for these bars?
Soy milk or oat milk are your best bets—they're creamy and high in protein, which helps with the texture. Almond milk is okay too, but the bars might turn out a bit less rich.
- → How do I know when the crust is baked right?
Once the edges turn a light golden shade (around 17-19 minutes), it’s ready! No worries if it’s still soft—crusting up happens as it cools. Baking it too long, though, might make it brittle or too hard.
- → What if I skip turmeric in the filling?
No problem! Turmeric just boosts the color to give the bars that sunny yellow vibe. It won’t change the taste at all, so feel free to leave it out if you’d rather.
- → How long before a party can I make these lemon bars?
Feel free to prepare them up to 3 days in advance! Refrigerate in an airtight box and dust with powdered sugar right before serving to keep them looking fresh and pretty.