Zesty Lemon Bars (Print Version)
# Ingredients:
→ Vegan Shortbread Base
01 -
1 cup all-purpose flour
02 -
¼ teaspoon salt
03 -
½ cup melted vegan butter
04 -
¼ cup white sugar
05 -
1 teaspoon vanilla extract
→ Lemony Vegan Filling
06 -
1 ⅓ cups white sugar
07 -
½ cup lemon juice
08 -
1 ⅓ cups oat or soy milk
09 -
6 tablespoons cornstarch
10 -
1 teaspoon vanilla extract
11 -
¼ teaspoon ground turmeric (adds color, optional)
12 -
1-2 tablespoons powdered sugar (optional garnish)
# Instructions:
01 -
Set your oven to 170°C (325°F) and let it heat up. Prepare an 8x8-inch square pan with parchment paper—leave extra over the sides to lift out the bars easily—or grab a silicone pan.
02 -
In a mixing bowl, blend the melted vegan butter, sugar, vanilla, and salt. Stir until it’s smooth, then add the flour and mix until a dough forms. Place the dough into your pan, pressing it tightly into an even layer.
03 -
Place the pan in the oven and bake for 17-19 minutes, or until the edges turn slightly golden. Use a fork to poke any puffed spots, ensuring it's even. Let it cool on the side.
04 -
Grab a saucepan and whisk together the sugar and cornstarch. Pour in the plant-based milk, lemon juice, and turmeric. Combine well—don't worry if it looks curdled at first; it’ll smooth out as it heats.
05 -
Place the saucepan on medium-high heat and stir continuously. Once it thickens, becomes clear, and turns a vibrant yellow (about 5 minutes), take it off the heat and whisk in the vanilla extract.
06 -
Pour the lemon filling over the baked crust and spread it out so it’s even. Let it cool on the counter for about half an hour, then chill it in the fridge for at least 1-2 hours or overnight.
07 -
Take the bars out of the pan using the parchment paper handles. Slice them into squares and, if you prefer, sprinkle powdered sugar on top just before serving.
# Notes:
01 -
Keep the lemon squares in the fridge, sealed in a container, for up to a week.