Vegan Lemon Bars

Vegan lemon bars - these easy vegan lemon bars consist of a layer of crisp, buttery shortbread topped with a thick layer of creamy, tangy set lemon curd.

They are utterly irresistible, easy to make from simple ingredients and very, very moreish!

These vegan lemon bars are addictively good! They consist of a layer of thick, tangy, creamy vegan lemon curd on top of a crisp, crumbly shortbread biscuit base.

I adapted my popular vegan lemon curd recipe for the filling. I made a few changes to the recipe so that it sets firm enough to be sliced and has a slightly more creamy texture.

The base is adapted from my vegan shortbread fingers recipe. It is crisp, buttery, crumbly and absolutely divine with the tangy lemon curd!

Most lemon bar recipes bake the lemon topping after it has been poured onto the shortbread base, but I find that this just makes the lemon curd soak into the shortbread and make it soggy.

I really don't like the texture of soggy shortbread, so I cook my lemon curd in a pan until it has thickened and THEN pour it over the cooked base. There is no need for further baking, the curd will set as it cools.

This ensures that the shortbread stays nice and crisp and there is a much better contrast between the two layers.

What Do I Need To Make Vegan Lemon Bars?:

Base:

Vegan block butter: It is very important that you use a BLOCK butter/margarine, not the spreadable kind in a tub as that won't give you the best texture; you may end up with chewy shortbread.

Because shortbread are such a simple biscuit, most of the flavour comes from the butter so you should also use one that you like the taste of. I swear by Naturli Vegan Block, but Flora Plant block or Stork block will also work.

Caster sugar: I use caster sugar in the shortbread as it blends with the butter more readily than granulated sugar would. Granulated will work fine if that is all you have though.

Vanilla: Traditionally shortbread does not contain any flavouring, all of the flavour comes from the butter. However, because you just aren't going to get quite the same flavour from vegan butter as you are from dairy butter I like to add a little bit of vanilla extract to compensate.

Plain flour: Just regular plain (all-purpose) flour gives the best texture. I don't recommend swapping it for any other kind of flour.

Cornflour (cornstarch): While basic shortbread recipes contain just three ingredients - flour, butter and sugar, I think that the addition of some cornflour (cornstarch) gives the shortbread a much nicer, melt-in-the-mouth texture. You can swap it for an equal weight of plain (all-purpose) flour if you want.

Lemon Curd:

Cornflour (cornstarch): This is what thickens and sets the lemon curd instead of the usual egg yolks. I do not recommend swapping it for another type of starch or flour as you will not get as good a texture.

Lemons: Obviously. I use both the zest and juice for the best flavour. You will need about 7 medium/large lemons.

Water: I add a little bit of water so that the bars aren't overly lemony (though they are still very lemony!). If you really want the lemon to kick you in the face then you can swap some or all of the water for more lemon juice.

Coconut cream: Adding coconut cream gives the bars a lovely creamy texture and rich flavour. I use coconut cream from a carton (Blue Dragon brand) but you can also use the solid white part from the top of a tin of chilled coconut milk.

You can swap it for cashew cream (thinned to double cream consistency) or a plant based double cream (such as Elmlea Plant Double Cream) if you prefer (I have only tested these with coconut cream).

Sugar: Either caster or granulated sugar will work. Don't swap it for a liquid sweetener as that may affect the set of the bars.

Vegan butter: I recommend using a block butter (as for the shortbread) as it helps the bars to set correctly.

Turmeric: This is totally optional but adding a pinch of turmeric gives the lemon bars more of a yellow colour (this would usually be provided by the egg yolks). Don't add too much however, you don't want to be able to taste it, a pinch is all you need, the colour will become more intense as the curd cooks.

How To Make Vegan Lemon Bars:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Start by making the shortbread. Whisk together the vegan butter and the caster sugar with an electric mixer until it is light and fluffy, then whisk in the vanilla extract and a good pinch of salt.

Sift together the plain flour and cornflour (cornstarch) then add them to the butter mixture. Stir with a spatula until it forms a dough, it may seem like it is too much flour but it will combine eventually.

Tip the dough into a greased and lined 23 cm / 9 in square cake tin and use your hands to pack it down as firmly and as evenly as possible.

Bake the shortbread for about 30 mins until it is golden brown. If it has puffed up at all press it back down gently.

While the shortbread is baking prepare the lemon curd.

Place the cornflour in a non-reactive saucepan and gradually whisk in the water to make a smooth paste.

Whisk in the lemon juice, lemon zest, sugar, coconut cream, a pinch of salt and an optional pinch of turmeric.

When the shortbread is ready, place the pan over a medium heat and stir constantly until it comes up to the boil and thickens considerably.

Remove from the heat and add the butter, stir until it has dissolved then straight away pour the lemon curd over the baked (still warm) base.

Spread it level and leave to cool for 30 minutes then refrigerate for at least 2 hours before slicing into bars.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The filling can also be used to make a vegan lemon meringue pie.

Use fresh lemons, not bottled lemon juice for the best flavour. It will work, it just doesn't taste quite the same I think.

The butter for the shortbread should be very slightly softened but not warm, just soft enough that if you press it with a finger it makes an indentation. You can even use it straight from the fridge if you are using an electric mixer.

Do not overwork the dough as that will develop the gluten in the flour resulting in chewy shortbread. Just mix it until it is fully combined then press it into the tin, don't knead it.

You need to use a non-reactive saucepan to make the lemon curd, ie stainless steel, NOT aluminium or copper as the acid in the lemons will react with the pan and turn your curd green.

How To Store Vegan Lemon Bars:

These vegan lemon bars should be kept refrigerated in a covered container. They will keep for around a week.

They are the ideal dessert for making in advance!

Can I Freeze Them?:

Yes they freeze well. Once the bars are fully chilled, cut them into squares and place them in a single layer on a baking sheet. Freeze until solid then transfer to an airtight container or freezer bag and freeze for up to three months.

Allow them to defrost in the fridge before serving.

Can I Make Them Gluten-Free?:

I haven't tested making these vegan lemon bars gluten free, but I suspect that they would work ok using a gluten free flour blend to make the shortbread, plus ½ tsp xanthan gum if the flour doesn't already contain it.

The lemon curd is already gluten-free.

More Vegan Lemon Desserts:

• Vegan lemon tart
• Ultimate vegan lemon drizzle cake
• Vegan lemon blueberry cheesecake
• Lemon blueberry polenta cake
• Lemon blueberry rolls
• Vegan lemon pound cake

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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