Best Vegan Lemon Bars Recipe :- This simple vegan lemon bar dish is the ideal cool dessert for spring and summer, with a creamy lemon curd filling on a crispy shortbread crust! This recipe is a vegan and dairy-free version of the beloved creamy lemon squares!
Best Vegan Lemon Bars Recipe
These plant-based lemon bars are truly a delightful treat! They have the ideal oatmeal walnut crust and are sweet and tangy. It’s like biting into a smooth, lemony cloud with the perfect amount of crunch from the crust. The texture is incredible. The best thing about this dish is that it doesn’t contain eggs, making it ideal for vegans or others with dietary restrictions.
INGREDIENTS
For the Crust
- 1 cup rolled oats
- 1 ½ cups walnuts
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the Lemon Filling
- 1 cup lemon juice about 5 lemons
- 1 cup granulated sugar
- 1 cup full fat canned coconut milk using mostly the white part (cooled)
- ⅓ cup cornstarch
- 1 tablespoon lemon zest
- ¼ teaspoon turmeric
ALSO SEE
Instructions
Make the crust:
Adjust the oven temperature to 350°F and place parchment paper inside an 8-by-8-inch baking dish.
Add the oats, walnuts, coconut oil, maple syrup, and salt to the bowl of a food processor. Process for one minute, or until the mixture becomes crumbly and sticky.
Spread the mixture evenly in the baking dish that has been prepared. Press it down with the back of a spoon until it’s well-packed and distributed evenly.
Bake for 15 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and let cool somewhat.
Make the filling:
Add the lemon juice, sugar, coconut milk, cornstarch, lemon zest, and turmeric to a medium pot that is not on the stove. To dissolve the cornstarch, thoroughly whisk. After that, reduce the heat to medium and whisk continuously for 10 minutes, or until the sugar dissolves and the sauce thickens.
Evenly pour the filling over the crust, smoothing with a spatula if necessary. After 15 minutes of baking, take the dish out of the oven and allow it to cool for 30 minutes at room temperature. Cover and refrigerate for a further one to two hours or overnight, or until set.
Using the parchment paper, carefully remove the bars from the pan. Lightly dust with powdered sugar and cut into 9 or 16 squares.
NOTES
Keep your lemon bars in an airtight container for storage. Put a piece of parchment paper in between each row if you need to layer. These can be stored for up to four days at room temperature or for a week in the refrigerator.
NUTRITION
- Calories: 365kcal
- Carbohydrates: 40g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 10g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 2g
- Sodium: 71mg
- Potassium: 225mg
- Fiber: 3g
- Sugar: 26g
- Vitamin A: 6IU
- Vitamin C: 12mg
- Calcium: 33mg
- Iron: 1mg
