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three lemon bars on top of each other with powdered sugar

Vegan Lemon Bars

4.78 from 22 votes
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 9
Calories: 252kcal
Author: Sarah McMinn

Ingredients

Shortbread Crust

  • ½ cup vegan butter
  • ¼ cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour

Meyer Lemon Curd

Instructions

  • Start by making the crust. Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.
  • In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated. You should have a thick dough that holds together when pressed between your fingers.
  • Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.
  • Next, make the lemon curd filling. In a food processor combine the tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary. Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
  • Pour the lemon curd into the cooled crust and bake for another 25-35 minutes until the lemon curd has set. It should have a slight wobble to it.
  • Once cooked, remove from oven and let cool at room temperature for 20 minutes before placing them in the refrigerator to cool all the way. Don't skip this step. It is necessary for the lemon bars to set properly.
  • Once set, dust with powdered sugar or candied lemon slices just before serving.

Video

Notes

Serving and Storing –Once the lemon curd has set completely, sprinkle them with powdered sugar and enjoy! Store these vegan lemon bars in an airtight container in the refrigerator for up to five days.
Recipe Tips
  1. To get the most juice from your lemons, roll them around on your countertop to loosen the lemons and release their juices.
  2. Prevent the lemon bars from cracking by placing a shallow container of water underneath the lemon bars as they bake.
  3. Pull out the lemon bars when there is still a slight wobble to the curd. It will continue to set as it cools. Be careful not to overbake the bars or you'll lose the signature melt-in-your-mouth texture.
  4. For clean slices, be sure to chill the lemon bars in the refrigerator prior to cutting them.
Troubleshooting - Trouble getting the bars to set? The lemon bars should set completely after a few hours in the refrigerator. If they have not set after 4-6 hours, they may have needed to be baked longer. Remember, look for a slight wobble when checking for doneness, similar to that of a cheesecake.
 
 

Nutrition

Calories: 252kcal | Carbohydrates: 43g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 14mg | Sugar: 31g | Vitamin A: 480IU | Vitamin C: 0.6mg | Calcium: 2mg | Iron: 0.6mg