Indulge in the tangy and sweet flavors of these Vegan Lemon Bars, featuring a buttery shortbread base and a smooth, zesty lemon layer. This delightful dessert combines the classic taste of lemon bars with vegan-friendly ingredients, making it a perfect treat for everyone. The lemon layer, enriched with coconut milk and vegan butter, sits atop a crumbly shortbread crust, offering a harmonious blend of textures and flavors. Sprinkled with icing sugar, these lemon bars are as visually appealing as they are delicious.
Why You’ll Love This: If you’re a fan of citrus flavors, these Vegan Lemon Bars are a must-try. The recipe delivers a perfect balance of sweetness and tartness, with a hint of coconut adding a subtle tropical twist. The use of turmeric for color makes these bars not only tasty but also vibrant and enticing. They’re ideal for those who prefer plant-based desserts or for anyone looking to enjoy a classic lemon bar with a vegan twist.
Perfect Occasion: These lemon bars are great for tea parties, brunches, picnics, or as a refreshing dessert after a meal. They’re also a lovely addition to any festive occasion, like Easter or spring gatherings, where a light and citrusy dessert is desired. You can even make them ahead of time for convenience, as they set beautifully in the fridge.
Recipe: Ingredients:
- Shortbread Base:
- 140g vegan butter, softened
- 50g sugar
- 1 tsp vanilla extract
- 200g plain flour
- Pinch of salt
- Lemon Layer:
- 100ml water
- 200ml lemon juice
- 60ml soya milk
- 200g sugar
- 30g corn flour
- Pinch of turmeric (for color)
- 2 tbsp coconut milk (thick part from a can)
- 70g vegan butter
- Icing sugar for dusting
Instructions:
- Preheat the oven to 180°C (356°F) fan. Grease and line a 20cm square tin.
- Cream vegan butter and sugar, add vanilla, then flour and salt. Press into the tin, prick with a fork, and chill for 10 mins. Bake for 20 mins until golden.
- For the lemon layer, whisk all ingredients except coconut milk and butter in a pan until smooth and thickened. Off heat, add coconut milk and butter.
- Pour over baked shortbread, bake for another 15 mins. Cool, then refrigerate for 2 hours or overnight. Dust with icing sugar before serving.
Enjoy these Vegan Lemon Bars, a delightful combination of zesty lemon and rich shortbread, perfect for satisfying your sweet tooth with a touch of brightness. 🍋🌿🍰
