Does anyone remember lemon drops? Does anyone even like them? I hope so on both counts because I love them. Sour on the inside and sweet on the outside...what more could a person want? These Vegan Lemon Drop Bars were inspired by those very candies. Getting 100% of their flavor from squeezed lemon juice and grated zest, these bars possess a creamy freshness you won't want to stop eating.
Mix it Up!
I'm a huge fan of citrus and it makes me sad that it is so often outshone by various chocolate creations. Is chocolate superior...probably. BUT lemon provides such a different experience. Actually it's sort of difficult to compare the two. The flavor profiles aren't even in the same realm! As such, I think it's important we all try to prioritize other flavors in our desserts. Do yourself a favor and start by making these Vegan Lemon Drop Bars. Everyone who tries them will be infinitely impressed!
Lemon Bar Crust Ingredients
- All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. A high protein flour would make the crust too chewy. All purpose flour will give your lemon bar crust sturdiness without compromising the lightness you desire in pastry.
- Powdered Sugar: Using powdered sugar in the crust instead of granulated sugar helps to keep the pastry light. Granulated sugar retains more water and can make crust slightly chewier.
- Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter.
- Lemon Zest: Grate some of the peel off of one of the lemons you will be using for juice. Extra lemon flavor in the crust doesn't hurt!
- Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.
Lemon Bar Filling Ingredients
- Sugar: It is important to use granulated sugar here as it will dissolve very easily when it is whisked together with lemon juice and water. I know 2 cups may sound like a lot but trust me, you'll need it.
- Lemon Juice: You will definitely want to juice your own lemons for this recipe. Do not use store bought juice or frozen lemon juice from concentrate. It will take a while to get that much juice but I promise it will be worth it!
- Cornstarch/Flour: Cornstarch and flour replace eggs in these lemon bars. I know that sounds a little sketchy but it totally works and you won't notice the difference. The cornstarch and flour work as thickening agents that allow for the lemon bar filling to solidify.
- Lemon Zest: Lemon zest holds a huge amount of flavor and when added to the filling it brings a freshness that balances out the sourness of the juice. Don't skip it!
- Sea Salt: In a filling that is so sweet and sour, salt is extra important! Balance, balance, balance.
- Vegan Butter: Here vegan butter is used to break up the emulsification of the filling brought on by the sugar, flour and cornstarch. Without it, the filling would be a bit too sweet and rigid. Vegan butter will give your bars a nice level of richness.
- Nondairy Cream: You can usually find unsweetened, dairy-free creamer in the coffee creamer area of your grocery store. What you are looking for here is dairy-free whipping cream. If you can't find it, you can substitute full fat coconut milk. The purpose of the nondairy cream is to lighten the color of the bars and you guessed it! Add creaminess.
Tips and Tricks for Vegan Lemon Bars
- Vegan Lemon Drop Bars take several hours to set and chill. It's ALWAYS better to make them the day before you need them. Set aside some time to do so so you won't be crunched for time.
- When purchasing (or picking!) lemons attempt to choose the ones that have a little bit of give when you squeeze them. This is typically representative of a juicier fruit. Also, rolling them a bit on your counter prior to squeezing them will help you get more juice of out them!
- When powdered sugar is sprinkled on lemon bars it sinks in and disappears almost immediately. Because of this, it's best to wait to sprinkle until right before you serve. This will ensure your bars look as good as possible.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
Vegan Lemon Drop Bars
Slightly sour and a whole lot sweet. These tangy, vegan lemon drop bars are easy to make and even easier to eat!
- Prep Time: 45 minutes
- Inactive Time: 4 hours
- Cook Time: 15 minutes
- Total Time: 5 hours
- Yield: 16 2-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust
1 ¼ c all purpose flour
½ c powdered sugar
½ c vegan butter, softened
1 tbsp lemon zest
¼ tsp sea salt
For the Filling
2 c sugar
1 ½ c lemon juice
¾ c water
½ c cornstarch
¼ c all purpose flour
2 tbsp lemon zest
¼ tsp sea salt
2 tbsp vegan butter
¼ c nondairy cream*
extra powdered sugar for serving
Instructions
1. Preheat oven to 350 degrees F (175 C) and grease and line a 9x9 inch baking pan with parchment paper. Set aside. In a food processor, combine all of the crust ingredients. Pulse until a fine, crumbly mixture comes together. If you don’t have a food processor, combine ingredients in a large bowl and work using a pastry cutter until you get fine crumbles. Press crust into prepared baking pan using your hands. The crust will be quite thin. Bake for 15 minutes in preheated oven or until lightly golden. Let rest for 10 minutes
2. While crust is baking, begin to prepare the filling. Add sugar to a large bowl. Pour lemon juice and water over the sugar and whisk until sugar is dissolved. Add all purpose flour and cornstarch to the bowl a little at a time, whisking vigorously after each addition. Continue until all flour and cornstarch has been added and completely dissolved. Whisk in lemon zest and sea salt.
3. Transfer filling to a saucepan and heat on the stove over medium heat whisking continuously. Bring mixture to a boil and continue for another minute. Stove time should total about 8-10 minutes and once finished, filling should resemble a thick pudding. Remove from heat and whisk in vegan butter and nondairy cream. Let rest for 5 minutes.
4. Pour lemon filling over baked crust. Smooth with an offset spatula to create as flat a top as possible. Allow to sit for 30 minutes prior to placing in the fridge. Chill for at least 4 hours before serving. Overnight works best. When ready to serve, cut into 16 equal slices. Dust with powdered sugar.
Notes
*Nondairy cream (not half and half!) can usually be found in the coffee creamer or milk section of the grocery store. You are looking for any unflavored and unsweetened nondairy creamer. I used Silk Non-Dairy Heavy Whipping Cream.
**Do not use shelf-stable lemon juice or frozen lemon juice concentrate. Squeeze your own juice. I promise it works out so much better!
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