Vegan Lemon Drop Bars
These Vegan Lemon Drop Bars are the perfect sweet-tart combination. Smooth, tangy lemon filling spread evenly over a buttery shortbread crust - utter perfection!
- Prep Time: 45 minutes
- Bake Time: 15 minutes
- Total Time: 1 hour
- Yield: 16 2-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup vegan butter
1 tablespoon lemon zest
1/4 teaspoon salt
For the Filling
2 cups granulated sugar
1 1/2 cups fresh lemon juice
3/4 cup water
1/2 cup cornstarch
1/4 cup all purpose flour
2 tablespoons lemon zest
1/4 teaspoon salt
2 tablespoons vegan butter
1/4 cup nondairy cream*
extra powdered sugar for serving
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9x9 inch baking pan with parchment paper. Set aside.
- Crust: In a food processor, combine all of the crust ingredients. Pulse until a crumbly dough 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. Allow to cool for 15 minutes.
- Filling: 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 cornstarch and flour to the bowl a little at a time, whisking vigorously after each addition until completely dissolved. Whisk in lemon zest and sea salt.
- Boil: Transfer filling to a saucepan and heat on the stove over medium heat whisking continuously. Bring mixture to a boil and continue whisking over heat 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 the vegan butter and nondairy cream. Let filling rest for 5 minutes.
- Set: Pour lemon filling over baked crust. Smooth with a rubber spatula or offset spatula to create as flat a top as possible. Allow to sit for 30 minutes prior to covering and 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 just before serving.
Notes
*Lemon bars will keep in an airtight container in the refrigerator for 3-4 days. This is not a freezer-friendly recipe.
*Nondairy cream (not half and half!) can usually be found in the coffee creamer or dairy section of the grocery store. You are looking for any unflavored and unsweetened nondairy creamer. I use Silk Non-Dairy Heavy Whipping Cream or Trader Joe's brand nondairy heavy 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!
Find it online: https://censoredbaker.com/vegan-lemon-drop-bars/
