These Vegan Lemon Drop Bars are the perfect sweet-tart combination. Smooth, tangy lemon filling spread evenly over a buttery shortbread crust - utter perfection!
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
*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/