One of the best things about lemon bars, if you ask me, is that they’re a dessert-snack. You know what I mean? Say you’re having a cookout. You could leave a plate of them out for guests to nibble on through the whole event. Or you could wait until after dinner and bust a plate of them out for dessert, perhaps accompanied by some vegan vanilla ice cream. This wonderful truth basically applies to bars across the board, whether you’re talking about vegan brownies, vegan rice Krispie treats, or vegan peanut butter bars. Bars rule! Being delicious and versatile as they are, I decided to come up with a recipe for vegan lemon bars. I used a simple press and bake shortbread crust, and adapted my vegan lemon curd recipe for the filling. They were just as scrumptious as the lemon bars I enjoyed while growing up!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: To get your crust nice and flat, place a sheet of parchment paper over it, then gently press on it with a book or similar flat object. Troubleshooting: Bars not setting up fully? This is either due to not using enough cornstarch (measure carefully!), or not fully cooking the filling on the stove top. It should get about as thick as pudding. Refer to the last two photos above for a visual idea of what it should look like when it’s finished cooking. Let the bars cool completely before you slice and serve them. The filling will still be pretty wobbly when you take it out of the oven, but it will set by the time your bars cool. Optionally, you can top them with a sprinkle of powdered sugar. Tip: Powdered sugar sinks into these bars over time, so I like to sprinkle them right before serving.
More Vegan Lemon Desserts
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
