Vegan Luscious Lemon Squares

Bright, zesty, and ultra-creamy, these Vegan Luscious Lemon Squares are a plant-based twist on a classic dessert that will delight your taste buds. Featuring a buttery, melt-in-your-mouth shortbread crust topped with a tangy lemon filling made from fresh lemon juice, almond milk, and a touch of turmeric for its golden hue, this dessert is as stunning as it is delicious. The use of agar powder ensures a perfectly firm yet tender texture, while the subtle hint of vanilla balances the tartness beautifully. With just 20 minutes of prep time and a quick chill in the fridge, these dairy-free lemon bars are ideal for any occasion, from brunch to summer picnics. Slice into squares and dust with powdered sugar for an elegant finish your guests won’t believe is vegan.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 16

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Powdered sugar
• 0.75 cups Vegan butter
• 0.25 cups Cornstarch
• 1.5 cups Almond milk
• 0.75 cups Fresh lemon juice
• 1 tablespoon Lemon zest
• 1.25 cups Granulated sugar
• 0.25 teaspoon Turmeric
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1.5 teaspoons Agar powder

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine 1.5 cups all-purpose flour, 0.5 cups powdered sugar, and 0.25 teaspoon salt. Add 0.75 cups vegan butter, cubed, and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.

Step 3

Press the mixture into the bottom of a greased 9x9 inch baking dish to form the crust. Use your fingers or the back of a spoon to spread it evenly.

Step 4

Bake the crust in the preheated oven for 20 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool.

Step 5

While the crust is baking, prepare the lemon filling. In a medium saucepan over medium heat, whisk together 0.25 cups cornstarch and 1.5 cups almond milk until smooth.

Step 6

Add 0.75 cups fresh lemon juice, 1 tablespoon lemon zest, 1.25 cups granulated sugar, 0.25 teaspoon turmeric for color, and 0.25 teaspoon salt. Whisk to combine.

Step 7

Bring the mixture to a gentle boil, stirring constantly. Once boiling, reduce the heat to medium-low and continue whisking until the mixture thickens, about 5-7 minutes.

Step 8

Stir in 1 teaspoon vanilla extract and 1.5 teaspoons agar powder, ensuring it's fully incorporated.

Step 9

Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula.

Step 10

Bake in the oven for an additional 25 minutes. The filling should set but still have a slight jiggle.

Step 11

Remove from the oven and allow the lemon squares to cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.

Step 12

Cut into squares and serve. Optional: Dust with extra powdered sugar before serving for garnish.

Nutrition Facts

Serving size	(1235.9g)

Amount per serving	% Daily Value*
Calories	3344.2

Total Fat 138.6g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1883.0mg	0%
Total Carbohydrate 504.8g	0%
Dietary Fiber 7.2g	0%
Total Sugars 339.8g
Protein 21.5g	0%

Vitamin D 117.1IU	0%
Calcium 644.3mg	0%
Iron 10.1mg	0%
Potassium 555.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 2.6%

Carbs: 60.2%