Vegan Lemon Bars

How to Make Vegan Lemon Bars

1. 1

   Step 1: Preheat and prepare pan

   Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the paper.
2. 2

   Step 2: Make and blind-bake the crust

   In a bowl, combine the all-purpose flour, 1/3 cup of the granulated sugar (reserve the rest for the filling), and salt. Cut in the cold vegan butter with a pastry cutter or fork until the mixture resembles coarse crumbs, then press evenly into the prepared pan. Bake for 15–18 minutes, or until the edges are lightly golden; remove from the oven and set aside while you make the filling.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 1 cupGranulated sugar (total)
   • 2/3 cupVegan butter, cold
   • 1/4 tspFine sea salt
   
3. 3

   Step 3: Prepare the lemon filling

   Whisk the cornstarch with the reserved granulated sugar and the unsweetened soy milk in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and whisk in the fresh lemon juice and lemon zest until completely combined and glossy; if the mixture cools and tightens, briefly return to low heat while stirring.

   For this step

   • 1/4 cupCornstarch
   • 1/2 cupFresh lemon juice
   • 2 tbspLemon zest
   • 1/3 cupUnsweetened soy milk (or other unsweetened plant milk)
   
4. 4

   Step 4: Assemble and bake

   Pour the hot lemon filling over the warm baked crust and smooth the top. Return the pan to the oven and bake for 18–22 minutes, or until the filling is set around the edges and only slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate at least 1 hour (longer improves slicing).
   
5. 5

   Step 5: Slice and finish

   Use the parchment overhang to lift the chilled slab from the pan and place on a cutting board. Dust the top with confectioners' sugar, then slice into 8 bars using a sharp knife wiped between cuts for clean edges. Serve chilled or at cool room temperature.

   For this step

   • 1/4 cupConfectioners' (powdered) sugar, for dusting
   

1. Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal, and lightly grease the paper.
2. In a bowl, combine the all-purpose flour, 1/3 cup of the granulated sugar (reserve the rest for the filling), and salt. Cut in the cold vegan butter with a pastry cutter or fork until the mixture resembles coarse crumbs, then press evenly into the prepared pan. Bake for 15–18 minutes, or until the edges are lightly golden; remove from the oven and set aside while you make the filling.
3. Whisk the cornstarch with the reserved granulated sugar and the unsweetened soy milk in a medium saucepan until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and whisk in the fresh lemon juice and lemon zest until completely combined and glossy; if the mixture cools and tightens, briefly return to low heat while stirring.
4. Pour the hot lemon filling over the warm baked crust and smooth the top. Return the pan to the oven and bake for 18–22 minutes, or until the filling is set around the edges and only slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate at least 1 hour (longer improves slicing).
5. Use the parchment overhang to lift the chilled slab from the pan and place on a cutting board. Dust the top with confectioners' sugar, then slice into 8 bars using a sharp knife wiped between cuts for clean edges. Serve chilled or at cool room temperature.