Enjoy these sweet and tangy Vegan Meyer Lemon Bars. Buy your own lemon tree and make this recipe straight from your backyard!
Prep: 15 minutes
Cook: 35 minutes
Servings: 18
Shortbread Crust Ingredients
- 1 cup vegan butter, melted
- ½ cup powdered sugar
- 1 tablespoon lemon zest
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
Lemon Filling Ingredients
- 1 cup fresh lemon juice (or about 4 lemons)
- 2 cups granulated sugar
- ½ cup cornstarch
- ½ cup vegan butter
- 1 can of coconut cream
Instructions:
First, start by making the crust. Preheat oven to 350°F. Line a 9×13 glass baking dish with parchment paper leaving a little hanging over the edge. Mix melted vegan butter, powdered sugar, lemon zest, vanilla extract, and salt together. Gradually mix in the flour. Once doughy, press the mixture into the bottom of your baking dish and bake for 18-22 minutes or until golden.
While the crust is baking, make the filling by using a medium saucepan to add the lemon juice, sugar, coconut cream, vegan butter, and cornstarch. Whisk well over medium heat, stirring constantly until the mixture thickens. Set aside to cool for about 10 minutes.
Now combined by pouring the filling over the crust and bake for 15 minutes. Let the bars cool at room temperature for 30 minutes. Then refrigerate for 1-2 hours until set.
Lift bars out of the pan with the excess parchment paper, dust with powdered sugar if desired, and slice into squares. Add a raspberry on top to garnish, if desired. Eat within a week and store it in a covered container in the refrigerator.
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