📝 About This Recipe
These dairy-free lemon bars offer a masterclass in texture, featuring a buttery, melt-in-your-mouth shortbread base topped with a luscious, puckeringly bright citrus curd. By utilizing high-quality plant-based butter and fresh-squeezed lemons, we achieve a dessert that rivals the classic French patisserie version without a drop of cream. They are the perfect balance of sweet and tart, finished with a delicate snowfall of powdered sugar for an elegant touch.
🥗 Ingredients
Shortbread Crust
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Vegan butter sticks (cold and cubed; use a high-quality brand like Miyoko's)
- 1/2 cup Confectioners' sugar (sifted)
- 1/2 teaspoon Sea salt (fine grain)
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
Lemon Filling
- 1 cup Fresh lemon juice (about 5-6 large lemons; do not use bottled juice)
- 2 tablespoons Lemon zest (finely grated)
- 1 1/2 cups Granulated sugar (organic cane sugar works well)
- 6 Large eggs (at room temperature)
- 6 tablespoons All-purpose flour (acts as the thickening agent)
- 2 tablespoons Full-fat coconut milk (canned; adds richness without coconut flavor)
Garnish
- 2 tablespoons Confectioners' sugar (for dusting)
- 8-10 pieces Fresh mint leaves (optional for plating)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
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2
In a large food processor, combine the 2 cups of flour, 1/2 cup of confectioners' sugar, and salt. Pulse 3-4 times to aerate and mix.
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3
Add the cubed cold vegan butter and vanilla extract. Pulse until the mixture resembles coarse crumbs and starts to cling together when pressed.
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4
Transfer the dough to the prepared baking pan. Using your fingers or the bottom of a flat measuring cup, press the dough firmly and evenly across the bottom.
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5
Bake the crust for 18-22 minutes, or until the edges are just beginning to turn a light golden brown. Remove from the oven but keep the oven on.
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6
While the crust is baking, prepare the filling. In a large mixing bowl, whisk together the granulated sugar and 6 tablespoons of flour until no lumps remain.
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7
Add the eggs one at a time to the sugar mixture, whisking thoroughly after each addition until the mixture is smooth and pale.
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8
Stir in the fresh lemon juice, lemon zest, and the 2 tablespoons of coconut milk. Whisk gently until fully incorporated, avoiding creating too many air bubbles.
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9
Carefully pour the lemon filling over the hot, pre-baked crust. Pouring it while the crust is hot ensures the two layers bond together.
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10
Return the pan to the oven and bake for 25-30 minutes. The filling should be set around the edges and have only a very slight jiggle in the center.
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11
Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely to room temperature (about 1-2 hours).
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12
Once cooled, refrigerate the pan for at least 2 hours, or ideally overnight. This is crucial for achieving clean, sharp slices.
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13
Using the parchment overhang, lift the block of lemon bars out of the pan and onto a cutting board.
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14
Dust generously with confectioners' sugar using a fine-mesh sieve. Slice into 16 squares using a sharp knife, wiping the blade clean between each cut.
💡 Chef's Tips
Always use fresh-squeezed lemon juice; bottled juice has a preservative aftertaste that ruins the delicate curd. For the cleanest cuts, dip your knife in hot water and wipe it dry before slicing each row. If you notice small bubbles on top of your filling after pouring, pop them with a toothpick for a perfectly smooth finish. If you don't have a food processor, you can use a pastry cutter or two forks to work the vegan butter into the flour. Ensure your eggs are at room temperature to prevent the vegan butter in the crust from seizing if it's still warm.
🍽️ Serving Suggestions
Serve chilled with a dollop of coconut whipped cream on the side. Pair with a glass of iced Earl Grey tea for a sophisticated afternoon snack. Arrange on a platter with fresh raspberries or blueberries to contrast the yellow hue. Serve alongside a crisp glass of Prosecco or a dry sparkling cider for a celebratory dessert. For a summer party, serve these as 'lemon bar pops' by inserting a wooden stick into each square before chilling.