Zingy lemon bars

Preparation Time 15 Minutes

  • Preparation Time 15 Minutes
  • Cooking Time 35 Minutes
  • Makes 16 Pieces

Vegan, vegetarian, nut-free, egg-free


These gorgeous lemon bars are to die for, the surprising thing is that they contain no eggs, dairy and were gluten-free. 

  • Zingy
  • luscious
  • sweet
  • decadent

A soft zingy lemon filling sits on top of a crisp shortbread base and sprinkled with a dusting of powdery icing sugar. If you are looking for a vegan lemon dessert then look no further. They have such an intense lemony flavour that will delight even the most virulent anti vegans.

Once made these will keep in an airtight container in the fridge for a week. They also freeze incredibly well. If you are going to freeze them then I would add the icing sugar after you defrost them.

I have made them gluten-free but if you are not omitting wheat from your diet then just use plain flour.


  • Preparation Time 15 Minutes
  • Cooking Time 35 Minutes
  • Makes 16 Pieces

Vegan, vegetarian, gluten-free


This image has an empty alt attribute; its file name is imgp3682.jpg

Preparation Time 15 Minutes

These gorgeous lemon bars are to die for, the surprising thing is that they contain no eggs, dairy and were gluten-free.

  • Zingy
  • luscious
  • sweet
  • decadent

A soft buttery tangy-sweet lemon filling which sits on top of a crisp shortbread base and sprinkled with a dusting of powdery icing sugar. If you are looking for a vegan lemon dessert then look no further. They have such an intense lemony flavour that will delight even the most virulent anti vegans.

A typical non-vegan lemon bar recipe would use eggs to thicken and provide the yellow colour in the the lemon layer. In this vegan version, cornflour thickens and and also helps to set it. Adding a touch of turmeric adds the lemon yellow colour in this version.

Once made these will keep in an airtight container in the fridge for a week. They also freeze incredibly well. If you are going to freeze them then I would add the icing sugar after you defrost them.

I have made them gluten-free but if you are not omitting wheat from your diet then just use plain flour.


Ingredients (base)

  • 115 grams of dairy-free butter melted
  • 50g granulated sugar
  • 100g  gluten-free plain flour
  • 28g ground almonds
  • 1/2 tsp vanilla extract

Lemon filling

  • the juice and zest of 3 large lemons
  • juice of 1 orange
  • 205g granulated sugar
  • 310ml of full-fat coconut milk, the thick creamy part
  • 6 tbsp cornflour
  • pinch of turmeric for extra colour

1 tbsp of icing sugar for dusting


Instructions

1. Preheat the oven to 170C and line an 8 x 8-inch pan with baking parchment

2. For the crispy bottom layer, using a medium bowl mix the melted butter, sugar and salt. Next, add the flour and mix together until it is well combined and it forms a dough. Press the dough into the pan with your fingers until the layer if even. Place in the oven and bake for between 16-18 minutes until lightly browned. Remove from the oven and set aside.

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3. For the filling, in a medium-sized saucepan, add the lemon and orange juice plus the zest, sugar, coconut milk, cornflour and the pinch of turmeric. Whisk well until cornflour is dissolved. Heat oven a medium heat stirring constantly until the sugar dissolves. The mixture will begin to thicken, once it has the consistency of thick custard remove from the heat.



4. Spread the filling over the base and return to the oven and cook for 15 minutes. Remove and let it cool completely before transferring it to the fridge until it is set. This needs at least two hours or preferably overnight.

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If you like this recipe, don’t forget to tag me on Twitter as @veganalchemist1 or my Facebook page https://www.facebook.com/thegfveganalchemist Iwould love to see seeing your versions of the recipes from the blog. All your comments and suggestions are welcome.

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