Indulge in a tantalizing citrus delight with our exquisite Vegan Lemon Dream Bars, where zesty lemon meets velvety coconut in a symphony of flavors that will transport your taste buds to cloud nine. Each bite of these luscious bars promises a perfect balance of sweetness and tang, enveloped in a buttery shortbread crust that melts in your mouth. Whether savored as an afternoon treat or showcased as a dazzling dessert at your next gathering, these dreamy bars are sure to leave a lasting impression.
Preparation Time:
- 20 minutes
Baking Time:
- 35 minutes
Chilling Time:
- 1-2 hours
Total Time:
- Approximately 2-3 hours
Servings:
- 16 bars
Ingredients:
For the Shortbread Crust:
- 1/2 cup vegan butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 3/4 cup lemon juice (from about 4 large lemons)
- Optional: 2 teaspoons lemon zest
- 1 1/2 cups granulated sugar
- 1 1/4 cups full-fat coconut milk (using mostly the white part)
- 6 tablespoons cornstarch
- A tiny pinch of turmeric (optional for color, about 1/8th teaspoon)
For Serving:
- Powdered sugar for dusting the tops
Instructions:
- Prepare the Shortbread Crust:
- Preheat your oven to 350 degrees F (175 degrees C) and line an 8×8 inch pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, combine the melted vegan butter, granulated sugar, and salt. Add the all-purpose flour and mix until a thick dough forms.
- Press the dough evenly and firmly into the bottom of the prepared pan. Bake for 16-18 minutes until the edges turn lightly golden. Set aside to cool.
- Create the Lemon Filling:
- In a medium saucepan, combine the lemon juice, lemon zest (if using), granulated sugar, coconut milk, cornstarch, and a pinch of turmeric for color (if desired). Whisk thoroughly to dissolve the cornstarch.
- Heat the mixture over medium heat, stirring constantly until the sugar dissolves, and the mixture thickens, about 10 minutes.
- Spread the Filling:
- Evenly spread the lemon filling over the baked crust, using a spatula to achieve a smooth surface. Bake for an additional 15 minutes, then remove from the oven.
- Chill and Serve:
- Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator for 1-2 hours, or overnight, until set.
- Lift the bars out of the pan using the parchment paper overhang. Dust the top generously with powdered sugar and cut into 16 squares.
Notes:
- For gluten-free vegan lemon bars, substitute with an all-purpose gluten-free flour like Bob’s Red Mill 1:1 Baking Flour.
Nutritional Information (per serving):
- Calories: 203 kcal
- Carbohydrates: 32 g
- Protein: 1 g
- Fat: 8 g
- Saturated Fat: 5 g
- Sodium: 85 mg
- Potassium: 59 mg
- Fiber: 1 g
- Sugar: 22 g
- Vitamin A: 270 IU
- Vitamin C: 5 mg
- Calcium: 5 mg
- Iron: 1 mg
Savor the Sweetness:
- Elevate your dessert experience with our heavenly Vegan Lemon Dream Bars, where every bite is a journey to citrus-infused bliss. Whether enjoyed as a decadent treat or shared with loved ones, these bars are a testament to the magic of plant-based baking. So, embrace the zest of life and savor the sweetness of our luscious lemon bars. Bon appétit!
Luscious Lemon Dream Bars
Servings: 16 bars
Ingredients
For the Shortbread Crust:
- 1/2 cup vegan butter, melted
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the Lemon Filling:
- 3/4 cup lemon juice (from about 4 large lemons)
- Optional: 2 teaspoons lemon zest
- 1 1/2 cups granulated sugar
- 1 1/4 cups full-fat coconut milk (using mostly the white part)
- 6 tablespoons cornstarch
- A tiny pinch of turmeric (optional for color, about 1/8th teaspoon)
For Serving:
- Powdered sugar for dusting the tops
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line an 8×8 inch pan with parchment paper, leaving some overhang for easy removal.
- Prepare the Shortbread Crust: In a medium bowl, mix together the melted vegan butter, granulated sugar, and salt. Add the all-purpose flour and stir until well combined. The dough will be thick. Press it evenly and firmly into the bottom of the prepared pan. Bake for 16-18 minutes until the edges are lightly golden. Set it aside to cool.
- Create the Lemon Filling: In a medium saucepan, combine the lemon juice, lemon zest (if using), granulated sugar, coconut milk, cornstarch, and a tiny pinch of turmeric for color if desired. Whisk thoroughly to dissolve the cornstarch. Heat the mixture over medium heat while stirring constantly until the sugar dissolves, and the mixture thickens. This should take about 10 minutes. Refer to the photos in the post for reference.
- Spread the Filling: Evenly spread the lemon filling over the baked crust, using a spatula to make it smooth. Bake for an additional 15 minutes, then remove from the oven. Allow it to cool at room temperature for 30 minutes, and then transfer it to the refrigerator for an additional 1-2 hours, or overnight, until it sets.
- Serve and Enjoy: Lift the lemon bars out of the pan using the parchment paper overhang. Dust the top generously with powdered sugar and cut them into 16 squares. These bars can be stored in a covered container in the refrigerator for up to 1 week, and they also freeze well.
Notes
- For gluten-free vegan lemon bars, use an all-purpose gluten-free flour like Bob’s Red Mill 1:1 Baking Flour.
Nutrition (per serving)
- Calories: 203 kcal
- Carbohydrates: 32 g
- Protein: 1 g
- Fat: 8 g
- Saturated Fat: 5 g
- Sodium: 85 mg
- Potassium: 59 mg
- Fiber: 1 g
- Sugar: 22 g
- Vitamin A: 270 IU
- Vitamin C: 5 mg
- Calcium: 5 mg
- Iron: 1 mg
Enjoy your luscious Vegan Lemon Bars!