Vegan Lemon Squares

These bake-sale style lemon squares are completely vegan, and so delicious. Underneath the sweet lemon layer, is a base of melt in your mouth shortbread. Lemon is probably my most favorite flavor for dessert, and this recipe has just the right amount of sweetness to balance the tart lemon. These squares hold up well at room temperature, which makes them perfect to serve for any special event (or just because). Most lemon squares are traditionally made with egg for lemon curd, however these vegan lemon squares are egg-free and dairy-free, and have the perfect texture and flavor.

Storing vegan lemon bars:

Since these squares are made without eggs, there is no need to refrigerate them. Once cooled to room temperature, store the lemon bars in an airtight storage container at room temperature for up to 5 days. For longer storage, freeze individual squares (without the dusting of icing sugar) on a parchment sheet, then transfer to an airtight storage container to keep in the freezer for up to 3-4 months.

Lemon Shortbread Squares Recipe:

Shortbread Layer:

1 Cup Vegetable Shortening

1/2 Cup Sugar

1/2 Cup Icing Sugar

1 tsp Vanilla Extract

1 1/2 Cups All Purpose Flour

Lemon Layer:

1/2 Cup Vegan Butter, melted

3/4 Cup Soy Milk

1/2 Cup Water

3 Tbsp Lemon Juice

1 tsp Lemon Zest

1 tsp Vanilla Extract

1 tsp Lemon Extract

1 Cup Sugar

1/8 tsp Turmeric

1 3/4 Cups All Purpose Flour

1 Tbsp Icing Sugar (for dusting)

Prepare the shortbread layer:

In a large mixing bowl, use an electric mixer to cream together the shortening and sugar. Add the vanilla, icing sugar, and flour. Mix until smooth. Press the dough into the bottom of a 9 x 13″ pan. Use the tines of a fork to poke holes in the dough, then bake at 350’F for 15 minutes. While the shortbread bakes, prepare the lemon layer:

In a large mixing bowl, mix together the melted butter, soy milk, water, lemon juice, lemon zest, vanilla and lemon extract, with the sugar. Add the flour and turmeric and mix until smooth. Pour the lemon batter over the baked shortbread layer, and return to the oven at 350’F for 23-25 minutes, until a toothpick inserted into the center comes out clean. Let the pan cool completely, then cut into squares and use a sieve to dust the tops with icing sugar.

Yield: 24 Squares

Vegan Lemon Squares

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Try this recipe for vegan friendly lemon squares that are perfect for bake sales, events, or just because!

Egg-Free, Dairy-Free, Nut Free

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Shortbread Layer

• 1 Cup Vegetable Shortening
• 1/2 Cup Sugar
• 1/2 Cup Icing Sugar
• 1 tsp Vanilla Extract
• 1 1/2 Cups All Purpose Flour

Lemon Layer

• 1/2 Cup Vegan Butter, melted
• 3/4 Cup Soy Milk
• 1/2 Cup Water
• 3 Tbsp Lemon Juice
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 tsp Lemon Extract
• 1 Cup Sugar
• 1/8 tsp Turmeric
• 1 3/4 Cups All Purpose Flour

• 1 Tbsp Icing Sugar (for dusting)

Instructions

1. In a large mixing bowl, use an electric mixer to cream together the shortening and sugar.
2. Add the vanilla, icing sugar, and flour. Mix until smooth.
3. Press the dough into the bottom of a 9 x 13" pan. Use the tines of a fork to poke holes in the dough, then bake at 350'F for 15 minutes. While the shortbread bakes, prepare the lemon layer:
4. In a large mixing bowl, mix together the melted butter, soy milk, water, lemon juice, lemon zest, vanilla and lemon extract, with the sugar.
5. Add the flour and turmeric and mix until smooth.
6. Pour the lemon batter over the baked shortbread layer, and return to the oven at 350'F for 23-25 minutes, until a toothpick inserted into the center comes out clean.
7. Let the pan cool completely, then cut into squares and use a sieve to dust the tops with icing sugar.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 15mgSodium: 35mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 2g