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A close up of a stack of vegan lemon squares with some more behind it.

Vegan Lemon Bars

A layered cookie with a shortbread cookie bottom topped with a thick layer of vegan lemon curd and dusted with powdered sugar.

Course Dessert
Cuisine American, vegan
Keyword vegan lemon bars, vegan lemon squares
Prep Time 5 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 35 minutes
Servings 24
Calories 184 kcal
Author Monica Davis | The Hidden Veggies

Ingredients

For the Shortbread:

For the Lemon Curd:

  • 1 1/4 cup water
  • 3/4 cup lemon juice
  • 1 1/4 cup sugar
  • 1/4 cup corn starch or potato starch (Use 1/2 cup if not using agar agar)
  • 2 teaspoons agar agar powder or 2 tablespoons agar agar flakes
  • 1/3 cup soft tofu
  • 1/8 teaspoon turmeric
  • 1-2 teaspoons lemon zest (optional)

Garnish:

  • 1/4 cup powdered sugar
US Customary - Metric

Instructions

Make your shortbread layer:

  1. Preheat your oven to 350°F (190°C).

  2. Combine 2 cups of flour, 1 cup of softened vegan butter, and 1/2 cup of sugar in a mixing bowl and work it together with a pastry mixer or fork until you have a soft dough.

  3. Line the bottom of a 9 X 13 baking dish with parchment paper and press the dough into the bottom of the pan making the dough as even as possible.

  4. Bake the shortbread cookie layer for 30 minutes at 350° F.  Then remove from oven and allow to cool for about 15 minutes before adding the lemon layer.

Make the Lemon Curd:

  1. While your shortbread is cooling. Add 1 1/4 cups water, 3/4 cup lemon juice, 1 1/4 cup sugar, 1/4 cup corn starch, 2 tsp agar agar, 1/8 tsp turmeric and 1-2 tsp lemon zest (optional), into a small saucepan and stir well with a whisk while it is still cold.

  2. Turn on the heat to medium and bring to a boil.  Turn down the heat and allow it to slowly boil for 6 minutes (this activates the agar agar).

  3. Turn off the heat and add 1/3 cup of soft tofu.
  4. Puree the lemon filling with an immersion blender for 1-2 minutes until the tofu is completely blended and you have a smooth creamy consistency. (Use a traditional blender if needed, but be very careful.  The sauce will be very hot and sticky.  You may want to blend in two smaller batches so it doesn't overflow.)

Assemble the Lemon Squares:

  1. Allow the lemon filling to cool for about 5 minutes then give it another good stir with the whisk.  Then pour the lemon curd over the shortbread layer.
  2. Place in the refrigerator for at least 3 hours to allow your lemon bars to set completely.

Serving the Lemon Bars:

  1. Once your lemon bars have chilled and set, pull them out of the baking dish using the parchment paper and set them on a flat surface.
  2. Cut them into squares.  Keep them in the fridge until you are ready to serve them.
  3. Dust the tops of them with powdered sugar using a wire mesh strainer just before serving.

Recipe Notes

  • Use agar agar if you can.  This is key to really perfectly set lemon bars.  
  • If you don't have agar agar, increase the starch to 1/2 cup.
  • Allow the bars at least 3 hours to set before cutting.  The lemon bars must be cooled completely to firm up.
  • Add a teaspoon or two of lemon zest to the lemon curd for a stronger lemon flavor.  It's also pretty sprinkled on top of the bars.
Nutrition Facts
Vegan Lemon Bars
Amount Per Serving (1 bar)
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Sodium 197mg9%
Potassium 47mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 360IU7%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.