Vegan Lemon Squares are the perfect recipe to make for a delightful, citrusy treat! With a crisp, buttery crust and a luscious lemony filling, these lemon squares are a delicious and easy lemon dessert. Whether you’re hosting a gathering or simply craving a homemade dessert, this gluten-free dessert is sure to be a big hit.
This dessert is a wonderful addition to holidays (such as Mother’s Day, and Easter) and celebrations (such as baby and wedding showers). It’s also a tasty treat for family meals, during the week; and it’s still special enough for gatherings and garden parties. Follow along with the recipe and whip up a batch today of these lemon bars, so you can enjoy the zesty and sweet flavors of this treat!
What you’ll love about this recipe:
- Vibrant color and citrus flavor.
- Perfect to make ahead of time and serve straight from refrigerator.
- Easy to make and sure to impress family and friends.
- Delightful taste.
- Budget-friendly.
- Kid-friendly recipe.
- Perfect for entertaining!
Frequently Asked Questions
How should I store Vegan Lemon Squares?
Store them in an airtight container in the refrigerator for up to 5 days for optimal freshness. You can also freeze them for longer storage.
Can I make these ahead of time?
Absolutely! Vegan Lemon Squares can be made ahead of time and stored in the refrigerator until ready to serve. They’re perfect for meal prep or entertaining guests.
Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice if that’s what you have on hand. Just make sure it’s pure lemon juice without any added sugar or preservatives.
Can I adjust the sweetness of Vegan Lemon Squares?
Yes, you can adjust the sweetness to your preference by increasing or decreasing the amount of sugar in the recipe. You can also experiment with alternative sweeteners like maple syrup or agave nectar.
Can I add toppings or garnishes to Vegan Lemon Squares?
Sure! Feel free to get creative with toppings like powdered sugar, coconut whipped cream, or fresh berries. These additions can enhance the flavor and presentation of the lemon squares.
Can I freeze these lemon bars?
Yes, you can freeze lemon bars for future enjoyment. To freeze them, first allow the bars to cool completely at room temperature. Once cooled, cut them into individual squares or rectangles and place them on a baking sheet lined with parchment paper. Make sure the bars are not touching each other to prevent them from sticking together. Place the baking sheet in the freezer and freeze the bars until they are firm, usually for about 1-2 hours. Once frozen, transfer the bars to a freezer-safe container or airtight bag, placing parchment paper between the layers to prevent sticking. Store the frozen lemon bars in the freezer for up to 2-3 months. When ready to enjoy, simply thaw the bars in the refrigerator overnight or at room temperature for a few hours before serving.
More Delicious Vegan Desserts
- Blackberry Ice Cream
- Pecan Pie Brownies
- Chocolate Raspberry Layered Parfaits
- Raspberry Truffle Brownies
- Peach Ginger Sorbet
- Raw Vegan Cheesecake
Vegan Lemon Squares
Ingredients
For the crust:
- 1 cup gluten-free rolled oats
- ½ cup almond flour
- ½ cup coconut oil or vegan butter (melted)
- ¼ cup maple syrup
- pinch of salt
For the lemon filling:
- 1 ¼ cup granulated sugar
- 6 tablespoons cornstarch
- ½ cup lemon juice
- 1 ¼ cup coconut milk
- ⅛ teaspoon turmeric (for color)
- ½ teaspoon vanilla extract (optional)
- zest from 1 lemon (optional)
- powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
- In a food processor, combine the gluten-free oats, almond flour and pinch of salt. Then add the maple syrup and coconut oil or vegan butter for the crust. Pulse until the mixture resembles coarse crumbs and starts to come together.
- Press the crust mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and turmeric. Gradually whisk in the lemon juice, vanilla and non-dairy milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in the lemon zest.
- Pour the lemon filling over the baked crust, spreading it out evenly. Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the filling is set.
- Remove from the oven and allow the lemon squares to cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour to firm up before slicing.
- Once chilled, use a sharp knife to cut the lemon squares into squares or bars. Dust with powdered sugar before serving, if desired.
- Enjoy your gluten-free vegan lemon squares as a refreshing and tangy treat! Feel free to adjust the sweetness or tartness according to your preference by tweaking the amount of sugar or lemon juice.
