🍋 Naturally Lemon Bars

Lemon Bars

These Vegan Lemon Squares are sunshine in every bite — a perfect balance of tangy, sweet, and creamy with a melt-in-your-mouth texture. Made with fresh lemon juice, a tender oat or almond crust, and a silky plant-based filling, they’re a refreshing dessert that’s both wholesome and indulgent. Perfect for picnics, potlucks, or an afternoon treat, these bars prove that you don’t need dairy or eggs to enjoy classic, zesty goodness.

Servings: 9 for 8x8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Equipment Needed: 2 Bowls, Hand Blender, 8x8 Casserole Dish, Sifter, Peeler

Ingredients:

Crust:

• ½ cup Soy Margarine at room temp

• ¼ cup Powdered Sugar

• 1 cup Unbleached All-Purpose Flour

• 1/8 teaspoon Sea Salt

Directions:

1. Preheat the oven to 350°, then grease an 8x8 baking pan with oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour.

2. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together.

3. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned.

4. Remove crust from the oven and place on a wire rack to cool while you make the filling.

Filling:

• ½ cup Silken Tofu (firm)

• ½-⅓ cup Cane Sugar

• Zest from 2 Lemons (opt)

• ⅓ cup Lemon Juice

• 2 Tablespoons Unbleached All-Purpose Flour

• 2 Tablespoons Cornstarch

• Powdered Sugar (sifted)

  
  

Directions:

1. Blend tofu in processor or blender until creamy, about 1 minute.

2. Add sugar to tofu and blend until smooth, then blend in the lemon zest, lemon juice, flour and cornstarch.

3. Pour filling over the baked crust and bake for 30 minutes or until filling is set.

4. Remove from oven and place on wire rack to cool.

5. Before serving, dust with powdered sugar and cut into squares or bars.

Note that this photo is for a 9x12 pan. To make the 9x12, just double all ingredients.