Plant-Based Lemon Bars are a bright and light vegan dessert, bursting with lemon flavor. The vegan version of classic lemon bars with a plant-based lemon curd and a gluten-free shortbread crust.
I have to say, I've never really been a fan of lemon desserts. I am not a tart person, so the thought of featuring lemon never appealed to me.
But these plant-based lemon bars may have me converted.
They definitely taste lemony. But they rely a lot on lemon zest for a rich lemon flavor. So there's a bit of a tartness that's not too overwhelming.
I mean, this is a dessert after all. It's got to be sweet too.
Lemon bars usually have a base of shortbread and some sort of lemon curd on top.
So, to make these bars completely plant-based (and also gluten-free!) there are a few tweaks to a traditional recipe.
The distinguishing feature of a curd is that thick, almost jello-like texture. Usually a curd uses egg yolks and butter.
So, to create a vegan version, we're going to use some cornstarch, which gels up when heated, to create a curd-like texture.
The trick is using the right amount of cornstarch, so the curd is thick but not too thick.
Curds (especially the lemon variety) are also loaded with sugar.
While some sugar is necessary, maple syrup is a better-for-you alternative to white sugar that's usually poured into curds.
Shortbread is named for the ratio of sugar and butter in the dough. More butter leads to more "shortness".
Since this recipe is completely plant-based, we won't be using vegan butter. But I've found that a clever combination of cassava flour, maple syrup, and cashew butter can emulate a shortbread.
This plant-based shortbread doesn't have as much fat as a traditional shortbread, but the cassava flour is truly the trick to getting a shortbread-like taste and texture.
Cassava flour naturally has that melt-in-your-mouth texture.
Step 1. Preheat oven to 350°F. Line an 8x8" brownie pan with parchment paper.
Step 2. Make the crust. In a large bowl mix together the cassava flour, maple syrup, water, vanilla, lemon zest and cinnamon. When a dough starts to form, use your hands to knead the mixture into one ball of dough. If your dough is a bit dry, add a tablespoon of water to help shape the dough.
Step 3. Press dough into the baking dish. Use a fork to poke a few holes into the crust. Bake for 40 minutes, until the shortbread is crisp. Let cool 10 minutes.
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Step 4. While the shortbread is baking, prepare the filling. In a saucepan, whisk the filling ingredients together. Heat over medium-low heat until the mixture thickens into a paste. (It should no longer seem like a liquid.)
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Step 5. Spread the curd mixture onto the slightly cooled crust. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set. (The curd will turn opaque.)
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Step 6. Lift the bars out of the pan and cut into squares. Serve with a lemon slice, if desired, and enjoy!
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If you can't find cassava flour or would prefer to make an almond flour shortbread, here's what you need:
Follow the directions to mix the shortbread. Then bake for 20-25 minutes, until the shortbread is golden brown.
Zest your lemons over the bowl. This ensures you get the oils from the lemon peel going directly into the dish.
You'll know your curd is ready when the mixture begins to thicken. As you're stirring, you'll notice that the mixture holds together. You will be able to run your whisk/spatula through the mixture and see the bottom of the pan briefly before it melts back together.
Your curd should not feel like a liquid. It should feel more like a paste or a jelly. Spreadable and thick.
If your curd won't thicken, turn up the heat and give it a few more minutes of stirring to ensure you gave the cornstarch proper time to thicken.
Once you've done that, if the curd still won't thicken. Try adding another tablespoon of cornstarch. The mixture should thicken right up. Avoid adding more than an extra tablespoon, or else your curd will become too thick.
Store these lemon bars in the fridge. They will last for up to a week.
I don't recommend freezing the bars, since this will affect the texture of the curd.
Thank you God for unique flavors. We praise you for the variety of tastes you created in this world. Help us to enjoy the tart sweet flavor of these bars. Amen.
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Plant-Based Lemon Bars are a bright and light vegan dessert, bursting with lemon flavor. The vegan version of classic lemon bars with a plant-based lemon curd and a gluten-free shortbread crust.
Crust
Filling
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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