Vegan Lemon Squares

When I tell you you need to make these lemon squares, I mean serious business. They are the PERFECT treat for spring and summer. The buttery crisp crust with the tart creamy filling...man...I cannot get enough. Whether it be an after-dinner dessert, mid-day snack or your breakfast (honestly that sounds good right about now), it is suitable for all occasions.

I have wanted to make lemon squares for the longest time and lets just say that I will be doing it again. This recipe is inspired by Nora Cook's Vegan Lemon Bars recipe with some adaptations that I made. Compared to your traditional lemon bars, the filling is more similar to lemon meringue pie filling that I personally enjoy more. It has a more jello-y consistency that is light, smooth and honestly perfect.

Again, highly recommend this recipe, especially for all you looking to bake during your time at home. Let us know if you try them out!

Vegan Lemon Squares (makes 12-16 squares)

Ingredients:

Crust

-1 cup all purpose flour

-1/4 cup cane sugar

-1/2 cup vegan margarine (melted)

-2 pinches of salt

Lemon Filling

-3/4 cup lemon juice (I used around 5-6 small lemons)

-2tsp lemon zest

-1 can full fat coconut milk

-1/2 cup maple syrup

-1/2 cup cane/white sugar (you can add 1/2 cup more if you like sweeter)

-6 tbsp cornstarch

-1 small pinch of turmeric (optional for colour)

-powdered sugar (optional for topping)

Directions:

1. Preheat oven to 350 F. Line an 8x8 inch brownie pan with parchment paper, leave extra on the sides to easily remove later on.

2. Begin making the crust. To a large bowl, add the melted margarine, sugar, and salt and whisk it with a fork.

3. Add the flour to the bowl and fold it together with a spatula, it should be a thick dough. I used my hands to combine it at the end.

4. Add the dough to the baking pan and flatten it evenly on the bottom with your hands or the bottom of a glass. Place it in the oven for 12-15 minutes or until the sides are lightly golden brown.

5. While the crust is baking, begin making the filling. To a medium pot, add all the filling ingredients and whisk it together to get rid of the clumps from the cornstarch.

6. Turn on the heat to medium and let the mixture begin to thicken. Whisk frequently to ensure it does not burn on the bottom, a little bubbling is okay. It may take a little while to thicken, it took me around 12 minutes, just be patient. The final filling consistency should be a thick lemon curd/pudding.

7. When the filling is thickened, turn off the heat and pour the filling on top of the cooked crust. You may need to use a spoon to smooth it evenly on top. Place it back into the oven for 15 more minutes.

8. After cooking, let it cool at room temperature for 30 minutes to an hour. Place it in the fridge for at least 3-4 hours, but overnight is preferred.

9. When ready to serve, take the bar out of the fridge and slice it into 12-16 squares (depending how large you want them). Sift/dust a little powdered sugar on top to add extra sweetness. Enjoy, and try not to eat them all in one sitting!

*These bars will stay good in the fridge, covered, for around 4 days*