These lemon bars are a trusted recipe of mine that always wow. They are tangy, sweet, and DELICIOUS ✨
Recipe in thee comments!
by dedetable
6 Comments
dedetable
CRUST
▢ 1 1/3 cups gluten free plain flour
▢ 1/3 cup granulated sugar
▢ 1/4 tsp salt
▢ 1/4 tsp xanthum gum
▢ 8 Tbsp unsalted vegan butter, cut into eight pieces and softened
FILLING
▢ 6 Tbsp JUST egg
▢ 1 + 3/4 cup granulated sugar
▢ 1/2 cup lemon zest
▢ 1 1/3 cup lemon juice
▢ 6 Tbsp cornstarch
▢ 4 oz unsalted vegan butter, room temp
▢ 6 Tbsp coconut or plant based heavy cream
▢ Pinch of salt
▢ Powdered sugar, to dust
Instructions:
1. Preheat oven to 350. Line 8×8 pan with parchment paper (let it hang over the edges of the pan).
2. For crust — add flour, sugar, salt, and xanthum gum to a stand mixer fitted with a paddle attachment. Add butter, one piece at a time, continue to mix until dough forms.
3. Add into prepared pan and press firmly into pan, ensuring it’s leveled evenly and smooth. Bake for about 25-30 minutes, rotating halfway in. Let cool for 15-20 mins.
4. For filling — in a medium saucepan, add butter and sugar then whisk till combined. Whisk in lemon juice, zest, and pinch of salt. Once combined, add JUST eggs, cornstarch, and coconut / heavy cream. Whisk vigorously while cooking over medium heat. When mixture has thickened slightly, take off heat. Strain into a bowl.
5. Pour filling over cooled crust. Bake for 25-30 minutes, rotating pan halfway through (filling should be shiny and opaque with center jiggling a tad when shaken).
6. Let bars cool. For those on a time crunch, let set for 2 hrs. Otherwise, let cool overnight in refrigeration. Remove bars from pan using edges of parchment hanging over to lift bars out. Dust with powdered sugar and serve.
Grantmitch1
For those who really like that sucker punch to the face while eating lemon bars, add a teaspoon or two of tartaric acid. It’ll feel like you’re sucking on a lemon.
Previous-Cut-1190
YUM!! I gotta make these with my mom!
PartySquidGaming
seconding this recipe — we absolutely love vegan lemon bars
N8DOE
OP, honestly how would you rate this compared to other treats you make?
anon69812
How do you prevent the powdered sugar from absorbing into the lemon bars after a little bit of time?
6 Comments
CRUST
▢ 1 1/3 cups gluten free plain flour
▢ 1/3 cup granulated sugar
▢ 1/4 tsp salt
▢ 1/4 tsp xanthum gum
▢ 8 Tbsp unsalted vegan butter, cut into eight pieces and softened
FILLING
▢ 6 Tbsp JUST egg
▢ 1 + 3/4 cup granulated sugar
▢ 1/2 cup lemon zest
▢ 1 1/3 cup lemon juice
▢ 6 Tbsp cornstarch
▢ 4 oz unsalted vegan butter, room temp
▢ 6 Tbsp coconut or plant based heavy cream
▢ Pinch of salt
▢ Powdered sugar, to dust
Instructions:
1. Preheat oven to 350. Line 8×8 pan with parchment paper (let it hang over the edges of the pan).
2. For crust — add flour, sugar, salt, and xanthum gum to a stand mixer fitted with a paddle attachment. Add butter, one piece at a time, continue to mix until dough forms.
3. Add into prepared pan and press firmly into pan, ensuring it’s leveled evenly and smooth. Bake for about 25-30 minutes, rotating halfway in. Let cool for 15-20 mins.
4. For filling — in a medium saucepan, add butter and sugar then whisk till combined. Whisk in lemon juice, zest, and pinch of salt. Once combined, add JUST eggs, cornstarch, and coconut / heavy cream. Whisk vigorously while cooking over medium heat. When mixture has thickened slightly, take off heat. Strain into a bowl.
5. Pour filling over cooled crust. Bake for 25-30 minutes, rotating pan halfway through (filling should be shiny and opaque with center jiggling a tad when shaken).
6. Let bars cool. For those on a time crunch, let set for 2 hrs. Otherwise, let cool overnight in refrigeration. Remove bars from pan using edges of parchment hanging over to lift bars out. Dust with powdered sugar and serve.
For those who really like that sucker punch to the face while eating lemon bars, add a teaspoon or two of tartaric acid. It’ll feel like you’re sucking on a lemon.
YUM!! I gotta make these with my mom!
seconding this recipe — we absolutely love vegan lemon bars
OP, honestly how would you rate this compared to other treats you make?
How do you prevent the powdered sugar from absorbing into the lemon bars after a little bit of time?