Vegan Luscious Lemon Squares
Indulge in the bright, tangy flavors of Vegan Luscious Lemon Squares—a plant-based twist on the classic dessert that’s as creamy as it is refreshing. Featuring a buttery, melt-in-your-mouth crust made with vegan butter and powdered sugar, this recipe is topped with a velvety lemon filling that strikes the perfect balance between sweet and zingy, thanks to fresh lemon juice and zest. Enhanced with turmeric for a natural golden hue and thickened with agar powder, these squares are baked to perfection before being chilled for their signature silky texture. Perfect for picnics, parties, or simply satisfying your citrus cravings, these dairy-free lemon squares are easy to make and impossible to resist. Garnish with a dusting of powdered sugar for a stunning finish and serve up a treat that truly shines.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.75 cups Vegan butter
- 0.25 cups Cornstarch
- 1.5 cups Almond milk
- 0.75 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1.25 cups Granulated sugar
- 0.25 teaspoon Turmeric
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 teaspoons Agar powder
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine 1.5 cups all-purpose flour, 0.5 cups powdered sugar, and 0.25 teaspoon salt. Add 0.75 cups vegan butter, cubed, and use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs.
Press the mixture into the bottom of a greased 9x9 inch baking dish to form the crust. Use your fingers or the back of a spoon to spread it evenly.
Bake the crust in the preheated oven for 20 minutes, or until the edges are lightly golden. Remove from oven and set aside to cool.
While the crust is baking, prepare the lemon filling. In a medium saucepan over medium heat, whisk together 0.25 cups cornstarch and 1.5 cups almond milk until smooth.
Add 0.75 cups fresh lemon juice, 1 tablespoon lemon zest, 1.25 cups granulated sugar, 0.25 teaspoon turmeric for color, and 0.25 teaspoon salt. Whisk to combine.
Bring the mixture to a gentle boil, stirring constantly. Once boiling, reduce the heat to medium-low and continue whisking until the mixture thickens, about 5-7 minutes.
Stir in 1 teaspoon vanilla extract and 1.5 teaspoons agar powder, ensuring it's fully incorporated.
Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula.
Bake in the oven for an additional 25 minutes. The filling should set but still have a slight jiggle.
Remove from the oven and allow the lemon squares to cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
Cut into squares and serve. Optional: Dust with extra powdered sugar before serving for garnish.
Nutrition Facts
Calories |
3344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 504.8 g | 184% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 339.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 644 mg | 50% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
