Go Back
easy vegan lemon bars

Easy lemon bars

Prep Time 30 mins
Cook Time 20 mins
Course Dessert

Equipment

  • immersion blender or food processor
  • 20cm square baking dish

Ingredients
  

shortbread

  • 2 cups plain flour (see notes for gluten free option)
  • 3/4 cup vegan butter
  • 1/2 cup sugar

lemon curd

  • 1 cup water
  • 3/4 cup lemon juice (around 3/4 lemons)
  • 2 tsp lemon zest
  • 3/4 cup sugar
  • 2 tbsp cornstarch
  • 1.5 tbsp agar agar
  • 1/2 cup soft tofu (see notes for soy free option)
  • pinch turmeric, ground

Instructions
 

  • Preheat oven to 180*c and line a square baking dish (mine is 20cm) with greaseproof paper.
  • Add flour, butter and sugar to a large mixing bowl and process with your fingers until it forms a rough, sandy texture. Press into the baking dish and bake for 20 mins, until golden. 
  • While the shortbread is cooling, make lemon curd by adding all curd ingredients apart from the tofu to a small pan over a medium heat. Bring to the boil and stir for 4-5 minutes until it starts to thicken.
  • Remove from the heat and add soft tofu. Blend using an immersion blender or in a food processor until smooth and creamy. Pour on top of the shortbread and allow to chill in the fridge for 3 hours, or until the top has set. Slice into bars and enjoy immediately or freeze for up to 2 weeks.

Notes

To make these gluten free, sub the plain flour for an all purpose gluten free blend.
To make them soy free, you can sub the tofu for your fave dairy free yoghurt and increase the agar by 1 tsp.
Keyword vegan