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Lemon bars decorated with icing sugar
Bright yellow lemon bars with a crisp shortbread base

Zesty lemon bars

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The lemon bar is the perfect dance of sour and sweet flavours. The crispness of the buttery (here vegan buttery) base counterpoints the smooth, creamy lemon layer. This dessert is all about freshness: the lemon juice and zest together provide that intense aroma that enlivens the taste buds.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 12 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Medium baking tray (approx. 20x30 cm)
  • Mixing bowls
  • Grater
  • Hand whisk
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 180°C. Line a tray with baking parchment, leaving an overhang on the sides (making it easier to lift out).

Tip: The overhanging paper creates 'handles' with which you can simply lift out the cake later.
2 ✓

Mix the flour, icing sugar, and salt. Rub in the cold vegan butter until you get a crumbly dough, then press evenly into the bottom of the tray.

Tip: Compacting is important so the base holds the cream that goes on top.
3 ✓

Bake the base for 10-12 minutes until it just starts to colour. Remove, but leave the oven on.

Tip: Blind baking prevents the liquid filling from making the pastry soggy.
4 ✓

Whisk the lemon juice, zest, cane sugar, plant-based milk, cornflour, and baking powder until lump-free. Pour onto the hot base.

Tip: Cornflour is responsible for gelling, while baking powder adds a little lightness to the cream.
5 ✓

Return to the oven for 15-20 minutes. It's done when the centre no longer wobbles like liquid but is jelly-like.

Tip: Do not overbake, as the lemon layer may crack.
6 ✓

Cool completely in the tray, then refrigerate for at least 1 hour before cutting. Dust with icing sugar when serving.

Tip: The cold stabilises the starch structure (retrogradation), making it sliceable beautifully.

Recipe FAQ

Why did the filling run when cutting?
You didn't chill it enough. The filling needs time for the structure to solidify as the temperature drops.

Ingredients

  • 200 g Plain flour
  • 100 g Icing sugar
  • 100 g Vegan butter (cold)
  • 100 ml Fresh lemon juice
  • 1 pc Lemon zest (grated)
  • 100 g Cane sugar
  • 50 ml Plant-based milk (e.g., almond or soya)
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 2 tbsp Cornflour (to thicken filling)