If I hadn’t said these were Vagen, you wouldn’t have known.
These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.
For the non-Vegan version, please click here.
Vegan Lemon Squares
Chewy and lemony all at the same time.
Original recipe adapted from Company’s Coming, Squares by Jean Pare.
Makes 1 pan 9″ x 9″
Ingredients for Shortbread Crust:
- 1 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup vegan margarine
- 1/4 cup coconut oil
Directions for Shortbread Crust:
- Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
- Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
- Press into a prepared 9×9 inch pan. Bake for 20 minutes.
Ingredients for Chewy Lemon Topping:
- 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
- 1/4 cup + 2 tbsp lemon juice
- 1 cup granulated sugar
- 2 tbsp all purpose flour
- 1/2 tsp baking powder
- 1 cup unsweetened coconut
- 1/4 tsp salt
- 1 tsp lemon oil
- 6 drops yellow food colouring (optional)
Directions for Chewy Lemon Topping:
- Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
- Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
- Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.
Notes:
- I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
- You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.
