Vegan Lemon Square Recipe That’s Easy and Delicious

If you’re craving a zesty, refreshing dessert that’s both indulgent and completely plant-based, this vegan lemon square recipe is exactly what you need. These lemon squares deliver a perfect balance of tangy citrus flavor and sweet richness, all wrapped up in a buttery, crumbly crust that is entirely dairy-free and egg-free.

Whether you’re vegan, lactose intolerant, or simply looking to try a delicious new treat, these squares are guaranteed to satisfy your sweet tooth without any compromise on taste or texture.

Perfect for afternoon tea, potlucks, or a light dessert after dinner, these lemon squares are incredibly easy to whip up with pantry staples. Plus, they boast a bright, sunny flavor that instantly lifts your spirits.

Let’s dive into this simple yet delightful recipe that will quickly become a favorite in your baking repertoire.

Why You’ll Love This Recipe

There are so many reasons to love these vegan lemon squares! First, the recipe uses wholesome ingredients that you likely already have at home, making it an accessible and budget-friendly baking option.

The crust is made with vegan butter and a hint of almond flour, giving it an irresistibly tender, crumbly texture that perfectly complements the smooth lemon filling.

The filling is naturally bright and tangy, thanks to fresh lemon juice and zest, balanced with just enough sweetener to keep it luscious without being overly sugary. These squares are also oil-free and refined sugar-free if you opt for natural sweeteners like maple syrup or agave.

Finally, they’re allergen-friendly and perfect for sharing with family and friends, regardless of dietary preferences. If you love other vegan desserts, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more plant-based inspiration.

Ingredients

• For the crust:
• 1 ½ cups all-purpose flour (or gluten-free blend)
• ½ cup almond flour (optional for extra tenderness)
• ½ cup vegan butter, cold and cubed
• ¼ cup powdered sugar (or coconut sugar, finely ground)
• Pinch of salt

• For the lemon filling:
• 1 cup fresh lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• 1 ¼ cups granulated sugar or coconut sugar
• ¼ cup cornstarch (or arrowroot powder for grain-free)
• 1 cup water
• 1 teaspoon turmeric (optional, for color)
• Pinch of salt

Equipment

• 8×8 inch baking pan
• Mixing bowls
• Whisk
• Microplane or grater (for zesting lemons)
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Medium saucepan
• Parchment paper (optional, for lining pan)

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). Line the baking pan with parchment paper or lightly grease it.
2. In a large bowl, whisk together the all-purpose flour, almond flour, powdered sugar, and salt.
3. Add the cold vegan butter cubes to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Press the crust mixture evenly into the bottom of the prepared pan, creating a firm, smooth layer.
5. Bake the crust for 15-18 minutes, until it’s lightly golden. Remove from the oven and let cool slightly while preparing the filling.
6. Make the lemon filling: In a medium saucepan, whisk together the sugar, cornstarch, turmeric, and salt.
7. Slowly whisk in the fresh lemon juice and water until smooth.
8. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble—about 5-7 minutes.
9. Once thickened, remove from heat and stir in the lemon zest.
10. Assemble and chill: Pour the hot lemon filling over the baked crust, spreading evenly.
11. Allow the lemon squares to cool to room temperature, then refrigerate for at least 2 hours or until completely set.
12. Once chilled and firm, cut into squares and serve.

Tips & Variations

For extra zest, add a teaspoon of lemon extract to the filling along with the zest.

If you want a more tart flavor, reduce the sugar slightly or add a splash of apple cider vinegar for brightness.

Use coconut sugar for a deeper flavor and a hint of caramel notes.

Try using a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

For a tropical twist, add a tablespoon of finely grated ginger to the filling or swap out some lemon juice for lime juice.

Nutrition Facts

Serving Suggestions

These vegan lemon squares shine on their own, but you can elevate them with a few simple touches. Dust the tops with a little powdered sugar for an elegant finish.

Serve alongside fresh berries or a scoop of vegan vanilla ice cream for a delightful summer dessert.

They also pair wonderfully with a cup of hot herbal tea or a refreshing iced green tea, making them perfect for afternoon gatherings or a light after-dinner treat. Want to offer a variety of vegan sweets?

Consider pairing these with our Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea for a cool, creamy contrast.

Conclusion

This vegan lemon square recipe is a bright, flavorful, and satisfying dessert that proves you don’t need eggs or dairy to create a luscious treat. Its easy preparation, wholesome ingredients, and irresistible balance of tart and sweet make it a perfect choice for any occasion.

Whether you’re looking to impress guests, satisfy your own sweet tooth, or add a new favorite to your vegan dessert lineup, these lemon squares deliver in every way.

Remember to experiment with the tips and variations to tailor the recipe to your taste, and explore more plant-based delights on our site like the Peruvian Vegetable Recipes for Flavorful Healthy Meals or the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Happy baking and enjoy every tangy, sweet bite!

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