When I think of lemon bars I think of a crisp cookie like crust and a rich, gooey, sweet, lemony filling. That was my blue print for this recipe, and I am super happy with the results I achieved.
Not only are these Ooey-gooey Lemon Bars vegan but they are also nut-free, and soy-free!
When I ran my out of home baking business (eight years ago. wow, I kinda feel old right now) I had a frequent client that would order my lemon bars by the dozens, she was crazy about those things. In fact they were my second best seller right below my chocolate chip cookies. I feel like I accomplished getting These Vegan Lemon bars as close to my original recipe (the one I used back then) as possible.
These are by no means “healthy” considering how much sugar they have in them, but hey, nothing wrong with a rich, sweet treat every once in a while. I hope you enjoy these Ooey-gooey Vegan Lemon Bars as much as I do!
1 Cup (8 oz) Vegan Butter, softened
2 Cups Unbleached All Purpose Flour
1/2 Cup Powdered Sugar
2 Tbsp Corn Starch
1 Cup Unsweetened Applesauce
2 Cups Pure Cane Sugar
4 Tbsp Lemon Juice
1 Tbsp Lemon Zest
4 Tbsp Unbleached All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
Powdered Sugar for topping
For the crust, mix together flour and powdered sugar, then, add in softened vegan butter, mix until ball forms. Press crust dough into an 8×8 pan greased with coconut oil *line with parchment paper for easier cleanup* poke several holes in top of crust with a fork.
Bake at 375°F 12- 15 minutes or until slightly browned
Remove crust from oven, and set aside to cool. Lower oven heat to 350°F.
In a large bowl, whisk together corn starch, applesauce, and pure cane sugar. Then, add in lemon juice, lemon zest, flour, baking powder, and salt. Mix well. Pour filling over crust.
Bake at 350°F for 40-50 minutes, or until filling is thickened to a jelly-like consistency.
Let Lemon Bars cool completely. Then, refrigerate at least 1 hour. Sprinkle top with powdered sugar. Cut and serve.
Store leftovers in refrigerator, covered, up to 4 days.