Recipe courtesy of Sweets by Chloe
Vegan Lemon Bars
Total:
12 hr 10 min
Active:
25 min
Yield:
15 bars
Level:
Easy
Total:
12 hr 10 min
Active:
25 min
Yield:
15 bars
Level:
Easy

Ingredients

Crust:
  • 3 cups all-purpose flour
  • 1 1/2 cups cold vegan margarine
  • 1/2 cup sugar 
  • 1 tablespoon cold water 
  • 1/2 teaspoon fine sea salt
  • Nonstick cooking spray
Lemon Filling:
  • 2 cups sugar
  • 1 cup fresh lemon juice 
  • 1/2 cup silken tofu 
  • 5 tablespoons cornstarch 
  • 1/4 cup all-purpose flour 
  • 1/4 teaspoon lemon extract 
  • 1/8 teaspoon citric acid 
  • 1/8 teaspoon ground turmeric

Directions

For the crust: Combine the flour, margarine, sugar, water and salt in a food processor and pulse until a smooth dough forms. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat the oven to 325 degrees F.

Spray a 9-by-13-inch baking sheet with cooking spray and line the bottom with parchment.

Roll the dough out on a piece of parchment until 1/4-inch thick. Lift the paper and gently flip the dough onto the prepared baking sheet. Press the dough into the sides and bottom. Use a fork to poke holes all over the dough.

Bake until light golden brown, about 15 minutes. Allow to cool completely.

Lower the oven temperature to 300 degrees F.

For the lemon filling: Combine the sugar, lemon juice, tofu, cornstarch, flour, lemon extract, citric acid and turmeric in a blender and blend until smooth.

Pour the lemon mixture on top of the baked crust.

Bake until gently firm, about 30 minutes.

Allow the lemon bars to cool completely, then refrigerate overnight.

Run a knife along the sides of the baking sheet and then carefully lift the lemon bars out of the tray. Cut into 2 1/2-inch squares.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cake Batter Blondie Bars

Recipe courtesy of Dorothy Kern

Lemon Pie Bars

Recipe courtesy of Cheryl Day

Lemon Icebox Bars

Recipe courtesy of Ellie Krieger

Lemon Bars

Recipe courtesy of Ina Garten

Lemon Bars

Lemon Blueberry Cheesecake Bars

Recipe courtesy of Tyler Florence

Lemon-Raspberry Bars

Recipe courtesy of Hedy Goldsmith

Lemon Fonuts (Vegan and Wheat/Gluten Free)

Recipe courtesy of Waylynn Lucas|Nancy Truman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c