Lemon Bars (Vegan)

Keep the butter cold and work quickly when making the crust — cold butter cubes are what create a short, tender shortbread base instead of a tough one.

Common Mistakes: Not whisking constantly — the filling will become lumpy if left unattended, so keep whisking the entire time it's on the heat. Cutting before fully chilled — the filling needs at least 2 hours in the refrigerator to set properly; cutting too early results in a runny filling. Using bottled lemon juice — fresh lemon juice is essential for the best flavour, as bottled juice produces a flat, artificial taste. Not lining the pan — always use parchment paper with an overhang so the bars lift out cleanly.

Notes: Turmeric is used in a tiny amount purely for colour — it gives the filling a naturally bright yellow hue without affecting flavour. The filling will look loose when hot but firms up completely as it chills.

Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze individual bars (without powdered sugar) in a sealed container for up to 2 months. Thaw overnight in the refrigerator and dust with powdered sugar before serving.

Tips: For extra lemony bars, add an additional tablespoon of lemon zest to the filling. Dust with powdered sugar just before serving, as it absorbs into the filling over time.

This recipe leans on a handful of key ingredients to get its flavor and texture right. The all-purpose flour provides structure and body to the finished dish. The powdered sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish. The vegan butter adds richness and helps create a tender, flavorful base.