Easy Vegan Lemon Squares

 

15 minutes prep time, made with a buttery shortbread crust and a bright, tangy, silky lemon curd filling that sets into a perfectly firm, sliceable layer — and completely free of eggs and dairy without compromising even slightly on the tart, sunshine-bright flavour that makes lemon bars such a universally adored classic. These easy vegan lemon squares use cornstarch and a touch of agar powder to set the lemon curd filling into a smooth, wobble-free layer that slices beautifully clean every time. Dusted with a snow-white cloud of powdered sugar just before serving, they are as breathtaking to look at as they are to eat.

Prep Time: 15 mins  |  Cook Time: 20 mins  |  Total Time: 35 mins (plus 2–3 hrs chilling) | 

Servings: 16 squares    

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Ingredients

Shortbread Crust:

• 1 cup (125g) all-purpose flour, spooned and levelled
• ¼ cup (30g) powdered sugar, sifted
• ¼ teaspoon salt
• ½ cup (113g) vegan butter sticks, cold and cut into small cubes
• 1 teaspoon pure vanilla extract

Lemon Curd Filling:

• 1 cup (200g) granulated sugar
• 4 tablespoons cornstarch
• ½ teaspoon agar-agar powder (helps the filling set firmly — do not skip)
• 1 cup (240ml) unsweetened plant-based milk (oat or almond)
• ¾ cup (180ml) fresh lemon juice (about 4–5 large lemons — always use fresh, not bottled)
• 2 tablespoons lemon zest (from about 3 lemons)
• 1 teaspoon pure vanilla extract
• Pinch of turmeric (for that classic sunny-yellow colour — no eggy flavour)

To Finish:

• 3–4 tablespoons powdered sugar, for dusting generously before serving

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Instructions

1. Preheat oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on all sides for easy lifting after chilling.
2. Make the shortbread crust: in a medium bowl, whisk together the flour, sifted powdered sugar, and salt. Add the cold cubed vegan butter and vanilla extract. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse, damp sand with no large butter pieces remaining — it should look crumbly but hold together when pressed between your fingers.
3. Pour the crust mixture into the prepared pan. Press it down firmly and evenly with your hands or the flat base of a glass until it forms a perfectly compact, uniform layer across the base. Poke the surface all over with a fork to prevent bubbling.
4. Bake the shortbread crust for 17–20 minutes until the edges are very lightly golden and the centre looks dry and set. Remove from the oven and set aside to cool while you prepare the filling.
5. Make the lemon filling: in a medium saucepan (do not place on heat yet), whisk together the sugar, cornstarch, and agar-agar powder until combined. Gradually add the plant-based milk, whisking constantly to prevent lumps. Add the fresh lemon juice, lemon zest, vanilla extract, and pinch of turmeric. Whisk until everything is completely smooth.
6. Place the saucepan over medium heat. Cook, whisking constantly and continuously, until the mixture comes to a gentle boil. Continue cooking and whisking for 3–4 minutes at a low boil until the mixture has thickened considerably to a pourable but noticeably thick curd consistency. Remove from heat immediately.
7. Pour the hot lemon filling directly over the baked (and still slightly warm) shortbread crust. Spread evenly with a spatula. Allow to cool on the counter for 30 minutes until it reaches room temperature.
8. Refrigerate for a minimum of 2 hours (ideally overnight) until the filling has set completely firm. It should not jiggle at all when you gently shake the pan.
9. Lift the bars out of the pan using the parchment paper overhang. Place on a cutting board. Using a sharp knife cleaned between each cut, slice into 16 squares.
10. Dust generously with sifted powdered sugar immediately before serving.

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Notes

Fresh lemon juice is non-negotiable: The bottled kind is much weaker in flavour and lacks the bright, vibrant citrus punch that makes these bars so spectacular. Squeeze real lemons — you will taste the enormous difference.

Agar-agar powder: This plant-based gelling agent is what replaces the eggs in the lemon curd and gives the filling the firm, cleanly sliceable texture of classic lemon bars. Find it at health food stores, Asian supermarkets, or online. Do not confuse it with agar flakes — powder is much more concentrated.

The whisk must not stop: Once the lemon mixture is on the heat, whisk constantly without pausing. Stopping causes the cornstarch and agar to settle and create lumps.

Do not slice while warm: Patience is essential here. The filling must be completely chilled and set before cutting — at least 2 hours in the fridge. Overnight chilling gives the cleanest, most beautiful cuts.

Colour: The turmeric gives the filling that gorgeous sunny yellow colour without any eggy flavour — just ¼ teaspoon is enough and you will not taste it at all.

Storage: Keep covered in the fridge for up to 1 week. Dust with fresh powdered sugar just before serving as it absorbs into the filling over time. Freeze for up to 3 months.

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