There are desserts that taste pleasant. And then there are desserts like these Best Vegan Creamy Lemon Squares — the kind that deliver such a sharp, bright, intensely lemony filling over such a perfectly crumbly, buttery shortbread base that the contrast between the two stops you completely on the first bite. This is that lemon square. The one that makes everything else taste a little flat afterward. The one that is equally spectacular served at a summer picnic, a holiday dessert table, or sliced into small squares and eaten one after another from the refrigerator at midnight because the craving was specific and these are exactly what was needed.
These lemon squares start with a classic vegan shortbread base — cold vegan butter, flour, powdered sugar, and a pinch of salt pressed into a tin and baked until lightly golden — then topped with a filling of fresh lemon juice, lemon zest, coconut cream, and cornstarch cooked into a smooth, intensely lemony curd that sets over the shortbread into a firm, sliceable layer of extraordinary brightness and richness.
What makes these squares so outstanding is the ratio — more lemon than most recipes use and less sweetness than most recipes default to, producing a filling that tastes genuinely, assertively, gloriously lemony rather than merely sweet with a faint citrus note, set into a creamy, silky layer that holds clean edges when sliced.
This recipe is 100% vegan, naturally gluten-free when made with gluten-free flour, ready in about 55 minutes plus chilling, and absolutely magnificent dusted with powdered sugar and served cold in generous squares.
Recipe Information
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 20 mins | 30 mins | 2 hours | 2 hrs 50 min | 16 | ~190 kcal |
Ingredients
For the Shortbread Base
- 1½ cups (180g) all-purpose flour
- ⅓ cup (40g) powdered sugar
- ½ tsp fine salt
- ½ cup (115g) cold vegan butter, cut into small cubes
For the Creamy Lemon Filling
- ¾ cup (180ml) fresh lemon juice (from 4–5 large lemons)
- Zest of 3 lemons
- ¾ cup (150g) cane sugar
- 1 cup (240ml) full-fat coconut cream
- 4 tbsp cornstarch
- ¼ tsp turmeric (for color — adds no discernible flavor)
- Pinch of salt
- 2 tbsp vegan butter (stirred in at the end for gloss)
For Finishing
- Powdered sugar for dusting
- Extra lemon zest for garnish (optional)
Instructions
- Preheat and prepare the tin. Preheat the oven to 350°F (175°C). Line a 20cm (8-inch) square baking tin with parchment paper, leaving overhang on two sides for easy removal.
- Make the shortbread base. In a bowl combine the flour, powdered sugar, and salt. Add the cold vegan butter cubes and rub into the flour quickly with your fingertips until the mixture resembles fine, sandy breadcrumbs that hold together when pressed. Press firmly and evenly into the prepared tin to form a uniform base approximately 8mm thick.
- Blind bake the base. Bake the shortbread base for 18–20 minutes until set and very lightly golden at the edges. It should feel firm and dry to the touch. Remove from the oven and let cool for 5 minutes while making the filling — the base does not need to cool completely.
- Make the lemon filling. In a medium saucepan whisk together the lemon juice, lemon zest, sugar, coconut cream, cornstarch, turmeric, and salt until the cornstarch is completely dissolved. Place over medium heat and cook, whisking continuously without stopping, until the mixture thickens dramatically and large bubbles begin to appear on the surface — approximately 8–10 minutes. Remove from heat and whisk in the vegan butter cubes until melted and incorporated.
- Pour over the base. Pour the hot lemon filling immediately over the still-warm shortbread base. Smooth the surface with an offset spatula. The filling should be thick enough to flow slowly rather than running freely.
- Chill until set. Allow to cool at room temperature for 20 minutes then refrigerate for a minimum of 2 hours, ideally overnight, until the filling is completely firm and set throughout.
- Slice and dust. Lift the set lemon square slab out of the tin using the parchment overhang. Using a sharp knife dipped in hot water and wiped dry between each cut, slice into 16 even squares. Dust generously with powdered sugar immediately before serving.
Pro Tips
- Whisk the filling continuously without stopping from the moment the pan goes on the heat — any pause allows the cornstarch to settle and form lumps on the bottom of the pan.
- Pour the filling over a warm rather than cold shortbread base — this helps the filling adhere to and set against the base rather than separating into a distinct layer.
- Use fresh lemon juice only — bottled lemon juice produces a flat, one-dimensional filling that is noticeably inferior to the bright, complex flavor of fresh.
- Chill for the full 2 hours minimum before slicing — cutting into partially set lemon squares produces ragged, messy edges. A fully set square slices perfectly cleanly.
- Dip the knife in hot water and wipe between every cut for the sharpest, most professional edges.
Why These Lemon Squares Are the Best Version
Most lemon square recipes err on the side of too much sweetness and too little lemon, producing a dessert that is pleasant but not particularly memorable. This recipe specifically inverts that ratio — using significantly more fresh lemon juice and zest than standard and less sugar — producing squares where the lemon is the dominant, forward flavor and the sweetness exists to balance and round it rather than to overwhelm it. This produces the specific, sharp, bright, almost electric lemon flavor that makes a truly great lemon square genuinely difficult to stop eating.
Flavor Variations
- Lime Squares: Replace the lemon juice and zest with fresh lime juice and lime zest for a more tropical, slightly more tart version with a beautiful pale green filling.
- Lemon Lavender Squares: Add 1 teaspoon of culinary dried lavender to the filling while cooking and strain out before pouring for a fragrant, floral version.
- Raspberry Lemon Squares: Press a layer of fresh raspberries onto the shortbread base before adding the filling for a raspberry-lemon combination that is spectacular in summer.
Nutritional Highlights (Per Square)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~190 kcal | 1g | 26g | 0g | 9g |
Storage
- Refrigerator: Store in an airtight container in a single layer for up to 5 days. These squares are best served cold — the filling is firmer and more sliceable and the contrast with the shortbread base is more pronounced when chilled.
- Freezer: Freeze in a single layer until solid then transfer to a freezer-safe container with parchment between layers for up to 2 months. Thaw in the refrigerator overnight before serving.
- Dusting: Dust with powdered sugar immediately before serving rather than in advance — the powdered sugar absorbs moisture from the filling during storage and becomes invisible and damp if added too early.
Frequently Asked Questions
Why is my filling not setting firmly?
Filling that does not set is caused by insufficient cornstarch, insufficient cooking time, or not chilling for long enough. Ensure the filling has thickened dramatically on the stovetop with visible large bubbles before pouring, and chill for the full 2 hours minimum.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend for the shortbread base. The filling is naturally gluten-free. The shortbread may be slightly more crumbly than the regular version but still delicious.
Why did the filling separate from the base?
This usually happens when cold filling is poured over a cold or fully cooled base. Pouring hot filling over a still-warm base helps them bond as they cool together. A thin layer of jam brushed over the cooled shortbread before adding the filling can also help adhesion.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more bright, indulgent vegan dessert bar recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
