Description
These vegan Lavender Lemon Bars feature a tender, buttery shortbread crust topped with a silky lemon filling infused with delicate culinary lavender. Bright, tangy, sweet, and beautifully floral, they're perfect for spring gatherings, summer parties, or afternoon tea.
Ingredients
For the Vegan Shortbread Crust:
1/2 cup vegan butter, melted
1/4 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
For the Lavender Lemon Filling:
1 1/2 cups granulated sugar
1 teaspoon dried culinary lavender
2 teaspoons lemon zest
3/4 cup freshly squeezed lemon juice
1 1/4 cups unsweetened soy milk, oat milk, coconut milk, or almond milk
6 tablespoons cornstarch
1 tiny pinch turmeric
For Garnishing:
Powdered sugar, for dusting
Dried culinary lavender, optional for garnish
Instructions
- Prepare the lavender sugar: Add 1 1/2 cups granulated sugar and 1 teaspoon dried culinary lavender to a food processor. Pulse for approximately 20 seconds until the lavender is finely ground and evenly distributed. Set aside.
- Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the shortbread crust: In a medium bowl, combine the melted vegan butter, 1/4 cup granulated sugar, and salt. Stir until combined, then add the all-purpose flour. Mix until a thick, slightly crumbly dough forms. Press the dough firmly and evenly into the bottom of the prepared pan.
- Bake the crust: Bake for approximately 18 minutes, until the edges are very lightly golden and the center remains pale. Remove from the oven and set aside while preparing the filling.
- Prepare the lemon-lavender filling: In a medium saucepan, combine the prepared lavender sugar, lemon zest, freshly squeezed lemon juice, plant-based milk, cornstarch, and a tiny pinch of turmeric. Whisk thoroughly while the mixture is cold to dissolve the cornstarch completely.
- Cook the filling: Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture thickens. Once it begins bubbling and reaches a thick, smooth, pudding-like consistency, immediately remove it from the heat.
- Assemble the bars: Pour the warm lemon-lavender filling over the baked shortbread crust. Spread evenly with a spatula, ensuring the filling reaches all four corners. Allow to cool at room temperature for approximately 30 minutes.
- Chill until firm: Transfer the pan to the refrigerator and chill for 1 to 2 hours, or overnight, until the filling is completely set.
- Slice and garnish: Lift the chilled bars from the pan using the parchment paper overhang. Transfer to a cutting board and slice into 12 equal bars with a sharp knife, wiping the blade between cuts. Dust with powdered sugar and garnish with a few dried culinary lavender buds, if desired. Serve chilled.
Notes
Use culinary lavender: Choose food-grade dried culinary lavender and grind it finely with the sugar to avoid large flower pieces in the filling.
Adjust the floral flavor: For a milder lavender taste, reduce the dried culinary lavender to 1/2 teaspoon. You can also omit it entirely for classic vegan lemon bars.
Extra lemon flavor: Add an additional teaspoon of fresh lemon zest for a brighter citrus flavor without changing the filling consistency.
Gluten-free variation: Replace the all-purpose flour with a suitable gluten-free all-purpose baking flour blend.
Plant-based milk options: Unsweetened soy milk and oat milk provide a smooth, neutral flavor. Almond milk also works, while coconut milk adds subtle richness and coconut flavor.
Coconut variation: Use unsweetened coconut milk for a tropical twist that complements the lemon and lavender.
Raspberry variation: Spread a thin layer of thick raspberry compote over the baked crust before adding the lemon filling.
Orange variation: Replace some of the lemon juice with freshly squeezed orange juice and add orange zest for a sweeter, milder citrus flavor.
Prevent lumps: Whisk the cornstarch thoroughly into the cold filling mixture before heating.
Ensure proper setting: Cook the filling until bubbling and pudding-thick, then refrigerate until completely firm. Overnight chilling provides the cleanest slices.
Make ahead: Prepare the bars one day in advance and refrigerate overnight. Slice and garnish shortly before serving.
Refrigerator storage: Store in an airtight container in the refrigerator for up to 4 days. Separate stacked layers with parchment paper.
Freezer storage: Freeze ungarnished bars in a freezer-safe container for up to 2 months. Separate layers with parchment paper and thaw overnight in the refrigerator.
Serving tip: Dust with powdered sugar immediately before serving to prevent it from dissolving into the filling.
Reheating: Do not reheat. These bars are best served chilled, although they can rest at room temperature for 5 to 10 minutes for a slightly softer texture.
Nutrition: Nutritional values are approximate per bar and vary depending on the vegan butter, plant-based milk, and amount of powdered sugar used.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 36 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
