Lemon Squares

Lemon Squares

An old-fashioned family favourite!  No tray of dainties or squares would be complete without Lemon Squares (sometimes called Lemon Bars). I took the traditional recipe and switched up just a few things: I replaced the eggs and the butter making this a completely Kind guilt-less pleasure. I even used a pinch of turmeric to give a yellow colour that is absent due to the lack of eggs.

This was my umpteenth attempt at trying to veganize this recipe, and although I had varying degrees of success (all were edible and eaten, I assure you!!) this one came the closest in texture to the eggy tradtional curd that fills a typical lemon bar. This was my FIRST foray into the use of a commercial egg replacer. I have always had luck using other things (cornstarch, apple sauce, flax egg, vinegar/soda, etc etc) but in this one, nothing else seemed to work. I will keep trying to come up with another recipe that doesn’t use commercial egg replacer so that anyone, even people without access to the product, can make this.

In the meantime, however, I give you: KIND-IFIED LEMON SQUARES!  These are soft and gooey with a crisp “buttery” short crust. An absolute delight to eat on a springtime afternoon.


Lemon Squares
Prep time
Cook time
Total time
Serves: 12
  • 1 cup flour
  • ¼ cup icing sugar
  • ⅓ cup coconut oil (solid/room temp) (see Note**)
  • 2-3 tbsp cold water.
  • Egg replacer for 2 eggs (I used Ener G Egg replacer - so this meant 1 tbsp replacer and 4 tbsp water)
  • ¾ cup sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • Pinch turmeric (for colour - you can omit, it doesn't affect the taste but it makes it *look* lemony) (about ⅛th tsp - it gets yellower as it bakes)
  • 4 tbsp lemon juice
  • Icing sugar for dusting
  1. Preheat the oven to 350'F
  2. Make the crust by combining the flour, icing sugar, and oil with a fork until it resembles course crumbs. Add in 2 tbsp cold water and combine. This will be a crumbly mixture but if you squeeze a handful it should stick together, if not add another tbsp of water.
  3. Press the crust mixture into the bottom of an 8x8 pan.
  4. Bake 350'F for 10-15minutes, or until just becoming golden.
  5. Meanwhile, while the crust is baking make the filling:
  6. Mix together your egg replacer.
  7. Then add all the rest of the filling ingredients and mix well.
  8. When the crust is done, remove from oven.
  9. Pour the filling mixture over the crust and return to the oven for 20-30minutes.
  10. The filling will bubble and be quite runny. By the end it will appear mostly solid and beginning to turn dark at the edges. Don't worry if it's still a bit jiggly in spots, it will firm up as it cools.
  11. Remove from oven and sprinkle with icing sugar. Let cool.
  12. Once cool, slice into squares and serve. You may need to re-dust the top with icing sugar, depending on how moist it was when you brought it out of the oven.
If you'd rather not use coconut oil - you can substitute the ⅓ cup coconut oil AND the water for ½ cup vegan butter. This will be just fine.
Nutrition Information
Serving size: 1/12th of the pan Calories: 126 Fat: 6 Carbohydrates: 24 Sugar: 16 Sodium: 100 Fiber: 0 Protein: 1 Cholesterol: 0

If you make this recipe, please rate and comment below! Thanks! 🙂

Time for afternoon tea!

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