Vegan Lemon Ripple Bar Recipe
Lemon curd is so deliciously sweet yet zesty and is the not-so-secret ingredient that makes this vegan lemon bars recipe such a lovely teatime treat.
Cut them into smaller squares for a dainty vegan afternoon tea!
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There are three layers that make up these snackable vegan lemon ripple bars – the base, filling and lemon curd.
The addition of almonds to the filling makes these vegan cake bars so moist and tender, and a little bit like a frangipane tart.
These soft lemony bars are cakey, moist, sweet and sticky, just like a good baked should be!
Cook’s tip!
Line the base and sides of the tin with a single piece of baking paper and allow the baking paper to hang over the tin to make the bars easy to lift out after baking.
The vegan lemon bars can be stored in an airtight container and kept as vegan and gluten-free sweet treats.
Enjoy our vegan bars recipe with a cup of tea or anytime you need a pick me up.
Total Time: 55 minutes
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 12
Rating:
Total Time: 55 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the base:
- 8.3333333333333 8.3333333333333 grams cornflour
- 8.3333333333333 8.3333333333333 grams rice flour
- 7.0833333333333 7.0833333333333 grams caster sugar
- 10.416666666667 10.416666666667 grams veganmargarine
- For the filling:
- egg replacer, equivalent to 3 eggs
- 9.5833333333333 9.5833333333333 grams vegan margarine
- 9.5833333333333 9.5833333333333 grams caster sugar
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 0.16666666666667 0.16666666666667 Tbsp plain flour
- 7.0833333333333 7.0833333333333 grams ground almonds
- For the lemon curd:
- 0.083333333333333 0.083333333333333 tsp cornflour
- 0.041666666666667 0.041666666666667 unwaxed lemon (juice of)
- 2.9166666666667 2.9166666666667 grams vegan margarine
- 3.3333333333333 3.3333333333333 grams caster sugar
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 25- x 18-cm/10- x 7-inch baking tin with baking paper.
- Place all the base ingredients into the bowl of an electric food mixer and mix on a slow speed until the ingredients are thoroughly combined. The mixture will develop a breadcrumb-like consistency after a minute and will start to clump together a few seconds later. Alternatively, place the margarine and sugar in a large mixing bowl and cream together with a fork until thoroughly combined. Add the rice flour and cornflour and mix with a wooden spoon until all the ingredients are thoroughly combined. The mixture will have a breadcrumb-like texture but should hold together when you pinch a little between your thumb and forefinger. Transfer the mixture to the prepared tin and press into an even layer.
- To make the filling, make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly. Cream the margarine, sugar, egg replacer and vanilla extract together with a wooden spoon in a large mixing bowl. Mix in the flour and ground almonds. Spoon the mixture over the base and smooth the top with a spatula.
- To make the lemon curd, put the cornflour into a small bowl and mix it to a paste with a little lemon juice. Put the rest of the lemon juice into a saucepan with the margarine and sugar, and heat gently, stirring, until the margarine has melted and the sugar has dissolved. Add the cornflour mixture and continue to cook for a further 2–3 minutes, or until the mixture has thickened but is still pourable. Drizzle 6–8 tablespoons of lemon curd over the filling. Use a knife to drag the lemon curd through the almond filling but don’t overmix.
- Bake in the preheated oven for 25 minutes, or until the almond filling is puffy and golden – the lemon curd will still be wet but will firm up as it cools. Leave to cool in the tin, then carefully lift out using the paper to support the base and cut into bars with a sharp knife.
Have you got the lust for lemon?
Try these sensational vegan blueberry lemon cupcakes with a surprise centre!
