Description
Vegan Lemon Bakewell Bars combine a buttery shortbread base, tangy lemon curd, and a delicate almond frangipane topping. Finished with a classic feathered lemon icing, these bars are a perfect dairy-free treat bursting with fresh lemon flavor and nutty richness.
Ingredients
Shortbread Base
- 120g plain flour
- 70g caster sugar
- Zest of half a lemon
- 115g dairy-free block butter (cold and cubed)
Lemon Curd
- 80g lemon juice (from fresh lemons)
- 125g coconut milk (cream only)
- 125g caster sugar
- 3 tablespoons cornflour/cornstarch
- Pinch of turmeric or yellow food gel (optional)
Frangipane
- 130g caster sugar
- 6 tablespoons coconut oil (melted)
- 60g plain flour
- 6 tablespoons dairy-free milk
- 2 teaspoons cornflour/cornstarch
- 3 teaspoons lemon juice
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 250g ground almonds
- 1 tablespoon flaked almonds (optional)
Icing
- 300g icing sugar
- 3 tablespoons aquafaba
- 1 teaspoon lemon juice
- Yellow food gel (for coloring)
Instructions
- Preheat and prepare: Preheat your oven to 180℃ (fan). Line an 8 x 8 inch square or loose base tin with greaseproof paper, allowing the paper to hang over edges for easy removal.
- Make the shortbread base: Sift the flour, caster sugar, and lemon zest into a medium bowl. Add the cold cubed butter and rub it into the flour mixture using your fingertips until you achieve a crumbly dough. Crumble this dough into the base of your lined tin and press it down firmly with floured fingers or an offset spatula. Bake in the middle of the oven for 18 minutes or until light golden.
- Prepare the lemon curd: Drain the clear liquid from a can of coconut milk, retaining only the thick cream. In a medium saucepan, combine the lemon curd ingredients: lemon juice, coconut cream, caster sugar, cornflour, and optional turmeric. Heat on medium while stirring constantly with a heatproof spatula or whisk to prevent burning and clumps. Once thick and glossy, remove from heat and immediately pour over the baked shortbread base. Spread evenly with the back of a spoon or spatula. Return the tin to the oven for 5-8 minutes until the curd develops a skin on top, then remove and set aside.
- Make the frangipane layer: In a large bowl, whisk caster sugar with melted coconut oil until well combined. Add plain flour, dairy-free milk, cornflour, lemon juice, almond extract, and baking powder, mixing thoroughly. Fold in ground almonds until fully incorporated. Spread this mixture evenly over the lemon curd layer, smoothing with a spoon or spatula. Sprinkle flaked almonds on top if using. Bake again for 20-25 minutes until golden brown and set. Cover with foil if edges brown too quickly.
- Cool before icing: Remove the bakewell from the oven and allow it to cool completely in the tin at room temperature.
- Prepare the icing: In a small bowl, mix icing sugar, aquafaba, and lemon juice to a consistency similar to toothpaste—smooth but not runny. Separate a tablespoon of this icing and mix with yellow food gel, then transfer to a piping bag with the tip cut off.
- Decorate: Pour the white icing over the cooled bakewell and spread evenly. Pipe yellow icing in parallel lines about 1 cm apart. Drag a cocktail stick or skewer through the icing in alternating directions to create a feathered design. Allow icing to set at room temperature or in the fridge.
- Slice and serve: Using a sharp knife, cut the bakewell into squares or bars. Serve and enjoy your vegan lemon bakewell bars!
Notes
- Dust your fingers with flour when pressing the shortbread base to prevent sticking.
- Use the thick cream from coconut milk, not the watery liquid, for the best lemon curd texture.
- If the frangipane starts browning too quickly, loosely cover with foil to prevent burning.
- Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute in vegan icing.
- Allow the bars to cool fully before icing to prevent melting and slipping.
- The optional turmeric or yellow food gel is purely for coloring the lemon curd.
- Store leftover bars in an airtight container in the fridge for up to 3 days.
