Vegetarian Lemon Sticks – Detoxification

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“I made these lemon bars for a big party, and everyone else wasn’t vegetarian and left an empty plate – people went back for a few seconds! I made many other vegan lemon bars and your recipes were a perfect blend of sweet and sour.” – Amy

Vegan lemon sticks can be tricky, especially if you like sugar that avoids sugar like me. If you add too much lemon juice, you need to balance it with more sweeteners, and if you are not careful, maple syrup (the sweetener of my choice) may start to overwhelm the flavor.

That’s why I relentlessly tested these bars a few summers before until I found the perfect proportions. They sit on a crispy crispy crust with a creamy lemon cream filling.

This is the perfect dessert for a hot summer day, but be sure to refrigerate it so it doesn’t melt!

Vegetarian Lemon Bar Ingredients

Here is what you need:

• cashew. These nuts are popular in vegan cooking, and there is good reason. They have a creamy texture and a neutral flavor. Don’t use roasted or salted nuts for the best flavor. (If you don’t have a powerful blender, swap it for half the raw cashew butter.)
• lemon. You will need the enthusiasm and lemon juice for this recipe, so don’t rely on the store’s bottled juice. The peel has a significantly stronger lemon flavor, but be careful not to be bitter for the white part of the skin inside, which can be bitter.
• Maple syrup. This is my natural sweetener and it is vegan. If you wish to use agave nectar, you should work similarly.
• Coconut oil. This helps the bar secure in the refrigerator, but if you want to avoid any coconut flavor, use refined or expel coconut oil (zero coconut flavor). Vegetarian butter can work here too!
• Almond flour. A light almond flour will create a buttery, crispy crust that is naturally gluten-free. I do not recommend replacing another flour because the ratio of elements needs to be changed. (See the FAQ section below for alternatives.)

How to Make Vegetarian Lemon Bars

Step 1:

Preheat the oven to 350ºF and gently lubricate the 8-inch square baking tray. Press a piece of parchment into the bottom of the pot for easy removal later.

In a medium mixing bowl, combine almond flour, coconut oil, maple syrup, and salt. Stir well until the dough is pressed together between your fingers.

Transfer the crust mixture to the prepared pan and press it evenly into the bottom. It feels insufficient at first, but it should be spread throughout the bottom of the pan. (I tested this recipe with 1/4 cup of almond flour and felt the lemon layer in the finished stick overwhelm the crust.

Step 2:

Bake almond flour crispy shells for 15 minutes, or until the edges turn golden. Let it cool completely when preparing vegan lemon curd.

To prepare the filling, add cashew nuts to a high-speed mixer and stir until it is refined, about 30 to 60 seconds. Use a spatula to scrape the cashew nuts off the sides and corners of the mixer pitcher.

Step 3:

Add fresh lemon juice, zest, coconut oil and maple syrup to the mixer, then secure the lid and mix again. The filling should be smooth and creamy.

Taste and make any adjustments you see fit. (Remember, the flavor will be slightly milder after refrigeration.)

Fill the lemons on the cooled crust and flatten the top with a spatula. Freeze the pan on a flat surface in the refrigerator until firm, about 4 hours.

Step 4:

When the lemon filling feels very firm in the touch of the center of the pan, you can cut the bars into 16 pieces and refrigerate.

If you want a classic lemon bar look, sprinkle them on top.

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If you try these vegan lemon bars, Please comment and star rating below Let me know you like them.