Vegan lemon crumb bars with a crumbly topping and lemon filling

Vegan Lemon Crumb Bars

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why make this recipe

These Vegan Lemon Crumb Bars are bright, simple, and easy to bake. They use plant milk and vegan butter, so they work for people who avoid dairy. The bars balance tart lemon curd and a crunchy crumble. If you like easy vegan bar recipes, check this vegan pecan pie bars recipe for another idea.

introduction

This recipe makes a square pan of zesty bars with a soft lemon filling and a crunchy top. You bake a crumb base, pour a vegan lemon curd, then bake again. The result is bright and slightly tangy with a buttery vegan crumble. The steps are short and the ingredients are common. You can share these at a casual lunch or keep them for dessert after a simple meal. Find more from the author for similar simple recipes on this author’s page.

how to make Vegan Lemon Crumb Bars

  1. Preheat the oven and line a 20×20 cm square pan with parchment paper.
  2. Make the crumble: mix flour and cane sugar, add cold vegan butter, and pulse until crumbly. Press 3/4 of the crumble into the pan to form an even base.
  3. Bake the base 15 minutes until set. Remove from oven.
  4. Make the lemon curd: whisk soy milk, cane sugar, cornstarch, lemon juice, lemon zest, and a pinch of turmeric in a saucepan. Heat and stir until it thickens (about 10 minutes). Remove from heat.
  5. Pour the hot lemon curd over the baked base. Sprinkle the remaining crumble on top.
  6. Bake again 20 minutes or until the top gets a light color. Remove and cool at room temperature. Chill at least 2 hours before cutting. Enjoy. For more tips on baking bars, see Chef Kai’s page.

Ingredients :

CRÈME DE CITRON (LEMON CURD) : , * 120 mL de Lait de Soja (1/2 Cup Soy Milk), * 80 gr de Sucre de Canne Blond (1/3 Cup White Cane Sugar), * 1 càs de Fécule de Maïs (1 tbsp Cornstarch), * Jus de 2 Citrons Jaunes (Juice of 2 Lemons), * Zeste des 2 Citrons Jaunes (Zest of 2 Lemon), * Une Pincée de Curcuma (A Pinch of Tumeric), CRUMBLE :, * 180 gr de Farine T65 (1 1/2 Cup All Purpose Flour), * 80 gr de Sucre de Canne Blond (1/3 Cup White Canne Sugar), * 180 gr de Beurre Vegan Solide, Froid, Coupé (3/4 Cup Vegan Butter, Cold, Diced)

Directions :

  • Préchauffez votre four à 180 °C et préparez un moule carré de 20×20 cm en le recouvrant de papier sulfurisé., – Dans un mixeur, versez la farine et le sucre de canne pour faire le crumble. Mélangez. Puis, ajoutez le beurre vegan et mixez pour obtenir une texture crumble., – Déposez les 3/4 du crumble dans votre moule et aplatissez pour avoir une surface uniforme., – Faites cuire 15 min., – A côté, préparez votre crème de citron. Versez tous les ingrédients dans une casserole, faites chauffer; Remuez. Au bout de 10 min, la préparation va épaissir. Mélangez. Lorsqu’elle a bien épaissit, retirez du feu., – Sortez le crumble du four. , – Versez la crème de citron dessus, saupoudrez le restant de crumble sur le dessus et cuire de nouveau pour 20 min ou jusqu’à ce que le dessus commence légèrement à colorer., – Retirez du four., – Laissez refroidir pendant au moins 2h avant de découper., – Décorez et dégustez 🙂 !

how to serve Vegan Lemon Crumb Bars

Cut into squares after the bars are fully chilled. Serve plain or dust lightly with powdered sugar. You can add fresh berries or a mint leaf for color. These bars pair well with plant-based yogurt or a small scoop of dairy-free ice cream.

how to store Vegan Lemon Crumb Bars

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze cut bars in a single layer on a tray, then move them to a freezer bag for up to 2 months. Thaw in the fridge before serving.

tips to make Vegan Lemon Crumb Bars

  • Keep the vegan butter cold for a better crumb texture.
  • Press the base evenly to avoid thin or thick spots.
  • Stir the lemon curd constantly while it heats to avoid lumps.
  • Let the bars cool and chill before cutting to get clean slices.
  • Taste and adjust lemon juice if you want more tartness.

variation (if any)

  • Add a thin layer of fresh berries between the base and lemon curd for color and flavor.
  • Mix a teaspoon of vanilla into the lemon curd for a softer flavor.
  • Swap soy milk for almond milk if preferred.

FAQs

Q: Can I use regular milk instead of soy milk?
A: Yes. Regular milk works but the bars will not be vegan.

Q: Can I use a different sweetener?
A: You can try coconut sugar or maple syrup, but texture and color may change.

Q: How do I know when the lemon curd is done?
A: It will thicken and coat the back of a spoon after about 10 minutes of stirring on medium heat.

Q: Can I make the crumble by hand?
A: Yes. Use a pastry cutter or your fingers to rub the cold butter into the flour and sugar until crumbly.

Q: Do I need turmeric?
A: Turmeric only adds a small color boost to mimic egg yolk. You can skip it if you prefer.

Conclusion

For a classic reference and the original inspiration, see this version of Barres Crumble Vegan au Citron / Vegan Lemon Crumb Bars. If you want a lemon and fruit twist, try the idea in this Healthier Lemon-Blackberry Bars – Wife Mama Foodie post for more flavor tips. For more bar and brownie recipes, browse this Brownie / Bars – – BarbaraFrenchVegan collection.