Chef Joey's Vegan Lemon Squares Recipe

Name: Chef Joey's Vegan Lemon Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup spelt flour; ¼ cup yellow cornmeal; 1 pinch salt; ⅛ teaspoon baking soda; 2 tablespoons vegan margarine (vegan-at room temperature); 1 cup raw sugar (divided); 1 egg substitute; 1 tablespoon plain non dairy soy yogurt; ¼ teaspoon vanilla extract; ½ cup lemon juice; 4 lemons, rind of; 4 ounces vegan margarine; 12 ounces fine sugar; 1 (1/4 ounce) packet vegan gelatin; 4 egg substitute

Servings: persons

¾ cup spelt flour
¼ cup yellow cornmeal
1 pinch salt
⅛ teaspoon baking soda
2 tablespoons vegan margarine (vegan-at room temperature)
1 cup raw sugar (divided)
1 egg substitute
1 tablespoon plain non dairy soy yogurt
¼ teaspoon vanilla extract
½ cup lemon juice
4 lemons, rind of
4 ounces vegan margarine
12 ounces fine sugar
1 (1/4 ounce) packet vegan gelatin
4 egg substitute

1
Preheat oven to 350F.
2
Spray a 9x9 inch baking pan with vegan spray oil.
3
FOR THE CRUST:.
4
Combine the flour, cornmeal, salt and baking soda, set aside.
5
Beat the butter in a separate large mixing bowl until creamy.
6
Add 1/3 cup sugar and beat until mixture begins to pull together into a mass.
7
Add egg replacer, yogurt, and vanilla.
8
Add the flour mixture to this until just combined and briefly knead with your hands to incorporate.
9
Press the dough into your prepared pan and prick all over with a fork.
10
Bake for about 20-25 minutes or until nicely golden on top.
11
Remove from the oven and cool while you proceed with the topping.
12
FOR THE TOPPING: (Lemon Curd).
13
Wash the outer skin of the lemons, dry them off and grate them first.
14
Then juice them.
15
In the top of a double boiler, add the lemon juice and rind, vegan margarine, sugar and egg substitutes.
16
Stir until the sugar is totally dissolved and continue heating gently for about 20 minutes until the lemon is thick.
17
If this doesnt thicken up put the vegan gelatin powder in a bowl and add a little of the hot lemon curd to it and stir well, then add it back to the hot curd in the pot and stir until it thickens a little.
18
Pour on top of the cooled crust and put in the fridge for at least an hour to set.
19
Cover with cling wrap.
20
Bon Appetit!

837

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup spelt flour, ¼ cup yellow cornmeal, 1 pinch salt, ⅛ teaspoon baking soda, and more.

Yes, Chef Joey's Vegan Lemon Squares falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Joey's Vegan Lemon Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions