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Tart Vegan Lemon Squares

These tart vegan lemon squares are perfect desserts for friends and family with food allergies or just don't want to eat dairy.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert, Snacks
Cuisine Vegan
Servings 9


  • Food Processor


Short Bread Crust

  • 1/2 cup vegetable oil Sub: Coconut Oil or Vegan Butter
  • 3/4 Cup Sugar
  • 1/2 tsp Salt
  • 1.5 cup Flour

Tofu Lemon Curd

  • 1 package extra firm tofu drained and patted dry but not squeezed dry
  • 1/2 cup Lemon Juice 2 or 3 Meyer Lemons
  • Zest from 1 lemon
  • 1 TBS Corn Startch
  • 3/4 cup Sugar
  • 1 tsp Vanilla Extract or Vanilla Paste
  • 1 tsp Lemon Extract
  • 1/2 tsp turmeric¬† optional for color


  • Powder Sugar For dusting


Short Bread Crust

  • Preheat Oven to 350 F and line a baking sheet with parchment
  • Combine Sugar, Salt and Oil together and cream until combined. Add flour
  • Press into lined baking sheet.

Lemon Curd

  • To prepare the tofu, remove from package and place on towels to pat dry. You do not need to squeeze the moisture out of it, you just need to get it to not be slimy and wet.
  • In the bowl of a food processor, combine everything and blend until smooth and creamy.
  • Pour over short bread crust and bake for 30-40 minutes. Curd should be set with very little jiggle. When you touch it, it should not stick to your finger.
  • Cool on counter for 30 minutes before chilling in the fridge for 2 hours or over night.
  • Before serving, remove from baking sheet and dust with powdered sugar.
Keyword Lemon, Lemon Squares, Vegan, Vegan Lemon Squares