Lemon Pie Sugar Cookie Bars (Vegan) (Edit recipe)

85 recipes
|
22 followers

These lemon pie sugar cookie bars take everything you love about lemon pie and turn it into an easy, irresistible treat. The soft sugar cookie base is packed with finely ground graham cracker crumbs and a hint of lemon zest, while the creamy buttercream is infused with sweet homemade lemon curd and just a touch more zest. Every bite blends the sweet, tender, graham-filled cookie with the luscious, tangy lemon buttercream. They’re a breeze to make, completely dairy- and egg-free, and perfect for a lazy weekend bake or your next summer gathering.

Share

Save

Original Recipe

PREP TIME

25 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 16

Ingredients

Sugar Cookie Bar

1.75 cups All Purpose Flour, (210 grams)
2 tsp Cornstarch
.25 tsp Baking Powder
.5 cup Cane Sugar
.5 cup Light Brown Sugar
1 Tbsp Vanilla Extract
1 tsp Lemon Zest
.5 cup Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
8 Tbsp Plant-Based Butter, -room temperature
10 Tbsp Graham Crackers, -finely crushed (you will need 4.5 sheets)

Lemon Buttercream

1.5 cups Powdered Sugar
5 Tbsp Plant-Based Butter, -room temperature
1 Tbsp Dairy-Free Whipping Cream, -cold
2 Tbsp Lemon Curd, -homemade or store bought (please see notes below)
.25 tsp Lemon Zest

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Sugar Cookie Bars
Preheat the oven to 350F and line an 8×8 square pan with parchment paper.
Finely crush the 4.5 sheets of graham cracker, set aside. Zest the lemon and set the zest aside.
To a small bowl, add the flour, baking powder, cornstarch and finely crushed graham cracker crumbs. Whisk until well combined and set aside.
To a medium bowl, add the cane sugar, brown sugar and lemon zest. Rub the zest into the sugar with your fingers until the sugar is well coated in zest.
Add the butter to the sugar. Using a handheld mixer, blend the butter and sugar together at high speed for about 2 minutes or until light, fluffy and creamy.
Add the yogurt and vanilla extract to the butter mixture, blending at high speed for about a minute or until well blended.
Add the dry ingredients to the wet ingredients and blend at medium speed until well blended and no more flour can be seen.
Add the cookie dough to the prepared pan – spread it out evenly, firmly press it down and smooth out the top.
Bake the cookie bars for 27 to 32 minutes (mine baked perfectly at 29 minutes). The edges should be browning and pulling away from the pan. The center should be set and a toothpick inserted in the center should come out clean.
Leave the cookie bars to cool in the pan for about 15 minutes before transferring them to a cooling rack to cool to room temperature.
Lemon Buttercream
If preparing homemade lemon curd, make sure to prepare it first and let it cool to room temperature before preparing the buttercream.
Add the butter to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip at high speed for 2 minutes. Scrape down the sides and whip for 1 more minute.
Add the powdered sugar to the creamed butter and blend at medium-high speed for 1 minute or until the ingredients are well combined.
Add the heavy cream and lemon curd to the bowl, blend at high speed for 3 minutes or until light and fluffy. Remove the bowl from the stand mixer, add the lemon zest, folding it in until well combined.
Add the frosting to the top of the sugar cookie bars – make sure the bars have cooled to room temperature. Spread the buttercream evenly across the top of the bars. You can decorate the bars with a sprinkle of finely crushed graham cracker crumbs and lemon zest.
The bars are ready to slice and serve or place the bars in the fridge 10 to 15 minutes for the frosting to firm up bit before serving. I suggest storing the bars in the refrigerator.

Notes

Link to my recipe for Lemon Curd - Lemon Curd (Vegan)

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	278
Fat:	9 g
Carbohydrates:	44 g
Protein:	3 g
Cholesterol:	1 g
Sodium:	101 mg
Fiber:	0 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.