I’ve said it once, but Im going to say it again, these vegan baked lemon squares taste like sunshine exploded in your mouth! They are the perfect tea time treat, and its almost impossible to have just one square!
When I make something with “lemon” in the title, you best believe it’s going to be pronounced enough that you will pull that sour lemon face after having a bite. The tangy citrus flavour is however not overpowering, between the sweetness of the coconut condense milk and the slight saltiness of the cashew and coconut crumb, everything is in perfect harmony. Texture-wise, these remind me of a kind of creme brullee cheesecake fusion ( just typing that out makes me want to go make another batch)
I’m trying to get this all done while I have a sleeping baby, so I’m not going to elaborate too much, but I hope you’ll give these a try! They are one of my favourite creations thus far, and I make them all the time. They also freeze well, so sometime I take a few blocks out to thaw as my little treat for the week!
Vegan Baked Lemon Squares
- 200 g cashews (roasted and salted)
- 70 g desiccated coconut
- 1 1/2 tbsp melted coconut oil
- 2 1/2 tbsp maple syrup (honey if not vegan)
- 1 tsp vanilla essence
Coconut condense milk:
- 150 g coconut milk powder
- 150 g castor sugar
- 1/2 cup boiling water
- 30 g coconut oil melted
- 1 tsp vanilla essence
- 1 cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 400 g can coconut cream
- pinch of salt
- 1 batch coconut condense milk (ingrediens above, recipe below)
- 4 tbsp cornstarch
- 3 tbsp water
- Put all ingredients into a food processor and blitz until you have a crumb like texture. The mixture should stick together when pressed, if it’s too dry, add some more melted coconut oil.
- Prepare baking tin with overhanging parchment paper, pour in crust and press down firmly until you have a level base. ( I used a 20cmx20cm square cake tin)
- Move to refrigerator.
Coconut condense milk: (equivalent to about 1 can condense milk)
- Add all ingredients to a blender and blend for 2 minutes until combined and smooth.
- Set aside for later
- Preheat oven to 175 c.
- Add lemon juice, coconut cream, zest, salt and coconut condense milk to a pot, stir over medium heat until combined. Allow to simmer and infuse for 25 minutes, giving mixture a stir every now and then( don’t allow mixture to boil)
- In the meantime, make a slurry by combining the cornstarch and water in a small bowl, and mix until you have a smooth paste.
- Remove pot from heat and stir in the slurry mixture, whisking constantly until mixture has thickened (this happens very quickly, about 2 minutes)
- If there are some lumps, don’t worry, just pass the mixture through a sieve to discard those bits.
- Pour mixture over the base and give it a few taps so the top is nice and smooth. Bake for 15 minutes.
- Remove from oven and let cool to room temperature, then move to the refrigerator to firm up and cool for at least 5 hours.
- Once set, lift parchment paper out of baking tin and slice into squares with a large sharp knife.
- Sift over icing sugar and serve with cream and extra toasted coconut shavings.
*Note: Keep stored in refrigerator in an airtight container.
( These squares also freeze well and can be thawed in the fridge)