Vegan Lemon Squares With Chia Oat Crust


After scarfing down two of these lemon squares, my boyfriend proclaims with powdered sugar-covered lips, “These are the best lemon squares I’ve ever had!” I hesitated to tell him there was a whole package of silken tofu in them. Despite my confession, his enthusiasm didn’t waver. How can you resist these cute little bites of sunshine?

The idea for this recipe was inspired by my sister. She sent me the following text a few weeks ago. Apparently this recipe caught both of our eyes, but some of the ingredients in the original recipe didn’t jive with me. So I traded the Bisquick and Can’t Believe It’s Not Butter for Arrowroot, Turmeric and Tofu. Don’t worry, though….I kept the sugar.


I don’t consider myself much of a baker, so making desserts isn’t my strong suit. Eating them? Well, that’s another story. Especially lemon desserts. Sixteen lemon bars. Two people. Two days. Yeah, they were that good.


Did you know that lemons also make nice paper weights? As in parchment paper weights. You’ll want to line your 8″X8″ baking dish with parchment paper. This makes it easy to lift the whole thing out and cut into pretty little squares without the crust falling apart. Spray the dish with spray oil or rub a little olive oil on it before you set the parchment paper in.


Cut the top of the parchment paper off. See how nice this works?


Combine the crust ingredients.


Press the crust firmly into the dish and bake for 20 minutes at 350 degrees.


Make the filling while your crust is baking by combining all ingredients in a blender or food processor.


Remove the crust from the oven and pour the filling over the crust. Return to oven and bake for an additional 25 minutes.


Test for doneness by giving the baking dish a quick jiggle. The filling should shake like jello. If it runs, continue to bake until set. Remove from the oven and let cool for at least an hour. Refrigerate for an additional hour or two until firm.

Now for the moment of truth. Cut into 16 squares and dust with powdered sugar. Do you taste it? The sunshine? In the dead of winter when not much else is fruiting, it’s comforting to look out and see lemons dangling from the tree like Christmas ornaments. And hey, who doesn’t need a little winter comfort food?

Coach Jackie


Vegan Lemon Squares With Chia Oat Crust

Yield: 16 squares


    For The Crust
  • 1 Cup oats
  • ½ Cup almond meal
  • 1/3 Cup coconut oil
  • ½ Cup light brown sugar
  • 2 Tbsp chia seeds
  • 1 Tbsp lemon zest
  • For The Filling
  • 1 Package silken tofu
  • 1 Cup sugar
  • 1/2 cup lemon juice
  • 4 Tbsp arrowroot
  • 1 Tsp vanilla extract
  • ¼ Tsp turmeric (for color)


  1. To prepare crust, preheat oven to 350°F and coat an 8-inch baking pan with nonstick spray. Cut a square of parchment paper to fit the bottom of the pan and press in firmly.
  2. Stir together oats, almond flour, coconut oil, brown sugar, chia seeds and lemon zest in a medium bowl. Press firmly into the bottom of prepared dish and bake for 20 minutes; set aside.
  3. To prepare filling, blend together tofu, lemon juice, and vanilla until smooth.
  4. Whisk filling with sugar, arrowroot and turmeric. Pour over crust and bake for 25 minutes or until set.
  5. Cool completely and refrigerate for 1-2 hours. Dust with powdered sugar, if you like.