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Spring-inspired vegan lemon squares recipe with almond pulp from the Almond Cow

Lemon Squares

Time: 15 minutes active time, 2-3 hours freezing time

Golden brown crust featuring leftover almond pulp. Topped with a smooth, bright, citrus-y lemon filling makes for the most delightful spring treat!

Servings: 9 bars


Ingredients

Crust
  • 1 cup pecans
  • 1 cup almond pulp (from almond milk)
  • 3 tbsp agave
  • pinch of salt
Lemon Filling
  • 3 cups cashews
  • 1 cup plant-based milk (almond or cashew work well)
  • ¾ cup lemon juice
  • 6 tbsp agave
  • ¼ cup coconut oil
  • zest of 4 lemons
  • ½ tsp turmeric, for color

Directions

Crust
Step 1

Add pecans to a food processor, and pulse until fine crumbles form.

Step 2

Add almond pulp, and pulse again until mixed.

Step 3

Add agave and salt, and pulse again until mixed.

Step 4

Line a brownie tin with parchment paper, and transfer crust to the brownie tin, pressing to flatten. Transfer to freezer while making the lemon filling.

Lemon Filling
Step 1

Add all lemon filling ingredients to a blender, and blend until smooth and creamy.

Step 2

Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.

Step 3

Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and serve!