Sweet & Tart Zesty Lemon Drizzle Bites

If you love lemon desserts then there is no question you will love these babies of mine.  Created with instant zest, these slices will bring a smile to the dullest of moods.  Great with a cup of Earl Grey to round off a Sunday afternoon tea.  Or as a dessert to round off a light meal.  Fairly easy too make too.  I think they make a great gift too, and would be great for potlucks – basically these are ideal for almost any occasion, so you can’t go wrong.  Impossible to imagine they are vegan, that much is true – the rest, I think I’ll leave you judge for yourself.  However, they are so moreish, they won’t last long once you’ve made them.  I would suggest refrigerating them for a few hours before eating, or wait for the next day for best results ! Enjoy !

NOTE : If you prefer to eat healthy desserts all the time, then this is not for you. This is what I term as an occasional treat dessert – rich, yummy, and happy to be lemon !

Serves around 16-18 slices, depending on portion size



For the base you will need :

2 cups (8 oz) all purpose flour (I confess I used 1 cup normal, as I ran out of this, and 1 cup all purpose white gluten free flour)
1 cup (8 oz) vegan margarine, such as Earth Balance or other of your choice (such as coconut oil extra virgin or other up to you)
¼ tsp salt
½ cup (4 oz) sugar, or stevia or coconut sugar (you choose what you prefer)


  1. Place the above ingredients in a large bowl, and whisk until small crumbs are formed
  2. Next, heat up your oven to 350ºF (175ºC)
  3. Using clean hands, firmly press the mixture into a greased baking tin (mine was 7½ x 13 inches – 19 x 33 cm) with your palms, doing your best to even it out.  Then place it in your hot oven until slightly golden (around 15-20 minutes).  Meanwhile, you can make your filling.



1 1/8 cups plain sugar (or stevia or other dried sweetener of your choice) – I rarely use white sugar, but this time I did because I was out of stevia, and it’s important not to use brown sugar because of the colour.
¼ cup plain flour
1 350g (12½ oz) pack firm silken tofu (I suggest Mori-Nu – UK, & US)
¼ tsp turmeric (for the colour, don’t leave it out)
the juice of 2-3 large freshly squeezed lemons, plus the zest of 1 lemon
1 heaped Tbsp egg replacer (I used Orgran – UK: or Ener-G – US)
just under 1/8 cup vegan milk of your choice (Alpro is my preference)
icing sugar (confectioner’s sugar) for garnishing (optional)



  1. Place all the ingredients in a food processor, and process until thick but smooth.
  2. Now go check on your base – when it’s golden and firm, it’s ready. Remove from oven, and allow it to cool down slightly for 15 minutes or so.
  3. Next, pour on the lemon filling, making sure it is even on top. Then place in your hot oven again, for a further 20 minutes or so.
  4. It may not be 100% firm when it’s ready, but it will solidify properly once it’s cooled down, and then refrigerated.
  5. Refrigerate for 3-4 hours before serving, or over-night (if you can wait that long !). Sprinkle some more zest on the top, and dust with icing sugar (confectioner’s sugar) for that extra enticing look.  Good luck, happy eating and Enjoy !


All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010




  1. That looks so good! I wish I had some lemons in the house right now so I could make it. 🙂

  2. OW! 1 full cup of the Earth Balance? Is there any way that could be changed, I wonder? Adding banana & a little oil perhaps? I would LOVE to make a nice lemon bar but with severe heart disease, I can’t afford that much fat!

  3. Hi Sue. Please no need to worry – you must remember 2 things – the 1st 16-18 portions is what this serves, now do the math, 1 cup DIVISION by 18 = less than 1 teaspoon per portion and NOT 1 cup per portion. Now here there are 2 options – if you are still scared of having 1 teaspoon per portion (I assume you will eat a portion at a time, although it is more-ish) then you don’t have to make this. Option 2 is use coconut oil instead – the same amount though otherwise it won’t be delicious ! Best your way ! 🙂

  4. Kate Hi, I’m sure you will be purchasing the lemons pretty soon and when you do, and you make this come back with your feedback. Best your way in the meantime ! 🙂

  5. Thank you. Even I can achieve this I think! I cant wait to try 🙂

  6. You sure can Tracy – and let me know how the go as and when ! 🙂

  7. Hi. I’ve looked for a similar recipe for a long time now! I think I’m making these this weekend for my lemon-loving sisters graduation party. Thank you!
    Cheers from Sweden.

  8. Maja Hi there, I hope you enjoy these delights, make them hours ahead of time, a day ahead would be perfect, so that you can then cut and refrigerate them in advance. Let me know how they go !!!

  9. Oh my giddy somewhat sainted aunt! This looks SO yummy! I really wish I had all the apparatus and equipment to make all your recipes. What can one do with a microwave and 2 plate cooker, no “oven”? This is just, “drool”! I am in South Africa, hope I can find all these ingredients…will go hunt down a friends oven!

  10. Carol dear Hi there and so happy to have your comment. At some point may be you can invest in a small table top oven – a second hand one should do the trick, don’t know what you can find where you are though. I hope you get to make and enjoy it at some point ! Best your way in the meantime. My chocoholic’s cheesecake does not require baking, have a look at the recipe if you like chocolate – it’s terribly delicious though I warn you ! 🙂

  11. you are a genious!!! finally!!! LEMON SQUARES!!!!I’ve been trying to veganized this for a year with no exciting results…im trying this soon and i will make my daughters very happy when they find their fave summer treat in the fridge again when they come from college this summer 🙂 thank you

  12. So very glad you have found my Lemon Squares or Slices and hope your dear daughters really enjoy them with their favourite drink ! Enjoy and come back with your feedback as and when. Cheers your way ! 🙂

  13. Oh My Word, these are so so yummy. I made them this morning and my children and their friends (just home from school) have scoffed them down. A big hit with everyone.
    The shortbread base is about the best I’ve tasted, and the lemon topping such an unusual texture and such a big hit of lemon tanginess. My mother has already asked for the recipe.

  14. That really is super awesome news there Carol and something gives me the feeling that you will be repeating these again and again ! 🙂

  15. Hi Miriam,
    I would really like to try this recipe out this weekend but don’t understand the quantity of sugar for the lemon filling cup (11/8 cups): could you please explain ?Many thanks!

  16. Hi Sarah, you will need one and one eighth cup of sugar – in other words one cup and a little more. Hope you enjoy it ! (taste the mixture to make sure it’s sweet enough for you). Let me know how it goes as and when. 🙂

  17. This looks delicious! Like all your recipes, I’m a big fan of. Is it possible to make this without the egg replacer? I always encounter the same problem with vegan recipes because I can’t find it here or buy it on-line…

  18. Andrea Hi there and thanks. Use cornstarch/cornflour instead. Let me know how it goes as and when. 🙂

  19. Excellent! Thank you! I will :]

  20. 🙂

  21. I have just made this and it looks great and smells even better. Too much for me though and I don’t want to waste it – can I freeze it.

  22. Hello again,
    I wanted to test these out in advance, so only used a third of the above quantities (I only had 400g of silken tofu in my fridge anyway!) Unfortunately, as I didn’t have enough of the base to line a tin, I improvised with a glass pyrex lid and of course, it didn’t cook properly… It certainly didn’t ressemble anything like shortbread! However, the topping was lovely, although I think I would add extra lemon juice as I love it nice and zingy, so I’ll give it another go another time. Thanks!

  23. Very nice, and easy. Although I won’t mistake a Lime for a Lemon next time. And I will also look for larger lemons, but it is delicious.

  24. Ha, ha, yes, large lemons are what you need. Glad you enjoyed it though Maraika dear. 🙂

  25. Hi Sarah, MMmm – I was just saying to another person who tried these and liked them, that large lemons work best with this as the tanginess really needs to feature, mine must have been very juicy as well as large, and for this reason I have amended the recipe to read the juice of 2-3 large lemons. Meantime, the base ought to work very well and contrast beautifully with the filling’s tanginess and colour, so yes, a next time try with all the ingredients to hand should yield good results. 🙂

  26. These are truly amazing. I have made these 3 times in about 10 days to share with various people so that they REALLY know vegan food is just divine and delicious! And it really is a quick dessert to make. All smiles here… 🙂

  27. That sounds totally and utterly awesome – good on you for presenting these, and how kind of you to do so – kudos to you and your efforts too, bravo ! 🙂

  28. Thanks from Spain!

    You are amazing!

  29. Mournir thanks for that !

  30. I made these. I kinda wish I hadn’t. Had to get my husband to hide the tin as they are SOOO GOOOOD and extremely moreish!!!! 😀

  31. Oh Nell, you shocked me there for a minute ! I am so happy that you made and enjoyed these thoroughly, yes, they are indeed more-ish ! Hope you enjoy many of my recipes from here and I will look forward to your future comments on my blog ! 🙂

  32. Made it, loved it and now making it again. I didn’t have a slice tin so made it in a cake tin and it’s like a lemon cheesecake minus the cheese! Sooooo good! Thanks Miriam.

  33. That really is super news Jessica ! I am so glad you made and enjoyed it ! Yes, it would be like a cheesecake in a cake tin ! 🙂

  34. @Kate: Ive got the lemons, but no tofu lol Looks like lemon meringue without the meringue! 🙂

  35. what can i use instead of tofu, since i dont eat soy. thanks!

  36. Hi I am sorry I can’t advise here as the tofu is used for both texture and as a thickener) instead of eggs – sorry I can’t help you here.

  37. Michelle Hi there – sorry I don’t have a calorie count. If you slice it in small portions then you can control what you consume, I find this helps when I want a treat. Best to buy the tofu as it cannot be made without it, but enjoy as and when you do ! Best wishes ! 🙂

  38. These look delicious. I don’t think we can get egg replacer in Israel. Can you think of a vegan alternative? Thank you.

  39. These look so yummy!!!!

  40. They sure are Kayse, and you will love them – let me know how they go as and when ! 🙂

  41. Tina why not order from Amazon or ebay ? Meantime try and use the equivalent in cornflour instead and see what happens. Cheers ! 🙂

  42. Richard Natoli-Rombach

    Suenell, I am living with heart disease too but have no problems with the healthy fats that are good for your heart and Earth Balance, olive oil, etc. can actually improve heart health in moderation of course. My health has actually been better since using only healthy fats. Healthy fats can actually protect arteries and reduce inflamation. Also, you will tend to eat less with a healthy fat diet as you will feel fuller which means less calories, less carbs, etc. Carbs are also a culprit with heart disease especially with elevated triglycerides. Again, everything in moderation.

  43. I have just finished baking this cake and it is so good that I can’t wait for it to cool down..
    Miriam, thanks for the receipe! you are the best cook ever!

  44. Thanks for your input Richard.

  45. Thank you dear Nana, that is so very kind of you to say so ! 🙂

  46. what is a tofu substitute that I can use?

  47. Cassey Hi there. Sorry I don’t have a substitute for tofu for this recipe. You can try and make a lemon custard using 1 pint of vegan milk and 3 and a half or 4 tablespoons of cornstarch blend them well and place on a heat until it thickens, then add the remaining ingredients and continue to mix having taken the mixture off the heat. Place your pastry in the oven, then when it’s ready bring it out and then pour the warm mixture on top (pays to make the filling after the base has been made, baked and cooled down. Pour the mixture on top and distribute it with a spatula to flatten it well. Allow to cool and serve. I cannot guarantee the taste will be as good, but it may be worth a try – I am thinking of you re-creating a custard that will solidify so that you have a similar effect. Good luck, and if it works let me know. 🙂

  48. Once again your recipe is amazing. Made these a few weeks ago and were delicious. Couldn’t get the base to cook properly in the middle though. May have been a bit too thick I think, but delicious all the same.
    P.S. Have pre ordered your book 🙂

  49. Lesley Hi there. Thanks for pre-ordering my book. I think that yes, you may have to make the base a little thinner for better results, that should work out perfectly for you the next time too ! 🙂

  50. Hi Miriam
    Have you ever considered not heating the oven beforehand? I never do. I guess this is a remnant of heating brick ovens for bread baking.

  51. From time to time, the oven goes on last minute as I get so immersed in the creation of a new dish, so sometimes it does not go on that far in advance. Best your way Joe. 🙂

  52. Delighted I decided to do this. It is so refreshing in this heat (32 where I am writing)! My friends too liked it very much and handed them a recipe who asked.
    Hmmmmm let me see whats next!!

  53. Joe Hi, thanks and glad your friends liked it too ! 🙂

  54. I used coconut oil for the base. I made these for a party at work and many of my co-workers came to me after to tell me how delicious they were. I think this is a FANTASTIC recipe and a better lemon bar I’ve never tasted. I love your website!

  55. Michele Hi there and thanks for your very positive feedback, so glad you and your co-workers enjoyed these lemon treats ! Good on you for making and sharing them. 🙂

  56. Hi Miriam,
    How much Stevia do you replace with, half a cup sounds like a lot since the Stevia i get comes in a small container.

  57. Julia Hi, if you are alking about the base, then you can make it with a little less, can’t say how much exactly since I make it for my sweet toothed family – try less and taste a little of the dough, you can always add more, but can’t take it out once added. The same applies to the filling – taste it as you are adding a little at a time. Hope this helps. 🙂

  58. I tried this recipe as soon as I saw it and my god it was delicious. I have always loved lemon bars but never found a great eggless recipe. I used Wheat Pastry flour instead of All purpose flour and it was still a big hit in my family.

  59. Sounds perfect Sosar, so glad you and your family enjoyed them ! 🙂

  60. Hi Miriam
    I have just made this and I am having trouble waiting for it to cool down! It is really good and I’m nibbling away at the edges with no self-control 🙂 With a bit of luck there will be some left when it has cooled down as I think this will improve it even more. I have a copy of your wonderful book but still come back here to look up recipes with ingredients.Each flat I have been in over the last few years I have had to move every time my lemon tree started to fruit but have been in this place now for 3-4 years and had a lovely crop that needed using. This recipe has certainly done them justice. I think I’ll be making the Fastest Thai Curry Ever from your book next..

  61. Hi Miriam,
    I use 1 Tsp Stevia (powdered)=1 Cup Sugar. Is that enough our do I need more?
    I love your website!
    Thanks from Belgium 🙂

  62. OK Evette, you will probably need half a cup of stevia, BUT go slow and as you process it taste it, there are no eggs in the mixture so there is no danger of salmonella poisoning. Sweetness is an individual thing, so you may prefer it more or less sweet than somebody else, so go on taste it. Enjoy and let me know how it goes ! 🙂

  63. Rosie, Hi there – how funny you are with the nibbling ! 🙂 Enjoy the curry won’t you, and let me know what you think. I think a combination of my book and my blog will keep you busy enough in the kitchen with a wide variety of tastes, textures and fun ! Frstly, thanks for purchasing my book. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.

    Tip :- Regarding the Cheddar Recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.

    The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. 🙂

    If you love the book, please post a Amazon customer review for me.


    Miriam Sorrell
    Author Mouthwatering Vegan.

  64. I used tofutti sour cream instead of tofu. Ah! Mazing!!! Highly recommend!!

  65. Sounds good to me Jenean, and so glad you enjoyed it. Look forward to your future comments on my blog ! Best your way in the meantime ! 🙂

  66. Hi Miriam
    Thanks for the tips. I did write a review on Amazon but for some reason it didn’t publish. I’ll try again and see if it works after the curry.

  67. Thanks there Rosie. 🙂

  68. I just did it and OMG!!! I substituted 1/4 of the base flour four almond flour and the result was amazing!!!

  69. That’s really awesome to know Mandy, so glad you enjoyed it ! 🙂

  70. I’m not sure if I’m to use 2 cups or 3 cups of flour for the base. I used 3 cups and it seemed too thick. I’m making this again for a potluck in a couple days and I want it to be just the way you intended the recipe to be. Thanks so much for the recipe!! It so, so delicious!!

  71. Hi Phyllis, it does sometimes happen in the kitchen – 2 cups is what you need. It has been tried and tested quite a few times as you will see from the other comments, so it should work :). Let me know how it goes and be sure to make it a day ahead so it sets and cuts nicely for you. Enjoy and let me know how it goes if it’s worked for you ! 🙂

  72. I made this for a desserts only potluck yesterday and it was a big hit. It was voted one of the 3 best desserts. I used all gluten free flour and raw cane sugar. It turned out a little flat but the lemon flavor from 3 lemons was wonderful. One of the gals at my table had never had lemon squares made with real lemons and she raved about the taste difference.
    Can you please send me the recipe to my email address so that I don’t have to print out pages and pages? I bought your book and was hoping that it included this recipe but it doesn’t. Thanks again, Miriam, for all your help and your great recipes.

  73. Phyllis Hi there, so glad this went well. Copy and paste the recipe and send it to yourself I think is the best way to have it and remember to name it so that you can come back to it when you wish. So glad it turned out well gluten free too ! 🙂

  74. How long do these keep? I imagine they wouldn’t last long as they look so yummy (!) but I’m hoping to save some for my friend who would be arriving a week later, and with 16-18 slices all to myself I’d hope I’d have the willpower!

  75. Silver Hi – I agree about the quantity and I cannot vouch as to whether they would freeze because I always make them the day I am serving them to guests/friends. I don’t think it’s a great idea (although I understand your reasoning) nor would I honestly advise you to make them a week in advance as they will suffer in texture if nothing else. If you do make them, let me know how they go – tip :- remember when it comes to how sweet they are taste a little as you go along. For impressing guests you may also wish to look up my ‘Chocoholic’s Cheesecake’ recipe – easy and delicious with super reviews ! Enjoy ! 🙂

  76. Thanks Miriam. Wow the chocoholic’s cheesecake looks delish!

  77. Hi Silver, hope you make and enjoy it ! 🙂

  78. Hi Miriam- Love your recipes. I made this and it was great. I just thought I’d correct your math on the fat content though. 1 cup = 16 tablespoons. If you are cutting the slice into 16-18 slices that is about 1 table spoon of fat content in the base (or 3 teaspoons) per slice, not 1 teaspoon as your post at the top claims.

    Thanks for all the excellent recipes.

  79. So glad you enjoy my recipes. I have not mentioned the fat content though so I cannot see where I am incorrect.

  80. Hi Miriam- the fat content is referred to in the 2nd post from the top of this comments. You reply in the 3rd post.

  81. Ellexis Hi again. Could you copy and paste where I give the fat content comment ? I still can’t see it, please copy and paste both and I will have a look.


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