Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper. Set aside.

In the base of a stand mixer, cream ½ cup plant-based butter with ¼ cup powdered sugar, ½ cup granulated sugar, and 1 teaspoon lemon zest.

Once creamed add 1 teaspoon vanilla and 1 teaspoon lemon juice. Mix until combined.

On low, spoon in 2 cups flour and ½ teaspoon salt and mix until combined. Press the shortbread dough into the prepared baking pan.

Prick the top with a tooth pick. I did about 4 rows of 5 pricks.

Bake in the preheated oven for 25 minutes, or until the edges are golden.

Remove from the oven and cool completely before slicing and enjoying.