VEGAN LEMON BARS
Servings: 16
Skill Level: Beginner
Total Time: 2 hrs 50 minutes
Shortbread crust:
1/2 cup coconut oil, melted (or grass fed butter)
1/4 cup granulated sugar
1 cup all purpose flour (or almond flour)
1/4 tsp Kosher salt
Lemon filling:
3/4 cup lemon juice (from about 4 large lemons)
2 tsp (optional) lemon zest
1 ½ cups granulated sugar (or agave nectar)
1 ¼ cup full fat coconut milk
6 T. cornstarch
1/8 tsp turmeric (for color)
Ingredients:
For dusting powdered sugar
Directions:
- Preheat the oven to 350 degrees F and line an 8×8” pan with parchment paper, leaving a little to overhang for easy removal.
- Making the crust: In a medium bowl, mix together the coconut oil (or butter), sugar and salt. Add the flour and stir until combined. The dough will be thick. Press into the pan with your hands, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.
- Making the filling: In a medium saucepan, add the lemon juice, zest, sugar, coconut milk and cornstarch & a tiny pinch of turmeric. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
- Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
- Once set, lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares.
- Bars will keep for up to 1 week in the refrigerator. They freeze well too!
Serving Size: 1 bar (1/16th of pan)
Nutrition Information: Tangy, buttery and satisfying!
Adapted from noracooks.com