Vegan Lemon Bars Recipe
By Loving It Vegan
🔪Prep Time: 30 minutes
👩🍳Cook Time: 35 minutes
For the Shortbread Crust:
2 cups All Purpose Flour (250g)
1/2 cup White Granulated Sugar (100g)
1/2 tsp Salt
1 cup Vegan Butter (225g)
For the Lemon Filling:
1 cup Lemon Juice (240ml) Freshly Squeezed, about 4 Large Lemons
2 cups White Granulated Sugar (400g)
1 tsp Lemon Extract
1/4 tsp Salt
14 ounces Canned Coconut Cream (400ml, 1 can) Unsweetened
1/2 cup Cornstarch (64g)
1/8 tsp Turmeric
1Preheat the oven to 350°F (180°C) and prepare a 9x13 baking dish by spraying it with non stick spray and lining it with parchment paper so that there is a parchment paper overhang on each side. Set aside.
2Add the all purpose flour, white sugar and salt for your shortbread crust to a mixing bowl and mix together.
3Then add in the vegan butter.
4Use your hands to break up the butter with the flour until it reaches a crumbly texture, then gradually start to form it into a big ball of dough.
5Place the dough into the prepared dish and use your hands to smooth it down across the bottom of the dish into a smooth even layer.
6Place into the oven and bake for 20 minutes until the edges are lightly browned. When it's done, remove from the oven, leaving the oven on, and let it sit on the countertop while you prepare the lemon filling.
7Add the freshly squeezed lemon juice, sugar, lemon extract, salt, coconut cream, cornstarch and turmeric to a saucepan and whisk as it heats until the ingredients are well combined. Then switch to a wooden spoon and keep stirring. It will suddenly start to thicken dramatically and then you'll know it's done.
8Pour the lemon filling out over the top of the shortbread crust and smooth down.
9Return it to the oven to bake for another 15 minutes at 350°F.
10Remove from the oven and place the dish onto a a wire cooling rack on the countertop for about an hour to cool down before placing the whole dish into the fridge to chill completely.
11Let it chill in the fridge for at least 2 hours until completely chilled before slicing into squares. It's even more ideal if you can leave it overnight to really firm up before slicing.
12When chilled, remove it from the fridge and lift the dessert out of the dish using the parchment paper overhang. Place onto a wooden board and cut into 24 squares.
13Then sprinkle some powdered sugar over the top and you're ready to serve!
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