Vegan Lemon Bars
Course: Dessert | Cuisine: American | Servings: 16 bars | Prep Time: 15 mins | Cook time: 35 mins | Chilling Time: 2 hrs | Total Time: 2 hrs 50 mins
Ingredients
Shortbread Crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, softened
1/2 tsp vanilla
5-6 drops lemon oil
Lemon Filling:
3/4 cup lemon juice, from about 4 large lemons
Optional: 2 tsp lemon zest
1 1/2 cups granulated sugar
1 1/4 cups full fat coconut milk, using mostly the white part
6 tbsp cornstarch
Tiny pinch turmeric, optional for color (1/8th teaspoon), or natural food coloring
For Serving:
powdered sugar, for dusting the tops
Instructions
- Preheat the oven to 350°F, and line an 8×8″ pan with parchment paper, leaving a little overhang for easy removal.
- Make the Crust: Beat crust ingredients together. Press into pan, and bake for 18 mins until golden. Set aside.
- Make the filling: In a medium saucepan, add the lemon juice, lemon zest, if using for even more lemon flavor, sugar, coconut milk, cornstarch and turmeric, if desired. Whisk well to dissolve the cornstarch. 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 mins, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hrs, or overnight, until set.
- Lift the bars our of the pan with the parchment paper, dust generously with powdered sugar, and cut into 16 squares.
- Leftover bars will keep for 1 week in a covered container in the refrigerator. They freeze well, too.
Notes
There was too much filling the first time, so I doubled the crust, or you can double both, and pour into a 9×13″ pan instead.