Vegan Lemon Bars

🧂 Ingredients

• 1 ½ cups all-purpose or spelt flour

  or gluten-free flour blend*
• ¼ cup sugar

  of choice
• pinch of salt
• 2.6 oz vegan butter

  diced
• 1 ½ cup coconut milk

  or another plant milk or cream, depending on how creamy/rich you want it to be
• ¾ cup lemon juice

  of around 3 lemons
• 2 tsp lemon zest
• ¾ cup sugar

  of choice
• 2 tbsp cornstarch
• 1 ½ tsp 100% agar powder
• 1 tsp vanilla extract
• pinch of turmeric

  optional

Instructions

• 1 Preheat the oven to 356°F (180°C) and line a 8x8-inch (20x20 cm) baking dish
  with parchment paper.
• 2 Whisk together the flour, sugar and pinch of salt in a mixing bowl. Add diced
  vegan butter and knead with your fingers until it forms a firm, sandy dough.
• 3 Press it into the prepared baking dish and bake for 18-20 mins, until golden.
  Set aside to cool.
• 4 Add coconut milk, lemon juice, lemon zest, sugar, cornstarch, agar powder,
  vanilla extract, and a pinch of turmeric to a small saucepan and whisk together.
  Bring to the boil over a medium heat, stirring constantly, and cook for about 3
  minutes until it starts to thicken.
• 5 Remove from the heat and pour on top of the shortbread crust. Allow to cool to
  room temperature, then place in the fridge and chill for around 2 hours or
  overnight, until the filling has set.
• 6 Slice into bars and garnish to your liking. Enjoy!

Nutrition Info