It’s the last day of April, which means it’s about time for some spring baking! Today’s recipe is sweet, tangy and easy peasy lemon squeezey!
I'd say lemon is an essential spring flavour. From lemon loaf to lemon bars.. The lemon tarts, lemon cookies.. the possibilities are endless- and delicious.. I don’t know about you, but I’m ready for ALL of it! I LOVE lemon, and springtime is hands- down the best time to break out all the lemon themed recipes!
This recipe is actually inspired by my Grandma’s lemon bars! My Grandma used to make these AMAZING lemon bars, off the charts, that I loved for all of my childhood (everyone did) and I’m pretty sure she still does. They were one of her signatures and I’ve been meaning to vegan-ize them for years now- SO finally, here it is!
(I’m SO excited to share this one! Eeeek!!)
Simple Vegan Lemon Bars
Yields: 15 bars Overall time: 3h (mostly time setting in the fridge)
1 cup flour
Sprinkle of salt
1/2 cup coconut oil
1/4 cup powdered sugar
1/4 cup sugar
1/4 cup almond milk
3/4 cup of sugar
Juice of 4 lemons (a little over 3/4 a cup)
Zest of one lemon (about 3 tbsp)
1/2 tsp baking powder
4 Tbsp tapioca flour (or sub cornstarch)
1 cup coconut milk or cream
1. Preheat the oven to 350 Degrees.
2. Add the dry ingredients in a large bowl (flour, salt, sugar, powdered sugar) and combine.
3. Next, add the room temp coconut oil to the mix, cutting in with a fork. (If coconut oil was stored in a cold place, warm it slightly first) Afterwards, pour in the almond milk. Combine with your hands to form a dough. (If mixture seems to dry and won’t stick, add additional almond milk.
4. Once a slightly sticky and press-able consistency, Press the mixture into a greased Pyrex dish (9x5) and bake for about 20 minutes.
5. While the crust is baking, start on the filling/curd! Add all filling ingredients to a saucepan (except for the sugar and coconut cream) and combine well over low heat, making sure the cornstarch and baking powder have been thoroughly mixed and there are no lumps. Once that has mixed, stir in the coconut cream and then the sugar!
6. Next, turn up the heat to medium, and whisk the mixture until it begins to thicken. Once it begins to thicken, reduce the heat to a simmer for two more minutes (make sure to keep whisking), removing from heat afterwards.
7. Once the crust has finished, pour the lemon mixture on top and smooth with a wooden spoon or spatula. Place back in the oven for another 20-25 minutes.
8. Once done baking, let stand for a half hour, then refrigerate for 2 hours before slicing and serving.
9. Slice into bars and serve!
*Optional: dust powdered sugar and sprinkle lemon zest on top**
I hope you enjoyed this recipe, and thanks for reading!
Until next post! xx