Michelle's Lemon Bars
cook up vegan lemon bars for summer, or to add a little summer to your winter if you're down under!
Michelle’s Vegan Lemon Bars
My favorite lemon bar recipe hands down! I’ve made quite a few dishes from noracooks.com, and her recipes never disappoint.
Ingredients
Shortbread crust
1/2 cup vegan butter, melted (I recommend using Miyoko’s)
1/4 cup granulated sugar
1 cup all purpose flour
1/4 teaspoon salt
Lemon filling
3/4 cup lemon juice from about 4 large lemons
2 teaspoons lemon zest (optional, but super tasty)
1-1/2 cups granulated sugar
1-1/4 cups full fat coconut milk, using mostly the white part
6 tablespoons cornstarch
tiny pinch of turmeric, optional for color (approximately 1/8th teaspoon)
For serving
powdered sugar to dust the tops
Instructions
Preheat the oven to 350 degrees F, and line an 8 x 8 inch pan with parchment paper, leaving a little overhang for easy removal.
Make the crust: In a medium bowl, mix together the melted vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick. Press it into the pan with your hands, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.
Make the filling: In a medium saucepan, add the lemon juice plus lemon zest for even more lemony flavor, sugar, coconut milk, cornstarch, and turmeric. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. (Click the link above for Nora Cooks, if you’d like more process photos.)
Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until set.
Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares.
Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!
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Learn more about Michelle and FED’s entire Summer 2024 global crew of musicians, artists, writers, growers, gleaners, cooks, and craftspeople, and be sure to check out Michelle’s piece from earlier this week, “Who’s for Dinner?: On Becoming an Artist-Activist.”
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