Cookie crust:
1/2 cup vegan butter, melted
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
optional: 2 teaspoons lemon zest
1 1/2 cups granulated sugar
1 1/4 cups full-fat coconut milk using mostly the white part
6 tablespoons of cornstarch
optional small pinch of turmeric (1/8 teaspoon) for color
For service:
powdered sugar for drizzling
Instructions
Preheat the oven to 350 degrees F and line an 8-by-8-inch skillet with parchment paper, leaving some overhang for easy removal.
Make the crust: In a medium bowl, add the mixture to the melted vegan butter, sugar, and salt. Add the flour and mix until combined. The dough will be thick. Press the pan evenly and firmly with your hands. Bake for 16-18 minutes until the edges are very lightly browned. Set it aside.
Make the filling: In a medium saucepan, add lemon juice, lemon zest if using for more lemon flavor, sugar, coconut milk and cornstarch + a small pinch of turmeric for color if desired. Whisk well to dissolve the cornstarch. Heat over medium heat, stirring constantly until sugar dissolves and mixture thickens. (see photos in post above for reference)
Spread the filling evenly over the crust, using a spatula if necessary to smooth it out. Bake for 15 minutes, then remove from oven and let cool at room temperature for 30 minutes. Transfer to refrigerator for another 1-2 hours or overnight until frozen.
Remove the molds on which you have laid greaseproof paper from the mold, sprinkle plenty of powdered sugar on it and cut into 16 squares.
Remaining sticks will keep for up to 1 week in a sealed container in the refrigerator. They also freeze well. Entertainment!
notes
For gluten-free vegan lemon bars, use all-purpose gluten-free flour like Bob’s Red Mill 1:1 Baking Flour.