Vegan Lemon Bars
Ingredients
The Maple Almond Crust
-
2
cups
fine unblanched almond flour
-
⅓
cup
coconut oil, melted
-
3
tablespoons
maple syrup
-
1
teaspoon
ground cinnamon
The Lemon Curd Filling
-
1
cup
sugar
-
1
cup
fresh lemon juice
-
1
cup
full-fat coconut milk
-
⅓
cup
cornstarch
-
1
tablespoon
fresh lemon zest
-
⅛ – ¼
teaspoon
turmeric
Instructions
- Preheat the oven to 350°F.
- Grease and line an 8x8-inch pan with parchment paper.
- Mix almond flour, coconut oil, maple syrup, and ground cinnamon until combined and sticky.
- Spread the crust mixture evenly in the pan and poke holes with a fork.
- Bake the crust for 15-17 minutes until lightly browned, then let cool.
- In a saucepan, combine lemon juice, sugar, coconut milk, cornstarch, lemon zest, and turmeric, whisking until smooth.
- Heat the mixture over medium-high until thickened, about 7-10 minutes.
- Pour the lemon filling over the cooled crust and smooth it out.
- Bake for another 15 minutes.
- Let cool at room temperature for 30 minutes, then refrigerate for 1-2 hours.
- Cut into squares, dust with powdered sugar if desired, and serve.
Nutrition Facts (estimated)
Servings
14
Calories
270
Total fat
19g
Total carbohydrates
26g
Total protein
4g
Sodium
7mg
Cholesterol
0mg
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