Vegan Gluten-Free Lemon Bars
Ingredients
Crust
-
½
cup
softened vegan butter
-
¼
cup
cane sugar
-
1
heaping cup
gluten-free flour blend
-
⅛
tsp
sea salt
Curd
-
1 ¼
cup
cane sugar
-
1
cup
cashew milk
-
⅔
cup
lemon juice
-
1
Tbsp
lemon zest
-
⅓
cup
cornstarch
-
⅛
tsp
ground turmeric
-
1
pinch
sea salt
-
4
Tbsp
vegan butter
Garnish (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium mixing bowl, cream together the vegan butter and cane sugar until light and fluffy.
- Add the gluten-free flour and salt, mixing until fully incorporated.
- Spread the dough evenly in the prepared pan and bake for 20-24 minutes until golden.
- While the crust cools, prepare the curd by combining cane sugar, cashew milk, lemon juice, lemon zest, cornstarch, turmeric, and salt in a saucepan.
- Heat the mixture over medium heat, stirring constantly until it begins to boil, then remove from heat.
- Whisk in the vegan butter until melted and glossy, then pour the curd over the cooled crust.
- Refrigerate for at least 3 hours to cool and set completely.
- Once set, lift the bars out of the pan using the parchment paper and cut into squares.
- Optionally, sprinkle powdered sugar on top before serving.
Nutrition Facts (estimated)
Servings
16
Calories
190
Total fat
8.4g
Total carbohydrates
29.5g
Total protein
0.6g
Sodium
58mg
Cholesterol
0mg
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