When life gives you lemons.... make the yummiest, lemoniest, lemon bars ever! These lip smacking tangy vegan gluten-free bars on a buttery shortbread crust are the perfect combination of citrusy, tart & sweet
2teaspoonsLemon Zest- it’s easier to zest first & then juice your lemons
1cupLemon juice - about 8/10 large lemon
1 1/4cupsGranulated sugar
1 1/4cupsOat milk
8tablespoonsCornstarch- can sub using 9 tablespoons of tapioca starch
1/8teaspoonTurmeric- optional for color
Powdered sugar- for dusting
Preheat the oven to 350 degrees and line an 8 by 8 inch pan with parchment paper, leaving overhang for easy removal.
Making The Crust
In a medium bowl, add together the vegan butter, sugar and salt. Add the flour and stir until combined. The dough will be thick.
Press into pan, evenly and firmly. Bake for 16-18 minutes until the edges are very lightly browned. Set aside.
Prepare Curd Filling
Prepare cornstarch slurry. Warm 8 tablespoons of water. Whisk 8 tablespoons of cornstarch into and mix until mixture is smooth and lump free. Set aside.
Zest and juice lemons
In a medium saucepan add oat milk, sugar, cornstarch slurry and turmeric. Whisk well until sugar is dissolved.
Next whisk in lemon juice and lemon zest. Stirring constantly until the sugar dissolves and the mixture thickens.
Pour filling over the crust. Bake for 15 minutes, then remove from the 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 with powdered sugar and cut into squares.
Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too.