Name: Vegan Lemon Bars
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 15 servings
Ingredients: 0.75 cup dairy free butter (melted); 0.25 cup white sugar; 0.25 cup maple syrup; 1 tsp vanilla; 0.25 tsp sea salt; 2 cups all purpose flour; 4 tbsp lemon zest ((about 4-5 lemons)); 1 cup lemon juice ((about 4-5 lemons)); 0.5 cup coconut cream ((the thick part from a can of coconut cream – sub with a sweet non-dairy yogurt)); 1 cup white sugar; 1 tsp lemon extract; 0.25 tsp vanilla extract; 0.25 tsp sea salt; 0.5 cup cornstarch ((can sub with arrowroot powder)); null null powder sugar (for the top)

Instructions

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1

Preheat oven to 350˚F. Grease a [9x13 pan] and set aside.
2

In a bowl, whisk together dairy free butter (0.75 cup), white sugar (0.25 cup), maple syrup (0.25 cup), vanilla (1 tsp), and sea salt (0.25 tsp). Add all purpose flour (2 cups) and mix until combined.
3

Pour the dough into the greased [9x13 pan] and spread evenly with a spatula. Bake for 15-20 minutes, or until the edges are golden brown.
4

While the crust bakes (after about 10 minutes), combine lemon zest (4 tbsp), lemon juice (1 cup), coconut cream (0.5 cup), white sugar (1 cup), lemon extract (1 tsp), vanilla extract (0.25 tsp), and sea salt (0.25 tsp) in a saucepan over medium heat. Whisk until well combined and sugar has dissolved.
5

Constantly whisk while pouring in cornstarch (0.5 cup) and dissolving the powder quickly. Continue whisking until the mixture thickens like a gravy and coats the back of a spoon. Avoid overheating.
6

Remove the cookie base from the oven and carefully spread the lemon mixture evenly over the top with a spatula. Place back in the oven for another 15 minutes.
7

Remove from oven and allow to cool completely on a [baking rack]. Once cooled, sift [powdered sugar for the top] over the bars before serving. Store in the fridge if prepping ahead, adding powdered sugar just before serving to prevent it from being absorbed.