Vegan Meyer Lemon Bars

Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.

Vegan Meyer Lemon Bars

Thought a delicious, creamy and tart lemon curd could not be pulled off without eggs or butter? Think again! These citrus bars are a true delight for all eaters.

Vegan Meyer Lemon Bars

We know it can be hard to find great vegan desserts, but we have many more! Click here for more delicious recipes.

Vegan Meyer Lemon Bars

Vegan Meyer Lemon Bars
 
Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.
Author:
Recipe Type: Dessert
Serves: 8 bars
Ingredients
For The Shortbread:
  • ½ cup coconut oil
  • 1 tbsp granulated sugar
  • 2 tbsp confectioners' sugar
  • ½ tsp natural vanilla extract
  • 1 cup all purpose flour
  • 2 tbsp water
  • Pinch of salt
For The Lemon Curd:
  • 1 cup canned light coconut milk
  • ½ cup Meyer lemon juice (about 2 large)
  • 3 tbsp maple syrup
  • 2½ tbsp corn starch
  • Pinch of salt
  • 2-3 tbsp confectioners' sugar (to taste)
  • 1 tbsp coconut oil
  • 1-2 tsp natural vanilla extract (to taste)
Instructions
  1. To prepare the shortbread
  2. Preheat oven to 325F. Line an 8x8 baking pan with parchment paper
  3. In a medium bowl, cream together coconut oil and granulated sugar for about one minute. Add confectioner's sugar and vanilla and continue beating for another minute, until creamy
  4. Reduce speed, add flour, water and salt and mix until just incorporated
  5. Using your hands, pull the mix together to form a dough
  6. Press the dough as evenly as possible onto the lined pan, so it slightly comes up the sides. Prick the dough with a fork several times (this will prevent it from bubbling up)
  7. Bake at 325F for about 30-33 minutes or until lightly golden. Set aside to cool completely
  8. In the meantime, prepare the lemon curd. Combine coconut milk, lemon juice, maple syrup, corn starch and salt in a small sauce pan and whisk well. Place the saucepan on the stove over medium heat and cook until it thickens ( this should take about 5-6 minutes), whisking often
  9. Remove from heat and whisk in confectioners' sugar, coconut oil and vanilla extract. Set aside to cool, about 10 minutes
  10. Pour the lemon curd over the shortbread crust and refrigerate for 2 hours or until set. Cut into bars

 

Vicky Cohen and Ruth Fox

Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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