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.
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.
We know it can be hard to find great vegan desserts, but we have many more! Click here for more delicious recipes.
- Yield: 8 bars 1x
Ingredients
Scale
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
- To prepare the shortbread
- Preheat oven to 325F. Line an 8×8 baking pan with parchment paper
- 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
- Reduce speed, add flour, water and salt and mix until just incorporated
- Using your hands, pull the mix together to form a dough
- 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)
- Bake at 325F for about 30-33 minutes or until lightly golden. Set aside to cool completely
- 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
- Remove from heat and whisk in confectioners’ sugar, coconut oil and vanilla extract. Set aside to cool, about 10 minutes
- Pour the lemon curd over the shortbread crust and refrigerate for 2 hours or until set. Cut into bars
- Category: Dessert
