introduction
Lemon bars are a delightful dessert that combines a sweet, crumbly crust with a bright, tangy lemon filling. They are perfect for a sunny day or any occasion when you crave something refreshing. Vegan and easy to make, these lemon bars will satisfy your sweet tooth!
why make this recipe
These lemon bars are not only delicious but also simple to prepare. With a few basic ingredients, you can create a treat that is both tasty and visually appealing. They are great for sharing with friends and family or enjoying as a solo snack. Plus, they’re dairy-free and can fit into various dietary choices.
how to make Lemon Bars
Ingredients:
- 1 ¼ cup all purpose flour (156 g)
- ¼ cup sugar (50 g)
- ½ cup vegan butter (melted 56 g)
- ¼ teaspoon kosher salt
- ½ cup raw cashews (65 g)
- 1 ¼ cup sugar (250 g)
- 1 cup unsweetened full fat coconut milk (240 g)
- ½ cup lemon juice (about 3 lemons 115 g)
- 6 tablespoons cornstarch (48 g)
- 1 tablespoon lemon zest (about 1 lemon 7 g)
- ¼ teaspoon turmeric (for color)
- Pinch salt
- Powdered sugar for garnish (optional)
Directions:
- Place the cashews in a heat-proof bowl and cover with boiling water. Let sit for at least one hour to soften the nuts.
- Preheat the oven to 350ºF / 175ºC degrees. Line an 8×8 baking pan with parchment paper.
- Combine the crust ingredients in a mixing bowl. Mix well until crumbly. Transfer it to the baking pan and press it into an even layer in the bottom of the pan. Bake for 16 minutes.
- While the crust is baking, drain the cashews and add them to a high-speed blender along with the sugar, coconut milk, lemon juice, cornstarch, lemon zest, turmeric, and salt. Blend until smooth.
- Pour the filling mixture through a sieve into a saucepan. Discard any solids.
- Place the saucepan over medium heat and whisk continuously until the mixture begins to bubble and thickens like pudding.
- As soon as the crust has finished baking, spread the hot filling on top of the crust and return it to the oven for another 15 minutes.
- Remove from the oven and cool for 1-2 hours at room temperature, then transfer to the refrigerator to chill overnight.
- Dust with powdered sugar immediately before serving.
how to serve Lemon Bars
Slice the lemon bars into squares or rectangles. They’re great on their own or can be paired with fresh fruit. Dust with powdered sugar for a beautiful finish.
how to store Lemon Bars
Store leftover lemon bars in an airtight container in the refrigerator. They can last for about 5 days. For longer storage, you can freeze them for up to a month. Just thaw before serving!
tips to make Lemon Bars
- Ensure the cashews are fully soaked for a creamy filling.
- Adjust the lemon juice to your taste preference. More lemon juice means a tangier bar!
- Always let the bars cool completely before slicing to maintain clean edges.
variation
You can try adding different zest or extracts, such as lime or orange, for a twist on the traditional lemon flavor. A layer of fresh fruit on top can also enhance the presentation.
FAQs
Can I use a different type of nut instead of cashews?
Yes, other nuts like almonds or macadamia nuts can be used, but they may alter the flavor and texture slightly.
Is there a gluten-free option for the crust?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
Can I make these lemon bars in advance?
Yes, they store well in the refrigerator and can be made a day ahead of time for convenience.
Lemon Bars
Ingredients
Method
- Place the cashews in a heat-proof bowl and cover with boiling water. Let sit for at least one hour to soften the nuts.
- Preheat the oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.
- Combine the crust ingredients in a mixing bowl. Mix well until crumbly.
- Transfer the mixture to the baking pan and press it into an even layer in the bottom of the pan.
- Bake the crust for 16 minutes.
- While the crust is baking, drain the cashews and add them to a high-speed blender along with the sugar, coconut milk, lemon juice, cornstarch, lemon zest, turmeric, and salt. Blend until smooth.
- Pour the filling mixture through a sieve into a saucepan and discard any solids.
- Place the saucepan over medium heat and whisk continuously until the mixture begins to bubble and thickens like pudding.
- As soon as the crust has finished baking, spread the hot filling on top of the crust and return it to the oven for another 15 minutes.
- Remove from the oven and cool for 1-2 hours at room temperature, then transfer to the refrigerator to chill overnight.
- Dust with powdered sugar immediately before serving.
