Lots of folks are interested in this recipe, so I’ll get this posted today. These are some of the best lemon bars I’ve ever had. Go to this link to see the recipe on VegNews. If you’re not a subscriber please go there to check it out. Wonderful recipes and insights into a vegan lifestyle. Serves 16 – though I think 8 would work too since these are so delicious. See the video here.
For the crust:
1¾ cups almond meal – note that I used a new nut that was on hand call a Baruka. These are not found in any stores around here (at least I haven’t seen any), so I ordered them from the website. Just click the link. They make a wonderfully crunchy crust that is a perfect counter balance to the smooth, silky lemon filling. To use simply grind them to a meal in a food processor.
½ cup tapioca flour
¼ cup coconut oil, melted
¼ cup maple syrup
For the filling:
⅓ cup freshly squeezed Meyer lemon juice
2 tablespoons cornstarch
1 cup full-fat coconut milk
⅓ cup maple syrup
2 tablespoons coconut oil
½ teaspoon turmeric
½ teaspoon vanilla extract
Zest of ½ Meyer lemon
½ Meyer lemon, thinly sliced
For the crust, preheat oven to 350°F. Line an 8-inch-square pan with parchment paper and set aside.
In a large bowl, whisk almond meal and tapioca flour. Stir in oil and maple syrup, and mix until combined. Press mixture into bottom of pan and bake until crust is lightly browned around edges, about 15 minutes.
For the filling, in a medium pot, whisk lemon juice and cornstarch until no lumps remain. Whisk in coconut milk, maple syrup, oil, turmeric, vanilla, and lemon zest. Bring mixture to a simmer over medium heat, stirring frequently for 8 minutes, or until filling thickens. Remove from heat and let cool for 10 minutes.
Pour filling over crust and refrigerate for 3 hours, or until completely set. Lift bars out of pan, cut into 16 squares, top each with a slice of lemon, and serve.
Have fun this weekend and make these to brighten your spirits.