Lemon Bars

• servings: 12 servings
• active time: 15 minutes
• total time: 2 hours 42 minutes

Ingredients

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup vegan butter (chilled and cubed)

pinch salt

1 ½ cups cane sugar

½ cup lemon juice (about 3-4 lemons)

2 tablespoons fresh lemon zest

½ cup almond milk (or any other non-dairy milk of your choice)

¼ cup cornstarch

Directions

Preheat your oven to 350°F (175°C).

In a food processor, add the all-purpose flour, powdered sugar, chilled and cubed vegan butter, and a pinch of salt. Pulse the mixture until it resembles coarse crumbs.

Press the crust mixture into the bottom of a greased 9x9-inch baking pan, forming an even layer. Bake the crust in the preheated oven for 15-20 minutes, or until it turns lightly golden.

In a small or medium saucepan, combine the granulated sugar, lemon juice, lemon zest, almond milk, and cornstarch. Whisk the mixture together until well combined.

Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens and comes to a gentle boil. This usually takes about 5-7 minutes.

Once the filling has thickened, remove the saucepan from the heat.

Once the crust is done baking, remove it from the oven and pour the lemon filling over the hot crust. Make sure the filling is evenly spread.

Once cooled, refrigerate the lemon bars for at least 2 hours to allow them to fully set.

Once chilled, cut the lemon bars into squares or rectangles. Optionally, dust the tops with powdered sugar or serve with berries.

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Sodium: 72 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 30 g
• Protein: 2 g