Lemon Bars

(makes 16 small bars)
(These bars need 8 hours or overnight to set in refrigerator)

Cookie crust layer:
1/2 cup Earth Balance or other vegan butter or
   margarine
1 1/2 cups all-purpose unbleached flour
1/3 cup organic sugar
1/2 tsp salt

Filling:
1 cup plant milk of choice, divided
7 Tbsp cornstarch or arrowroot
1/4 cup all-purpose unbleached flour
2 cups sugar
2/3 cup freshly squeezed lemon juice
2 Tbsp lemon zest (about 4 lemons)
1/4 tsp turmeric (for color)
Powdered sugar for decoration of bars

Preheat oven to 350 degrees. Lightly grease an 8 inch square (or 9”x13” or larger) pan and line with parchment paper long enough to overhang the edges. (Trim edges of parchment to the top of the pan). Lightly grease the parchment paper. In a food processor, pulse the butter, flour, sugar and salt until crumbly. Press down into the prepared pan. Bake for 18-20 minutes. Remove and allow to cool.

In a small bowl, whisk 1/2 cup milk, cornstarch, tumeric and flour until very smooth. Set aside. In a medium saucepan, combine remaining 1/2 cup milk, sugar and lemon juice. Bring to a boil. Reduce heat and slowly whisk in cornstarch mixture. Bring back to a low boil. Whisk and cook continuously for about 5 minutes until it resembles thick pudding. Pour filling over the baked cookie bottom and bake for 15 minutes. Chill in the refrigerator for 8 hours or overnight. Once chilled and set, lift the parchment paper to release the bars from the pan and unmold. Cut into small squares with a sharp knife and sprinkle with powdered sugar.

Healthy Facts: June 2017 - Lemon Bars

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