You'll love these Vegan Lemon Bars with creamy, zingy and bright lemon curd filling sitting atop a rich, buttery shortbread crust. Easy to make with simple ingredients and so delicious!
⅓ cup (66grams)sugar, granulated white or cane sugar
1tablespooncornstarch
1teaspoonvanilla extract
¼teaspoonfine sea salt
1½ cups (187 grams)all purpose flour, (plain flour in the UK)
For the lemon curd filling
1½ cup (300grams)sugar , granulated white or cane sugar
8 tablespoons (66grams)cornstarch, (cornflour in the UK)
¼teaspoonfine sea salt
½teaspoonground turmeric
zest ofof2 lemons
1 cup (240mls)freshly squeezed lemon juice, about 5 to 6 lemons
1cupplant milk, light canned coconut milk is my preference for extra richness
INSTRUCTIONS
Preheat oven to 325 °F (165°C) and line an 8 x 8-inch pan with parchment paper. Use enough to come up over the edges and act as handles so you can easily lift the bars out when ready.
Make the shortbread crust. Melt the vegan butter and sugar together in a small pan on the stovetop over medium heat, or gently in a microwave. If using a microwave save on washing up by doing this in the mixing bowl you will be using to mix the shortbread.
Transfer the melted mixture to a mixing bowl (unless you used a microwave and it's already in there), then add the cornstarch, vanilla, salt, and flour. No need to wait for it to cool. Mix together with a wooden spoon or spatula to make a thick cookie dough.
Press the dough into the lined pan and even it out with a spatula, the back of a spoon, or your hand.
Bake the shortbread crust for 25 to 30 minutes until just starting to turn golden around the edges. Black/dark pans cook quicker than light pans so if using one be sure to check at 25 mins and don't leave for 30. Remove from the oven and leave in the pan, on a wire rack.
Make the lemon curd filling. Add the sugar, cornstarch, salt, turmeric and zest of 2 lemons to a small pan. Stir together.
Very gradually add the lemon juice, stirring as you go to work out any lumps, then pour in the milk.
Place the pan over medium low heat and whisk or stir constantly (don't stop as lumps will form) until it starts to thicken. Keep whisking until it gets really thick and when you lift the whisk and drizzle, clear tracks form and stay across the top. There is a picture in the post that shows what it should look like.
When it reaches that stage, turn off the heat and immediately pour over the shortbread base.
Let it cool down a little then put in the fridge uncovered to set for at least 4 hours.
Once set, very carefully lift out onto a cutting board. Run a long sharp knife under a hot tap, shake excess water off, then cut into 9 squares. Reheating/damping the knife as needed to get clean cuts.
Dust with powdered sugar if desired. I recommend patting the top of the bars gently with some kitchen paper to absorb any moisture before doing this.
NOTES
Store in the fridge for up to 1 week although the shortbread crust is at its very best in the first few days. They are best stored without the dusting of powdered sugar. They can be removed from the fridge for several hours when serving but if you don't finish the pan, pop them back in the fridge after.I have found they do best stored uncovered or covered in something breathable in the fridge. If you cover them with clingwrap or foil, or put them in an airtight container, condensation forms and they can get a bit damp and sticky.