– Tart and tender, this easy vegan lemon bars recipe is a sure-fire winner. –

Isa over at the Post Punk Kitchen (author of The Veganomicon) has come up with a great vegan lemon bars recipe. I’m obsessed with vegan sweets and baked goods, just like this amazingly delicious raw vegan chocolate fudge, which is great both on its own or stuffed into dates and cookies.

I’m going to try making it gluten-free and with less oil at some point in the upcoming weeks, but until then, here’s her base recipe:

Isa's Recipe for Vegan Lemon Bars Recipe

Author: Stephanie Stiavetti

Servings: 12

Course: Dessert

Cuisine: American

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Nutrition Facts

Isa's Recipe for Vegan Lemon Bars Recipe

Amount Per Serving (1 bar)

Calories 331 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Sodium 180mg8%

Potassium 57mg2%

Carbohydrates 47g16%

Fiber 1g4%

Protein 2g4%

Vitamin A 700IU14%

Vitamin C 9.9mg12%

Calcium 10mg1%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Print

 

This easy, tender vegan lemon bars recipe is one of the best I've ever had, even with no eggs or butter. A sweet-tart vegan lemon curd makes for a delicious treat when baked over a crumbly crust. Gelatin-free.

Ingredients

For the crust

• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar
• 1/4 cup cornstarch
• 1 cup non-hydrogenated margarine

For the filling

• 1 1/3 cups water
• 3 tablespoons agar agar flakes
• 1 1/4 cups sugar
• 1/8 teaspoon turmeric
• 2/3 cup fresh lemon juice
• 3 tablespoons arrowroot powder
• 1 tablespoon finely grated lemon zest, (from two large lemons)
• 1/4 cup soy milk
• Confectioners’ sugar, to decorate finished bars

Instructions

1. Preheat oven to 350°F (176°C). Lightly grease a 13 x 9 inch baking pan.
2. Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool. Meanwhile, prepare the filling.
3. In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.
4. When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Add the sugar and turmeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.
5. Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or a fine mesh strainer for sprinkle the bars with powdered sugar. Slice into squares and serve.

This content was originally posted on FearlessFresh.com.