Vegan?
THINKING
INGREDIENTS
For The Shortbread:
1/2 cup coconut oil
1 tbsp granulated sugar
2 tbsp confectioners’ sugar
1/2 tsp natural vanilla extract
1 cup all purpose flour
2 tbsp water
Pinch of salt
For The Lemon Curd:
1 cup canned light coconut milk
1/2 cup Meyer lemon juice (about 2 large)
3 tbsp maple syrup
2 1/2 tbsp corn starch
Pinch of turmeric (optional, just for color)
Pinch of salt
2-3 tbsp confectioners’ sugar (to taste)
1 tbsp coconut oil
1-2 tsp natural vanilla extract (to taste)
INSTRUCTIONS
To prepare the shortbread
Preheat oven to 325F. Line an 8×8 baking pan with parchment paper
In a medium bowl, cream together coconut oil and granulated sugar for about one minute. Add confectioner’s sugar and vanilla and continue beating for another minute, until creamy
Reduce speed, add flour, water and salt and mix until just incorporated
Using your hands, pull the mix together to form a dough
Press the dough as evenly as possible onto the lined pan, so it slightly comes up the sides. Prick the dough with a fork several times (this will prevent it from bubbling up)
Bake at 325F for about 30-33 minutes or until lightly golden. Set aside to cool completely
In the meantime, prepare the lemon curd. Combine coconut milk, lemon juice, maple syrup, corn starch, turmeric and salt in a small sauce pan and whisk well. Place the saucepan on the stove over medium heat and cook until it thickens ( this should take about 5-6 minutes), whisking often
Remove from heat and whisk in confectioners’ sugar, coconut oil and vanilla extract. Set aside to cool, about 10 minutes
Pour the lemon curd over the shortbread crust and refrigerate for 2 hours or until set. Cut into bars
Creamy Vegan Lemon Bars