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Lemon Bars

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Ingredients
  

Shortbread Crust

  • ½ C Vegan Butter, melted
  • ¼ C Sugar
  • 1 t Vanilla Extract
  • 1 C All-purpose Flour

Filling

  • 1-⅓ C Sugar
  • 2 T Cornstarch
  • 1-½ t Agar-agar powder
  • 1-⅓ C Unsweetened Soy Milk
  • 1-¼ C Lemon Juice
  • Zest of one large lemon
  • ¼ t Turmeric for color
  • 1 t Vanilla Extract
  • 1-2 T Powdered Sugar for dusting

Instructions
 

Crust

  • Preheat your oven to 325°. Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars are easy to remove from the pan.
  • In a medium bowl, add the melted vegan butter, sugar, and vanilla extract. Mix to combine. Lastly add the flour and mix to make a firm dough. Dump the dough into the prepared pan and press with your fingers to firmly pack and evenly spread the dough.
  • Bake for 17 - 19 minutes until the dough is golden around the edges.

Filling

  • Add the sugar, cornstarch, and agar-agar powder to pan and whisk to combine. Add the soy milk, lemon juice, zest, and turmeric and whisk. Cook over medium-high heat and bring to a simmer. Whisk often while simmering until the lemon filling gets thick, translucent, and bright yellow, about 10 minutes. Remove from heat and whisk in the vanilla extract.
  • Pour the lemon layer onto the baked shortbread crust and evenly spread with a spatula. Allow to cool on the counter for about 30 minutes and then pop it in the fridge to cool for 1 - 2 hours, or overnight until completely chilled.
  • When chilled you can remove bars from the pan and slice. Sprinkle the bars with powdered sugar if desired, just before serving.
  • Store lemon bars in an air-tight container in the fridge for up to 1 week.