Chimmy's vegan Lemon Bars

Prep time: 20 minutes

Bake time: 30 minutes

Makes 8-10 bars


-1 cup all-purpose flour

-1/2 cup vegan butter, sliced

-1/4 cup powdered sugar

Lemon curd:

-3/4 cup lemon juice

-1 cup granulated sugar

-1 1/2 cups plant-based milk

-5 tbsp cornstarch

-1 tsp lemon zest

-1 tsp coconut oil

-1/8 tsp ground tumeric

For serving:

-3 tbsp powdered sugar


  1. Preheat oven to 350F/175C.

  2. Line a 9x9 square pan with foil/parchment and oil lightly.

Shortbread crust:

  1. Combine flour, vegan butter, and powdered sugar in a food processor and pulse until crumbly but combined.

  2. Press into the bottom of the pan and set aside.

Lemon curd:

  1. In a bowl, mix the lemon juice, sugar, milk, and cornstarch.

  2. Over medium heat, in a saucepan, heat and stir until thickened. Stir constantly until the sugar is dissolved to prevent lumping.

  3. Once at a low boil, reduce the heat and simmer on low for 2-3 minutes.

  4. Remove from heat and combine with coconut oil, lemon zest, and turmeric.

  5. Poor into the crust and bake for 30 minutes.

  6. Let cool then refrigerate for 2-3 hours in the pan.

  7. Remove from pan, dust with powdered sugar, cut and serve.

  8. Store in the fridge (it can last up to 5 days).

*Tip: The crust should be golden brown and the filling jiggly, slightly firm, and smooth.

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