Prep time: 20 minutes
Bake time: 30 minutes
Makes 8-10 bars
Ingredients:
-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
Directions:
Preheat oven to 350F/175C.
Line a 9x9 square pan with foil/parchment and oil lightly.
Shortbread crust:
Combine flour, vegan butter, and powdered sugar in a food processor and pulse until crumbly but combined.
Press into the bottom of the pan and set aside.
Lemon curd:
In a bowl, mix the lemon juice, sugar, milk, and cornstarch.
Over medium heat, in a saucepan, heat and stir until thickened. Stir constantly until the sugar is dissolved to prevent lumping.
Once at a low boil, reduce the heat and simmer on low for 2-3 minutes.
Remove from heat and combine with coconut oil, lemon zest, and turmeric.
Poor into the crust and bake for 30 minutes.
Let cool then refrigerate for 2-3 hours in the pan.
Remove from pan, dust with powdered sugar, cut and serve.
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.