Creamy Vegan Lemon Bars with Buttery Shortbread

Method

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a bowl, combine 1.5 cups flour, 0.25 cup sugar, and salt. Use a pastry cutter or your fingers to work the cold vegan butter into the flour until it resembles coarse crumbs.

3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 18-20 minutes until the edges are just barely starting to turn light golden.

4. While the crust bakes, whisk the cornstarch into the room-temperature lemon juice until completely dissolved. This step is crucial because adding cornstarch directly to hot liquids or sugar causes clumping; dissolving it in cold liquid ensures a smooth, professional curd texture.

5. Whisk in the 1 cup of sugar, coconut milk, lemon zest, and the pinch of turmeric. The turmeric is used here strictly for color, providing the signature egg-yolk yellow hue naturally without changing the flavor profile.

6. Pour the lemon mixture over the crust while the crust is still hot from the oven. This helps the two layers bond together.

7. Return to the oven and bake for 20-25 minutes. The edges should be set, but the center should still have a slight jiggle.

8. Let the bars cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight. Chilling is the final part of the cooking process; it allows the cornstarch to fully hydrate and set, ensuring the bars hold their shape when sliced.

Notes

Questions