Vegan Lemon Bars

Photo: Lemon Bars
Classic lemon bars for all your summer parties!
Yield
12-16 Bars
Vegan
Desserts
Ingredients

Shortbread Crust

  • 1¾ cups whole wheat pastry flour
  • ⅔ cup powdered sugar + more for garnish
  • ¼ cup cornstarch
  • 1 cup vegan margarine

Lemon Filling

  • 1⅓ cups water
  • 3 Tablespoons agar flakes or 1 Tablespoon agar powder
  • 1¼ cups granulated sugar
  • Pinch dried turmeric
  • ⅔ cup fresh lemon juice
  • 3 Tablespoons arrowroot powder
  • 1 Tablespoon lemon zest
  • ¼ cup non-dairy milk
Instructions
  1. Lightly grease a 9"×13" baking pan with some of the margarine.
  2. In a large bowl whisk together flour, powdered sugar and cornstarch. Grate in margarine and crumble until the mixture is evenly coarse.
  3. Sprinkle the mixture into the prepared baking pan and press firmly into an even layer. Refrigerate for half hour.
  4. Preheat oven to 350º degrees. Remove crust from the fridge and bake for 25-30 minutes, until top is firm and slightly browned. Remove from the oven and let cool.
  5. Meanwhile, prepare the Lemon Filling: In a saucepan, soak the agar flakes in the water for 15 minutes (Note: if using agar powder, you can skip this step).
  6. Bring the agar and water mixture to a low boil. Cook on medium heat for about 3 minutes, or until the agar is completely dissolved. Reduce heat and stir in sugar and turmeric. Cook until sugar has dissolved and mixture is creamy, about 5 minutes.
  7. In a small bowl mix arrowroot with lemon juice, lemon zest and milk. Add to the agar mixture and whisk constantly until the mixture thickens slightly, about 5 minutes. Do not boil.
  8. Pour lemon mixture into the finished crust. Let cool for 20 minutes at room temperature and then refrigerate for at least 3 hours to set. Lemon filling should be firm and cool.
  9. Use a sifter or a fine-mesh strainer to sprinkle the bars with powdered sugar. Slice in squares and serve.