Vegan Lemon Coconut Bars

Name: Vegan Lemon Coconut Bars
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1/2 cup unsweetened shredded coconut; 1/4 cup powdered sugar (for crust); 1/2 cup refined coconut oil (for crust), softened; 1/2 tsp pure vanilla extract; 1/4 tsp salt; 1/2 cup fresh lemon juice; 2 tsp lemon zest; 1 cup granulated sugar; 4 tbsp cornstarch; 1/2 cup full-fat coconut cream; 1/8 tsp ground turmeric (for color); 2 tbsp powdered sugar (for dusting)

Bright, tangy lemon curd bars with a toasted coconut shortbread crust, all made without eggs or dairy. A zesty treat that sets beautifully when chilled. Plan ahead: chill for at least 2 hours before cutting.

70 minMediumServes 12280 cal/serving

AmericanDessertOvenVeganDairy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

1.5 cups all-purpose flour
1/2 cup unsweetened shredded coconut
1/4 cup powdered sugar (for crust)
1/2 cup refined coconut oil (for crust), softened
1/2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup fresh lemon juice
2 tsp lemon zest
1 cup granulated sugar
4 tbsp cornstarch
1/2 cup full-fat coconut cream
1/8 tsp ground turmeric (for color)
2 tbsp powdered sugar (for dusting)

Instructions

1

Preheat oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2

Stir together 1.5 cups all-purpose flour, 1/2 cup unsweetened shredded coconut, 1/4 cup powdered sugar (for crust), and 1/4 tsp salt. Add 1/2 cup softened refined coconut oil (for crust) and 1/2 tsp pure vanilla extract and mix with a fork until the mixture resembles coarse crumbs that hold together when pressed.
3

Press the crust mixture evenly into the prepared pan. Bake for 18-20 minutes until lightly golden around the edges. Remove and let cool for 5 minutes.
4

While the crust bakes, whisk together 1 cup granulated sugar, 4 tbsp cornstarch, and 1/8 tsp ground turmeric (for color) in a small saucepan. Add 1/2 cup fresh lemon juice, 2 tsp lemon zest, and 1/2 cup full-fat coconut cream. Whisk until smooth.
5

Cook the lemon filling over medium heat, whisking constantly, for 5-7 minutes until the mixture thickens noticeably and large bubbles begin to pop on the surface.
6

Immediately pour the hot lemon filling over the pre-baked crust and spread evenly.
7

Bake for 15 minutes until the filling is set around the edges but has only a slight jiggle in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours until fully set.
8

Use the parchment overhang to lift the bars from the pan. Dust with 2 tbsp powdered sugar (for dusting) before slicing into 12 bars.

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Questions

What oven temperature does Vegan Lemon Coconut Bars need?

For Vegan Lemon Coconut Bars, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 2 hours, in step 7.

How do I know when Vegan Lemon Coconut Bars is done?

Go by the cues in the method rather than the clock. Step 5: cook until the mixture thickens noticeably and large bubbles begin to pop on the surface. Step 7: cook until the filling is set around the edges but has only a slight jiggle in the center.

Is there a substitute for powdered sugar in Vegan Lemon Coconut Bars?

The entry for Vegan Lemon Coconut Bars calls for 1/4 cup powdered sugar (for crust). In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

How many calories are in Vegan Lemon Coconut Bars?

One serving (the recipe makes 12) is about 280 calories, with 2 g protein, 42 g carbohydrate and 10 g fat, plus 1 g fiber and 120 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Vegan Lemon Coconut Bars ahead?

Yes, it takes well to being made ahead. Store Vegan Lemon Coconut Bars airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

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