Vegan Lemon Coconut Bars
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Immediately pour the hot lemon filling over the pre-baked crust and spread evenly.
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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.
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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.