Lovely Lemon Bars with an Almond Crust
A rich, almond crust is the base for this smooth and creamy lemon bar. A wonderful treat any time!
| Servings | Prep Time |
| 9 x 9pan | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
Almond Crust
- 2cups almond flour
- 1/2cup arrowroot starchor cornstarch
- 1/2teaspoon salt
- 2Tablespoons maple syrup
- 3Tablespoons vegan buttermelted
Lemon Filling
- 1cup freshly squeezed lemon juice
- 1Tablespoon finely grated lemon rind
- 1/2cup water
- 1 1/2cups sugar
- 5Tablespoons corn starch
- 1/4teaspoon ground salt
- 2Tablespoons vegan butter
- 1/2cup almond or any plant milk
- 1/2teaspoon vanilla
- a few drops yellow food colouroptional, but it adds such great eye-appeal!
Instructions
Almond Crust
- Heat oven to 350 degrees F.
- Lightly grease a 9 x 9 inch pan.
- Combine all crust ingredients in a bowl. Press this crust mixture evenly into the pan.
- Bake at 350 degrees F. for about 10-15 minutes, or until the crust has browned around the edges. Leave oven on for the second part of the baking.
- While the crust is baking, prepare the filling.
Lemon Filling
- Combine: 1 cup lemon juice, freshly squeezed, 1 Tablespoon finely grated lemon rind, and 1/2 cup water
- In a large microwaveable bowl, stir together: 1 ½ cups white sugar, 5 Tablespoons cornstarch, and ¼ teaspoon salt.
- Add liquids and stir until combined. Then cook in microwave on high, stirring every few minutes with a whisk until thickened and smooth.
- Once thickened, let boil for a few moments, then remove from heat and add: 2 Tablespoons of vegan butter, ½ cup of almond milk, ½ teaspoon of vanilla extract, and a couple of drops of yellow food colouring.
- Stir until smooth and then pour over the baked crust.
- Bake until edges are brown and bubbly, about 20 minutes.
- Let chill before serving. Sprinkle with a little icing sugar to serve. Enjoy!
Recipe Notes
Finally, I have a vegan version of one of my favourite desserts! The filling is creamy and smooth and the bar freezes well.
