Vegan Lemon Bars a shortbread base, topped with lemon curd and icing sugar- the …

🍋Vegan Lemon Bars🍋 a shortbread base, topped with lemon curd and icing sugar- the perfect summer bake🌞
For the shortbread:
Combine 1 cup of flour, 1/2 cup of vegan butter and 1/4 cup icing sugar. Once crumbly, press into a lined 8×8” tin.
For the lemon curd:
Mix 3/4 cup lemon juice, 1 cup caster sugar, 1 1/2 cup of plant milk and 5 tbsp of cornstarch. Bring the mixture to a low boil and let simmer for 2-3 minutes, whilst whisking constantly (it will be thick). Add 1tsp coconut oil, 1tsp lemon extract, 1/8th tsp of tumeric and the zest of a lemon. Pour the lemon curd on top of the shortbread base, then bake for 25-30 minutes at 180°C. Once cooked, cool in the fridge for 2 hours. Cut into slices and dust with icing sugar! 👩🏼‍🍳

5 thoughts on “Vegan Lemon Bars a shortbread base, topped with lemon curd and icing sugar- the …”

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