Guess who’s back!
I’ve been posting recipes and life updates on my instagram most days, but realized that I’d like my recipes to be searchable–both for those who are interested in my recipes, and so I can find my own recipes more easily. 😛
So, here I am to post recipes again! The current plan is to try for minimalist posts for the most part, keeping them short and sweet with a few simple photos, and text to a minimum. (But we’ll see how that goes.)
Today’s recipe is my current favorite dessert: lemon bars.
I tried to make my boyfriend a replacement for his favorite vegan lemon tart that the store stopped carrying, and we ended up with something even better: these lemon bars are the perfect hybrid of creamy cheesecake texture with bright lemon bar flavor. Featuring a shortbread crust and cashew-coconut filling, they’re a hit for vegans and omnivores alike!
Makes an 8″ round pan
- 1/2 cup vegan butter (I highly recommend Miyoko’s)
- 1/4 cup sugar
- 2 tbsp lemon juice
- 1 cup all-purpose flour
Combine ingredients in a bowl, and massage butter and lemon juice into sugar and flour until it forms an even dough, without lumps.
Line an 8″ round pan with parchment paper, and press the dough into the pan. Bake at 350 for 15 mins. Remove from oven and let it cool for a few minutes.
- 1 cup raw cashews
- 1 cup and 2 tbsp coconut cream*
- 2 tbsp cornstarch
- 3/4 cup lemon juice
- 1 pinch sea salt
- 5 tbsp maple syrup
- Powdered sugar to sprinkle on top
Blend all ingredients except powdered sugar until smooth and creamy. Pour into half baked crust and bake at 350 for 20-25 mins, until edges start to crack. Remove from oven to cool for 30 minutes, then transfer to fridge. Let cool overnight, sprinkle with powdered sugar, and enjoy!
*Coconut cream is the hard part at the top of a can of full-fat coconut milk that has a butter-like consistency; not the liquid. You can also buy cans of pure coconut cream.