vegan lemon bars

Saturday night at the campsite came to a close with these zesty lemon bars. I was surprised they had made the trip intact, not to mention 36 hrs in the cooler.  They were perfect, and maybe David's favorite, I can't say for sure. But when you give someone with a lactose allergy a delicious dessert that's not going to send them into anaphylactic shock, the gratitude is felt.  

 

Just before the retreat, I attended a going away party for my friend Torrey. She's vegan so her mother had prepared lemon bars two ways.  Even though Torrey is convinced that her mother probably used butter, I still was inspired to make vegan lemon bars for the yogis. So thank you to Torrey, and your mom, Leah. Special thanks also to Amanda the Baker who lent me the cookbook in which this recipe is found.

 

This image is from the test batch I made for my mom's board meeting. They loved it!

 

Vegan Lemon Bars

(from Vegan Cookies Invade Your Cookie Jar)

Dessert is an extra special treat for vegans, especially if it's made well. Make your vegan friends very happy with all the love and effort that goes into this dessert. 

 

Do not fear the ingredients in this recipe. Agar Agar flakes are like clear bits of dried seaweed that help replace the texture that eggs give to a typical lemon bar recipe. I found so many vegan recipes that called for tofu, but I just don't like using it (see my post about the dangers of soy). This recipe does still call for a tiny amount of soymilk, but any alternative milk or creamer will do.

 

Crust:

• 
1 3/4 cups all-purpose flour 
• 
2/3 cup powdered sugar
• 
1/4 cup cornstarch
• 
1 cup non-hydrogenated margarine or vegan butter





Filling:

• 
1 1/3 cups water
• 
3 tablespoons agar agar flakes
• 
1 1/4 cups sugar
• 
1/8 teaspoon tumeric
• 
2/3 cup fresh lemon juice
• 
3 tablespoons arrowroot powder 
• 
1 tablespoon finely grated lemon zest (from two large lemons)
• 
1/4 cup soymilk
• 
Extra powdered or confectioners’ sugar to decorate finished bars 


Preheat oven to 350 F. Lightly grease a 13 x 9 inch baking pan.

Tips:

 I used more than the recommended amount of lemon zest here and I think it really helps give these bars a delightful zingy taste.



step 1.

   Pulse flour, powdered sugar and cornstarch in food processor. Add margarine in spoonfuls and blend, 8 to 10 seconds, and then pulse until mixture resembles coarse meal. Sprinkle mixture into prepared baking pan and press firmly into an even layer with slightly raised sides to hold in the filling. Refrigerate for about 30 minutes and then bake for 40 minutes; remove from oven and let cool. Meanwhile, prepare the filling.


step 2. 
   In a sauce pot, soak the agar agar in the water for 15 minutes. Meanwhile, zest your lemons and squeeze your lemon juice. Mix the arrowroot into the lemon juice to dissolve.



step 3. 
   When the agar has been soaking for 15 minutes, turn the heat up and bring to a boil. Boil for about 10 minutes, or until the agar is completely dissolved. Add the sugar and turmeric and boil until dissolved, about 3 minutes. Lower the heat to medium and add the arrow root and lemon juice mixture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but lowly bubbling is ok.


step 4.

    Pour the mixture into the prepared crust, let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and set. Use a sifter or a fine mesh strainer for sprinkle the bars with powdered sugar. Slice into squares and serve.