Lemon Squares (vegan)

Ingredients

• • ½ cup vegan shortening, melted

  • ¼ cup granulated sugar

  • 1 cup all purpose flour

  • ¼ tsp salt

  • 3/4 cup lemon juice from about 4 large lemons

  • 2 tsps lemon zest

  • 1¼ cups granulated sugar

  • 1¼ cups coconut cream

  • 6 tbsps Arrowroot flour or cornstarch

  • 1 pinch of turmeric for colour

  • powdered sugar for topping

Preparation

• 1. Preheat the oven to 350 F and line an 8 x 8 inch baking pan with parchment paper, leaving a little overhang for easy removal.

  2. To make the crust, mix together the shortening, sugar, and salt in a medium bowl.

  3. Add the flour and stir until combined.

  4. Press the thick dough into the pan with a spoon, evenly and firmly.

  5. Bake for 20-22 minutes until the edges are very lightly browned, and set aside.

  6. To make the filling, whisk together the lemon juice, zest, sugar, coconut cream, arrowroot/cornstarch, and turmeric in a medium saucepan over medium heat, stirring constantly, until the mixture becomes very thick (like thick oatmeal).

  7. Spread the filling over the crust evenly, using a spatula to smooth.

  8. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes.

  9. Transfer to the refrigerator for an additional 2 hours, or overnight, until set.

  10. Lift the bars out of the pan with the parchment paper, carefully cut into squares with a warm wet knife, rinsing the knife often.

  11. Dust the squares generously with powdered sugar and place on paper doilies or cupcake cups.