Lemon Bars with Almond Crust

By Anita Chu of Dessert First

These vibrant lemon bars are a quick and easy dessert, and a beam of sunshine for these grey winter months, or anytime in the year. A layer of tart, creamy lemon filling bakes over a crisp almond shortbread base. 

While traditional lemon curd is made with eggs and butter, this vegan lemon filling uses coconut cream and cornstarch to thicken and add body instead. Cut into squares and sprinkled with confectioners’ sugar, they will brighten up any table.

The simple press-in crust is made with almond flour for additional flavor and texture. You can use ground almond flour, or you can grind whole almonds in a food processor. They give a lovely fragrant nuttiness that complements the tart citrusy filling perfectly.

If you can find Meyer lemons, they are a great choice to use in this recipe. Meyer lemons are sweeter and less tart than regular lemons, which gives items made with them a softer, subtler flavor. Meyer lemon season runs from late winter to early spring, so this is the time to look for them at market. Whichever lemons you use, don’t forget to also add the zest of the lemons for additional flavor. 

The lemon filling comes together quickly on the stove. Whisk all the ingredients together and in about 6-10 minutes it will start to thicken from liquid; that’s when to pull it off. The turmeric is optional and used only to add a bit of bright yellow color to the lemon filling, since it doesn’t have eggs or butter, but it’s a pretty touch. You only need to add a little bit at a time, and remember the color will be brighter after the bars have baked.

After the bars are baked, let them cool on a wire rack for a few hours before putting them in the refrigerator to further firm up overnight, if possible. It’s easier to slice the bars when they are firm from the refrigerator. 

Sift confectioners’ sugar over the bars right before serving, since the bars will absorb the sugar quickly. Enjoy these pretty harbingers of brighter days.

Crust:

• 1 cup all-purpose flour

• 1 cup sugar

• 1/2 cup almond flour

• 1/2 cup vegan butter, melted

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper so that it overhangs two sides of the pan, and grease it well. Combine all ingredients in a bowl and mix until combined. Press into bottom of prepared pan. Bake for 20  minutes and let cool while you leave the oven on and make the filling.

Filling:

• 1 cup coconut cream

• 2/3 cup lemon juice (about 4 lemons)

• 1 tablespoon lemon zest

• 1/2 cup sugar

• 1/4 cornstarch

• 1/8 teaspoon turmeric

Combine all ingredients in a large saucepan and whisk together, making sure to break up any clumps of cornstarch. Cook the mixture over medium heat, constantly whisking, for about 6-10 minutes. The mixture will start to bubble and thicken; remove from heat when your whisk is leaving tracks in the filling. Pour filling over the baked crust, then place pan back in the 350 degree oven and bake for 15 minutes. Remove from oven and let cool for 2 hours on wire rack. Chill pan overnight in the refrigerator. To serve, remove from the refrigerator, slice into 16 bars, and sprinkle with confectioner’s sugar. Serve immediately.

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