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Lemon Squares [Vegan, Gluten-Free]

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These lemons squares are little bites of sunshine. The crust is simple but delicious and it's topped with a smooth lemon curd that has a perfect blend of sweet, salty, and sour. You'll be hard pressed to stop eating these sweet treats once you start.

Lemon Squares [Vegan, Gluten-Free]

Ingredients

For the Crust:

  • 1 cup gluten-free flour
  • 1/2 cup confectioner’s sugar
  • 1/2 cup melted coconut oil

For the Lemon Curd:

  • 2/3 cup non-dairy milk
  • 2/3 cup water
  • 3 tablespoons corn starch
  • 2/3 cup sugar
  • 2/3 cup lemon juice (about 2-3 lemons)
  • Zest of 1 lemon
  • 1/2 cup olive oil
  • A pinch of salt

Preparation

To Make the Crust:

  1. Place the flour and icing sugar together in a bowl, and stir. Make a little well in the center of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry.
  2. Press this mixture into the bottom of a greased 8×8-inch pan, and bake in a preheated 350°F oven for about 10 minutes.
  3. Remove it from the oven and allow it to cool slightly while you prepare the filling.

To Make the Filling:

  1. In a mason jar, combine water, non-dairy milk and cornstarch.
  2. Screw on the lid and shake well to mix.
  3. Pour this mixture into a small, heavy-bottomed saucepan, and then cook it over medium heat, stirring continuously with a whisk until it starts to bubble.
  4. Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.
  5. Pour the filling onto your prepared crust.
  6. Place in the refrigerator overnight to set. The next morning, remove from the pan, and cut it into bars or triangles.

Nutritional Information

Total Calories: 3311 | Total Carbs: 340 g | Total Fat: 214 g | Total Protein: 13 g | Total Sodium: 271 g | Total Sugar: 194 g

 

AUTHOR & RECIPE DETAILS


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Rebecca Coleman is a food and travel blogger based in Vancouver, BC, Canada, and describes herself as a “localvore with a wanderlust. She is the author of “Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water).” While solo parenting the world’s greatest teenager, she teaches marketing at BCIT and UBC, has an unapologetic addiction to Americanos, and makes the best vegan “pulled pork” ever.


 

 

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