Low Sodium Lemon Bars with Coconut Cream Curd

Total time3 hr

Prep time20 min

Cook time40 min

Low Sodium Lemon Bars with Coconut Cream Curd

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ cup powdered sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes

For the lemon filling

1 can (13.5 oz) full-fat coconut milk
¾ cup fresh lemon juice (from about 4–5 lemons)
1 tbsp lemon zest (from about 2 lemons)
1 cup granulated sugar
¼ cup cornstarch
¼ tsp turmeric
2 tbsp unsalted butter

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
2
In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or an electric hand mixer on low speed until the mixture resembles coarse, damp sand with no dry flour remaining and the dough just begins to clump when pressed.

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