Low Iodine Lemon Bars with Coconut Cream Curd
Total time3 hr
Prep time20 min
Cook time40 min
4.7(15)
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Learn more →Ingredients
16 servings
For the crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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 butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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