Low Sodium Vegan Lemon Bars with Peanut Butter Ribbon

Total time3 hr 5 min

Prep time25 min

Cook time40 min

Low Sodium Vegan Lemon Bars with Peanut Butter Ribbon

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Ingredients

16 servings

For the crust

1 cup 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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¼ cup powdered sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp vegan butter, cold and cut into small cubes
1 tbsp ice water

For the lemon filling

1 can (13.5 oz) full-fat coconut milk
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
¾ cup organic cane sugar
3 tbsp cornstarch
¼ tsp turmeric
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the peanut butter ribbon

3 tbsp creamy peanut butter
1 tbsp maple syrup
1–2 tsp warm water

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
2
In a food processor, combine the flour, powdered sugar, and salt and pulse twice to mix. Add the cold vegan butter cubes and pulse 8–10 times until the mixture resembles coarse, pea-sized crumbs. Add the ice water and pulse 3–4 more times until the dough just begins to clump together when pressed between your fingers — it should hold its shape without being wet or sticky.

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