Low Iodine Vegan Lemon Bars with Peanut Butter Ribbon
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Learn more →Ingredients
16 servings
For the crust
- 1 cup all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- 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
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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