Low Sodium Vegan Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

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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 filling

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

For serving

2 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 mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold vegan butter cubes and work them into the flour mixture with your fingertips until the mixture resembles coarse, pea-sized crumbs. Drizzle in the ice water and press the dough together until it just holds when squeezed — it will look shaggy but should not be sticky.

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