Eosinophilic Esophagitis Friendly Vegan Lemon Bars
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Learn more →Ingredients
16 servings
For the crust
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup powdered sugar
- ¼ tsp salt
- 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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