I’ve at all times been a fan of tart candy lemon desserts, particularly issues involving lemon curd like lemon bars! I noticed some lemon bars on Instagram that somebody had just lately made and it jogged my memory of how scrumptious they’re and the way a lot I like them! So I made a decision to make a lemon bar recipe that I’ve made previously, however make it even higher by including in some strawberries to make them Vegan Strawberry Lemonade Bars! Strawberries and lemon make me consider spring in spite of everything and it positively appears like spring right here now! I’m nonetheless ready for the flowering timber and lilacs to begin blooming right here however it’s thrilling to see the timber sprouting leaves once more!
They’ve a easy shortbread crust that simply melts in your mouth. It simply has vegan butter, powdered sugar, flour, vanilla and sea salt. You simply combine it collectively, press it into the pan and bake it. The filling for these bars doesn’t get baked, simply the crust. So that you might be beginning on the filling when you make the crust. When you needed to make the crust gluten free, you may swap Bob’s Crimson Mill all function gluten free baking flour for the entire wheat pastry flour. I’ve used this flour and it really works properly.
For the filling, I used a combo of lemon juice (with loads of zest for taste), strawberry jam and coconut cream to make this wealthy as a substitute of the butter you generally discover in lemon bar filling. I sweetened it with maple syrup and thickened it with cornstarch. This filling is very easy to make, you simply whisk all of it collectively and prepare dinner it on the range. It comes collectively fairly rapidly. I had a pattern earlier than pouring it over the crust and it was so scrumptious even earlier than it had an opportunity to chill.
I gave these a bit dusting of powdered sugar and a contact of lemon zest to make them fairly and I couldn’t wait to attempt them! They turned out so scrumptious! The proper stability of tart and candy with a luscious clean filling scented with strawberries, lemon and vanilla on a buttery crust! I shared some with my Mother who can also be a giant lemon bar fan, and he or she mentioned they had been glorious! If you’re a lemon fan positively give these Vegan Strawberry Lemonade Bars a attempt!
Vegan Strawberry Lemonade Bars
Makes 16
Crust:
- 1 1/4 cups complete wheat pastry flour
- 4 oz Earth Stability Vegan Butter or different vegan butter, softened and reduce into items
- 1/2 tsp pure vanilla extract
- 1/4 cup powdered sugar
- 1/8 tsp sea salt
Filling:
- 3/4 cup lemon juice
- 2 Tbsp lemon zest
- 3 Tbsp strawberry Jam
- 1/2 cup cornstarch
- 1 1/2 cups canned coconut cream
- 1/4 cup plus 2 Tbsp maple syrup
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
For Topping:
Directions:
- Preheat the oven to 350F levels, and line an 8×8 inch sq. pan with parchment paper (in order that it goes up the perimeters too).
- To make the crust, combine all elements collectively in a bowl till mixed with a picket spoon, then press into the underside of the ready pan.
- Place the pan within the oven and bake for 20 minutes or till set and flippantly browned. Take away from oven.
- To make the filling, mix all elements in a sauce pan, besides the vanilla extract, and whisk to dissolve the cornstarch. Place on the range over medium warmth, whisking consistently till it’s beginning to thicken. When it begins to thicken prepare dinner for a minute or two, till it’s thickened to the consistency of pudding, then whisk within the vanilla extract.
- Pour the filling over the ready crust, and let cool utterly, then refrigerate for a couple of hours till utterly chilled.
- Mud the tops of the bars with powdered sugar by placing it in a wonderful meshed strainer and tapping it over them.
- Reduce into 16 bars.
Retailer any additional bars within the fridge in an hermetic container.
*When you needed to make these gluten free, you can use Bob’s Crimson Mill gluten free all function baking flour as a substitute of the pastry flour.
