Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup vegan butter
- 1/4 cup Ripple Vanilla Milk
- Lemon Curd:
- 2/3 cup lemon juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 3/4 cup coconut cream
- Powdered sugar (optional)
- Lemon slices (optional)
Directions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the crust, mix together the flour, sugar and salt together in a medium bowl. Cut in the butter using a pastry cutter or a fork, until the mixture resembles fine crumbs. Add the Ripple milk and stir to form a dough.
- Press the dough into the bottom of the prepared pan. Bake 20 minutes, or just until just golden brown.
- Place the lemon juice, sugar, cornstarch, lemon zest, and salt into a small saucepan over medium heat. Whisk until well combined. Stir in the coconut cream, whisking constantly. Bring to a simmer and cook until mixture has thickened, continuing to whisk vigorously. Once thick, remove from heat.
- Pour the lemon mixture over the crust, and smooth into an even layer. Return to the oven and bake 15 minutes more.
- Remove the pan from the oven and transfer it to a cooling rack to cool completely.
- Once cooled, remove from pan and slice into 9 bars. Dust with powdered sugar and garnish with lemon slices, as desired.
