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Lemon bars

17th June 2018 by bos.kitchen 2 Comments

lemon bars

Are you a lemon lover? It’s probably the only fruit aside from bananas that I enjoy every single day. I love it’s uplifting aroma and zingy flavour and use lemons in hot and cold water throughout the day and always incorporate them in sweet and savoury dishes. Considering how much of a lemon fan I am, it’s a surprise I haven’t made these sooner.

I’ve been wanting to make lemon bars since forever, so I’ve been practicing this recipe all week to get it just right. After a few attempts and many agar agar failures I’ve finally nailed it. They take less than an hour to prepare and the crust comes together in a food processor, which is always a plus for me!

vegan lemon bars

These tangy lemon bars have a buttery shortcrust base and a juicy, tangy jelly topping, kinda like a lemon meringue pie in a bar! Perfect for picnics, grab and go snacks or dessert. The recipe is really flexible too, so you could try adding different flavours, or using a different fruit for the jelly topping. You could even bake these in a tart shape and add an aquafaba meringue topping for a proper lemon meringue pie!

I added some fresh lemon pieces and the last few heads of my elderflower to decorate these, their subtle flavour works wonderfully with lemon (thanks Harry and Megan for the flavour inspo). They’re just as delicious without though, or you could also add some candied lemon pieces.

tangy lemon bars

I hope you enjoy this recipe, friends! I’d love to hear from you below if you try it, or take a snap and tag me on Instagram @bos.kitchen so I can see.

Thanks for stopping by! xoxoxo

Lemon bars
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Bo's Kitchen
Serves: 16 small bars
Ingredients
Crust
  • ¾ cup coconut sugar
  • 2 cups plain flour
  • 1 cup vegan butter
  • ¼ cup cornflour
  • Pinch of salt
Filling
  • 1 tbsp agar agar powder
  • 1.5 cups water
  • 3 large lemons, juiced and zested
  • 3 tbsp arrowroot
  • 4 tbsp icing sugar
  • ⅛ tsp turmeric
Instructions
  1. Preheat oven to 180•c and lightly grease a small baking pan. I used a 13 x 9 inch pan.
  2. Prepare crust by adding coconut sugar to a food processor and blending to a fine powder. Now add in the flour, vegan butter, cornflour and salt and pulse until it forms a fine crumb.
  3. Spread the mix into the prepared baking tin and press into a firm even layer. Chill for around 15 minutes and then bake for 35-40 minutes, until firm and golden. Remove from the oven and set aside to cool.
  4. Prepare the filling by adding agar agar to a small pan with the cold water. Allow to soak for 15 minutes.
  5. Squeeze and zest lemons and mix with the arrowroot powder.
  6. Heat up agar agar and bring to a boil. Add the icing sugar and turmeric and simmer for 10 minutes until thickened. Lower the heat and add in the lemon juice, zest and arrowroot. Keep whisking continuously until thick and smooth.
  7. Pour the mix onto prepared crust and chill in the fridge until firm, about 1-2 hours. Slice into squares and serve. Keep well in an airtight container for up to 4 days, or frozen up to 1 month.
3.5.3226

 

 

 

 

 

 

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Related

Filed Under: Cakes/tarts, Sweets Tagged With: baking, bar, dairy free, dessert, easy recipe, lemon, vegan

Previous Post: « No bake ‘Twix’ bars
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Reader Interactions

Comments

  1. bos.kitchen says

    21st August 2018 at 9:08 pm

    Thank you so much for sharing these on your blog!

    Reply

Trackbacks

  1. 10 Stunning And Summertime Refreshing Bridal Shower Vegan Desserts says:
    24th June 2018 at 8:46 am

    […] What is more refreshing then lemon? Plus the vivid yellow color of these lemon bars will stand out and grab everyone’s attention! Get the recipe via Bo’s Kitchen. […]

    Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
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