Ingredients
2 tablespoons cornstarch
1/2 cup lemon juice (freshly squeezed is best)
Zest of 1 lemon
1/2 cup non-dairy milk (such as almond or soy milk)
2 tablespoons all-purpose flour
Powdered sugar for dusting
Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish or line it with parchment paper.
Prepare the Crust:
In a mixing bowl, combine the flour and powdered sugar.
Cut in the softened vegan butter until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish.
Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Make the Lemon Filling:
In a separate bowl, whisk together the granulated sugar and cornstarch until well combined.
Add the lemon juice, lemon zest, non-dairy milk, and flour. Whisk until smooth and no lumps remain.
Assemble and Bake:
Pour the lemon filling over the baked crust, spreading it out evenly.
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
Cool and Serve:
Allow the lemon bars to cool completely in the baking dish.
Once cooled, dust the top with powdered sugar.
Cut into squares and serve