Description
Bright and fresh Vegan Lemon Crumb Bars with buttery vegan crumble and tart lemon curd for a perfect snack or dessert.
Ingredients
Scale
- 120 mL Soy Milk (1/2 Cup)
- 80 g White Cane Sugar (1/3 Cup)
- 1 tbsp Cornstarch
- Juice of 2 Lemons
- Zest of 2 Lemons
- A Pinch of Turmeric
- 180 g All Purpose Flour (1 1/2 Cup)
- 80 g White Cane Sugar (1/3 Cup)
- 180 g Vegan Butter, Cold, Diced (3/4 Cup)
Instructions
- Preheat your oven to 180 °C and prepare a 20×20 cm square pan by lining it with parchment paper.
- Combine the flour and white cane sugar in a blender to create the crumble. Mix well.
- Add the vegan butter and blend until you reach a crumble texture.
- Press 3/4 of the crumble into the prepared pan to form an even base.
- Bake for 15 minutes.
- Prepare the lemon curd by combining all ingredients in a saucepan over heat; stir continuously.
- Cook for 10 minutes until thickened, mixing well.
- Remove the crumble from the oven.
- Pour the lemon curd over the baked base, sprinkle the remaining crumble on top, and bake for another 20 minutes or until lightly golden.
- Let cool for at least 2 hours before cutting.
Notes
Use cold vegan butter for a flakier crumble and stir the lemon curd often to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg