This recipe resembles a key lime pie, but it is completely different. The only thing they share is the biscuit base and the creamy consistency, as both feature vegan heavy cream.
These creamy vegan lemon bars are just perfect, sweeter and slightly firmer than the key lime pie and they’re even perfect as a snack, as they have plenty of vitamins and a great fresh taste.
Here’s one tip to get a better result:
If after you add the sugar to the lemon juice it still is too sour, add 1 tsp of baking soda to it, it will help to remove the acidity of lemon.
The ingredients for 4 creamy vegan lemon bars are:
- 12 Vegan Digestive Cookies (or Graham’s Crackers)
- 3 oz Vegan Butter
- 7 oz Lemon Juice
- 5 oz Powdered Sugar
- 2 tbsp Cornstarch
- 2 oz Soy Cream
- 1 tsp Baking Soda (if needed)
To prepare this easy recipe these are the steps to follow:
Place a small pot over medium heat.
Fill it with the lemon and orange juice and bring to a boil. Also add the grated peel.
In the meantime, crush the biscuits or the crackers to get fine crumbs, eventually place them into a small bowl.
Proceed then to melt the vegan butter and add it to the biscuit mix, press with your hands to get a homogeneous mixture. Spread the biscuit we got in an oven dish.
Place the oven dish in the fridge for about 15 minutes to cool and set down.
At this point the juice in the pot should be boiling. Add the soy cream and the cornstarch and whisk to dissolve all of it. Turn the heat off.
We now need to be fast, and pour all of the lemon juice mix on top of the biscuit we made earlier. Use a spoon to spread it evenly all across the base.
Put the whole thing back in the fridge and allow the lemon to set down.
Once the lemon on top becomes firm, we can finally cut rectangles out of our oven dish sized lemon bar.
Sprinkle the lemon bars with powdered sugar and serve cold as a snack.
These lemon bars are good to eat for 4 days, just don’t forget to avoid excessive moisture.