Looking for the perfect treat to serve your family on Easter? These Lemon Squares are a lovely Spring-time dessert! They are pretty simple to make and nice and tart! They would taste great with pineapple juice or mango juice too!
What You Need for Shortbread Crust:
½ cup of vegan butter softened
¼ cup of sugar
1 cup of flour
¼ tsp. of salt
What You Need for Lemon Filling:
¾ cup of lemon juice
1 ½ cup of sugar
1 ¼ cup of canned coconut milk (use organic if possible since there is more coconut cream in a can)
6 Tbs. of cornstarch
A tiny pinch of turmeric if you want the yellow color
Preheat oven to 350 F. Line an 8 x 8 pan with parchment paper or non stick foil.
Crust: Mix the butter and sugar together until smooth. Add in the flour and salt and mix until smooth. Press evenly into the pan with your hands.
Bake for about 16 minutes until the edges are lightly browned. Set aside.
Filling: In a medium saucepan, add the lemon juice, sugar, coconut milk, and cornstarch (add turmeric if you wish). Whisk until smooth. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens.
Pour filling into the crust and smooth the surface. Bake for about 15 minutes, then remove and let cool at room temperature for 30 minutes. Transfer to the refrigerator for 1-2 hours or overnight.
Dust with powdered sugar and cut into squares.
Squares can be kept in the refrigerator for 1 week, or in the freezer.