Chewy Lemon Bars

Vegan Chewy Lemon Bars

Lemon Gooey Bars by Melissa-3.jpg

Bars Bars Bars! I have never been a fan of bars until I made this chewy shortbread version, yup you read it right, it has a shortbread crust and ahhh, well I can’t really explain much more what happens in your mouth but know that you get the citrus zing and then right after the buttery crust!

They take a bit of patience since they are not done in one take but you’ll have your home smelling like heaven, like with most home baked and cooked meals right?

The most tedious part for me is juicing lemons, I had no idea why but then noticed it is because that makes one more utensil to be washed! haha I mean yes, I know it is a very big part o what I do but the least exciting part I would say because at the end I do like looking at my kitchen all clean and shiny.

Okay too much talking from me, here goes the recipe….

Chewy Lemon Bars

Vegan Lemon Bars

Makes: 9 pieces

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:
    Crust
  • 1 cup AP Unbleached Flour
  • 1/2 cup + 1 Tbsp Soft Coconut oil
  • 1/2 tsp salt
  • 2 Tbsp unbleached sugar
  • 1 Tbsp water
Filling
  • 1 cup AP unbleached Flour
  • 1/2 tsp flaxmeal
  • 1/2 cup + 1 Tbsp unbleached sugar
  • Zest of 2 lemons
  • 1/2 cup + 1 Tbsp fresh lemon juice
  • 1/2 cup grated coconut (fresh or dried)
  • 1/2 chopped almonds
  • 2 Tbsp maple syrup

    • Instructions:
    1. Preheat Oven at 350F and cover mold with parchment paper. Start by mixing all the crust ingredients until it starts to stick when pressed when your fingers, let rest for 10 minutes in the fridge and then role it as shown in picture; carefully place it on your mold (I used an 8x8 inch square pyrex) stick it in the fridge for 10 minutes and then bake for 20 minutes
    2. While the crust bakes, get going on the filling ingredients (but the last 2 ingredients almonds and maple syrup) mix thoroughly all ingredients by hand, making sure you have no lumps and pour over crust (after the first 20 minutes), back in to the oven for 35 minutes
    3. While those 35 minutes keep ticking, mix the almonds and maple syrup then once those 35 are done go ahead and one last time (I promise) stick the pan out and gently spread them over and bake for the last 15 minutes
    4. Let rest in mold for at least 15 minutes and then cut through, if you would like to unmold please wait 30 minutes since the shortbread crust is delicate when still warm.
    5. Serve, share and laugh