Vegan Lemon Bars
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 4:25am

Ingredients




Crust:
1 3/4 cups all-purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1 cup non-hydrogenated margarine
Filling:
 cups water
3 tablespoons agar agar flakes
1 1/4 cups sugar
1/8 teaspoon turmeric
2/3 cup fresh lemon juice
3 tablespoons arrowroot powder
1 tablespoon finely-grated lemon zest
1/4 cup soy milk
Confectioner's sugar, for dusting

Preparation

1 Cut margarine into flour, powdered sugar and corn starch until mixture resembles coarse crumbs. Press into the bottom of a greased 13″ x 9″ and chill for 30 minutes. Bake at 350 degrees for 30 minutes or until crust is browned. 2 Meanwhile, put the agar agar and water in a saucepan and set aside for 15 minutes. Mix the lemon juice and arrowroot powder. 3 Heat the agar agar mixture; let boil for 10-15 minutes, stirring constantly. Add the sugar and turmeric, stirring until completely dissolved. Add the lemon juice and arrow root powder mixture, zest, and soy milk. Heat for 5 minutes or until thickened. 4 Pour liquid mixture into crust; let cool for 20-30 minutes, then chill for 2 hours. Sprinkle with powdered sugar.

About


If using agar agar powder instead of agar agar flakes, use only 1 tablespoon agar agar powder and boil for 5 minutes instead of 10. Recipe by Isa Chandra Moskowitz of the Post Punk Kitchen.