These lemon bars are really refreshing and overall an amazing dessert, perfect for parties and bbq's throughout the summer! they also only take less than 20 minutes to prep and then you can sit back and relax for a few hours while they set!
- EASY LEMON MERINGUE BARS -
Makes: 12. Prep Time: 15 minutes Cook Time: 20 minutes Cooling Time: 3 hours
You will need:
For the shortbread base:
- 1/2 cup vegan butter
- 1/4 cup caster sugar
- 2 tsp vanilla extract
- 2 cups plain flour
For the lemon layer:
- 1 1/2 cups caster sugar
- 5 tbsp cornflour
- 1/2 cup fresh lemon juice
- 1 1/2 cups oat milk
- 1/4 tsp turmeric
- 1 1/2 tsp vanilla extract
- 3 tbsp icing sugar (for dusting)
Method:
1. Preheat the oven to 180C and line an 8x8 baking tin with parchment paper.
2. Place the vegan butter in a mug in the microwave for 45 seconds until completely melted. In a large bowl, add the melted vegan butter, caster sugar, vanilla extract and a pinch of salt. Mix to combine. Gradually add the flour, mixing to make a firm dough. Place the dough in the prepared baking tin and press the dough into all of the edges, forming a smooth, even layer.
3. Place the shortbread in the oven for 20 minutes until the edges are slightly golden. Once cooked, remove from the oven and set aside.
4. Add the caster sugar, cornflour, oat milk, lemon juice, vanilla extract and turmeric to a saucepan and whisk everything together until combined. Place the saucepan on medium-high heat and continuously whisk until the sauce begins to thicken. After around 5 minutes, lower the heat and allow the sauce to simmer. This will thicken really quickly so keep your eye on it at all times. Once it has turned into a thick lemon curd consistency, remove the saucepan from the heat.
5. Pour the lemon layer on top of the shortbread base. Use a spatula to spread the lemon into all of the edges and form an even layer. Leave the baking tin to cool for around 30 minutes before placing it in the refrigerator for 3 hours.
6. Once completely chilled, you can then sprinkle the icing sugar on top before cutting the bars into 12 equal slices. Finally, top each of the lemon bars with as many mini vegan meringues as you like. I used 1 meringue for each slice, but you could always use 1-3 or whatever you like!
Make sure you keep the lemon bars stored in the refrigerator. These will stay fresh for 1 week.
My favourite vegan meringues are the vanilla meringues from London Apron which you can find here. These are so delicious and have the most amazing texture!
Love Always,
Shannon x
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