Vegan Lemon Bars and Summer Beginning!

Nothing says summer to me quite like lemon, and pie. Not apple, something with rhubarb, or strawberries, or peach! But also lemon. I am absolutely a summer time kind of girl. The irony that I live in a country where we have winter from November until April is not lost on me. I do however enjoy the spring and summer even more because here in Canada we earn our beautiful summers!
To celebrate the arrival of summer time I made a batch of zesty sweet lemon bar. It’s such a simple recipe and it takes no time to throw together. The longest part is waiting eight hours to overnight for them to set in the fridge! They are perfect to bring to a backyard barbecue, or to have in your backyard sitting in the sun with a book. That was the majority of my weekend. I’m reading The Three Musketeers, I try and read at least one classic a summer. The Three Musketeers is extremely readable unlike War and Peace which I struggled through two summers ago!
Now English bulldogs are not so good in the heat. They get overheated very easily. So we decided that we would get our pup a kiddie pool to keep him cool. He was highly suspicious of it at first. We put his ball in the pool and he tried with all of his might to get it back without actually stepping into the pool.
Once we convinced him that the pool was not out to get him he was hopping in and out and keeping cool.
He’s a pretty tough dog. As evidenced by his growling face. And by tough I mean he wants to be everybody’s best friend. He also struggles with the eternal dilemma of all dogs, I want you to throw the ball but I don’t want to give you the ball to throw. Oh his hard life.
So let’s enjoy some lemon bars in the backyard, or the fire escape, or the balcony. Whatever little outdoor space you have! Oh summer, how I have missed you.
Lemon Bars (recipe from Chloe’s Vegan Desserts)
 
Shortbread Crust
1/2 cup vegan margarine
1 1/2 cups all-purpose flour
1/3 cup sugar
1/4 tsp salt
Directions
Pre-heat oven to 350
Lightly grease an 8 inch square pan
Line with parchment paper
I used a hand held blender to combine the ingredients until crumbly
Press into the prepared pan
Bake for 18 min.
Remove from oven and let cool
Filling
1 cup soy milk
6 tbl cornstarch
1/4 cup all purpose flour
2 cups sugar
2/3 cup lemon juice
2 tbl lemon zest (about two lemons)
Directions
In a small bowl whisk together 1/2 cup soy milk, cornstarch and flour until smooth
In a medium sauce pan combine remaining 1/2 cup of milk, sugar and lemon juice and bring to a bowl
Reduce heat to medium and slowly whisk in cornstarch mixture
Continue to cook whisking continuously for about 5min until a pudding like consistency occurs
Mix in lemon zest
Pour filling into crust and bake for 15 min
Let cool and then refrigerate for 8 hours to overnight
Remove from pan and cut into squares
Sprinkle with powdered sugar if desired!
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