Vegan Lemon Bars

Photo: Helen Pitlick

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

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.

Meanwhile, put the agar agar and water in a saucepan and set aside for 15 minutes. Mix the lemon juice and arrowroot powder.

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.

Pour liquid mixture into crust; let cool for 20-30 minutes, then chill for 2 hours. Sprinkle with powdered sugar.

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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.