Classic Lemon Bars

Next up in our Cooking with Kids series…

These lemon bars are light, airy and the epitome of spring. Made with a shortbread crust and zingy lemon filling — it melts in your mouth! The origins of lemon bars can be traced back to the 1960s. Sometimes referred to as “lemon squares,” over the decades this dessert has cemented its status as a cherished classic that is easy enough for even kitchen novices. We’ve adapted this recipe to be allergy-friendly, free from eggs, dairy, nuts and gluten. But still bright, cheerful and tasty as can be. Now little chefs, let’s get baking.

Ingredients:

Crust

• 1/4 cup sugar
• 3 tablespoons water
• 3 tablespoons vegetable oil
• Zest of one lemon
• 1 1/3 cups gluten-free 1-to-1 flour*
• 1 teaspoon baking powder

Lemon Filling

• Peel of one lemon
• 2 cups plant-based milk**
• 1/2 cup sugar
• 1/2 cup arrowroot powder***
• 1 pinch turmeric (for the yellow color)
• 1/3 cup lemon juice (about 2 lemons)****
• Optional Topping
• Dairy-free whipped cream 
• Lemon zest

Instructions:

Crust

1. Preheat the oven to 350°F.
2. Line the baking pan with parchment paper, letting some of the parchment paper go over the edges of the pan so that it will be easier to remove the pie from the pan.
3. To a bowl, combine the grated zest of one lemon, sugar, water and oil.
4. Sift in the flour and baking powder, and mix with a spatula until fully absorbed into the liquid. Then knead the dough with your hands for a minute.
5. Transfer the dough into a 9×13-inch baking pan and compress it with your hands to create a compact base layer of dough.
6. Make some holes with a fork, then bake in the oven at 350°F for 15 minutes. Keep the oven turned on once baked.

Lemon Filling

1. To a medium saucepan, combine the peel of one lemon, plant milk, sugar, arrowroot powder and a pinch of turmeric. Stir with a whisk until there are no lumps.
2. Bring the saucepan to medium heat and continuously stir the liquid with a whisk until it thickens.
3. Add the lemon juice and stir with the whisk until the lemon juice is fully absorbed by the custard.

Lemon Bar Assembly

1. Let the crust cool down for 10 minutes, then pour the lemon filling onto the baked crust and level it off with a spatula.
2. Bake in the oven at 350°F for another 15 minutes. Let it set about an hour in the fridge before taking it out of the pan.
3. Cut into squares, top with dairy-free whipped cream and serve.

Notes:

*Can substitute with regular flour.

**Can substitute with regular milk.

***Can substitute with cornstarch.

****Squeeze the lemons through a sieve to avoid small bits of lemon pulp or seeds in the filling.

Make sure to tag @maddimadevegan on social media when you post your recreations of these lemon bars!