Bumper crop

Our neighbors left a bag of lemons on our front porch last week.  Apparently they had a bumper crop and we were the lucky recipients of the excess. 

I’ll be more than happy to take those off your hands. 

I searched and searched for lemony recipes. 

And then I came upon Veganomicon’s lemon bar recipe.

I was pretty curious as to how a lemon bar could be good without eggs, but I decided to give it a whirl.  I also changed the recipe by dusting the top with coconut flakes rather than confectioners’ sugar. 

They turned out just fine

I really wish I had better photos of the end product, but by the time the lemon portion had set, so had the sun.  Without natural light I am not as good at making food look tasty, so I’ll give you the pictures of the process and the recipe, but stay tuned for better lit photos. 

Vegan Coconut Lemon Bars

Crust:

• 1 3/4 cup all-purpose flour (I used whole wheat, but I’d recommend all purpose)
• 2/3 cup confectioners’ sugar
• 1/4 cup cornstarch (I used arrowroot)
• 1 cup vegan butter (I used Earth Balance)

 

 

Pulse the flour, sugar, and arrowroot in a food processor, adding EB in chunks at a time.  Blend until it resembles a course meal that will hold together when you ball it up in your hand.  Sprinkle into a PAM sprayed pyrex pan and press down firmly (I used my measuring cup) into an even layer.  Keep the edges slightly raised so it can hold in the lemon filling.  Refrigerate it while the oven preheats to 350, then bake it (unfilled) for 25 minutes. 

I was really nervous putting the cold pan into the hot oven, thinking it would crack, but all was good, so have no fear.

While that all goes down in the oven, you can get to work on the filling.

Filling:

• 1 1/3 cup water
• 3 tbsp agar flakes
• 1 1/4 cups granulated sugar
• 1/8 tsp turmeric (omitted)
• 2/3 cup fresh lemon juice
• 3 tbsp arrowroot powder
• 1 tbsp finely grated lemon zest (I left it coarsely grated)
• 1/4 cup soymilk (I used coconut milk)
• coconut flakes (to sprinkle on top)

 

 

 

 

 

 

To prepare the filling, combine the agar and the water in a saucepan to soak for 15 minutes.  While it soaks, zest and juice the lemons.  This dual citrus squeezer is the handiest tool ever.  Mix the arrowroot to the lemon juice to dissolve.  Bring the agar/water combo to a boil for about 10 minutes or until the agar is completely dissolved.  Add the sugar, lemon mix, and coconut milk and let it simmer, stirring it until it starts to thicken.  Pour it over the crust and let it cool before putting it in the fridge to further set.  Once the filling has set, sprinkle coconut on top.

Slice into squares and serve.

Tangy, sweet, and downright delicious. 

The only thing I would change would be increasing the amount of filling on top (I prefer a ratio of more lemon topping).  Okay, one more thing.  I’d also use all purpose flour instead of whole wheat.  It was good, but I bet the actual flour called for would have been better.  As for the coconut topping?  That was the best idea ever and I’m pretty sure it’s worth trying.

I still have lemons to use…ideas?