New Fashioned Lemon Bars
Posted by ataraktos on 2008-08-23
I've made these once - they were a little complicated but really very good, especially if you must have lemon bars but don't want the gelatin!
- 1/2 cup fresh lemon juice (2-3 lemons, zest from 2)
- 3 tbsp agar flakes
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup butter
- 2 tsp arrowroot powder
- 1 cup reduced-fat coconut milk
- Grated zest from 2 lemons
- 1/4 tsp turmeric, optional
- Powdered sugar, optional
- Combine lemon juice and agar flakes in 2-cup heatproof measuring cup (or small nonreactive saucepan) and set aside until agar softens slightly, at least 15 minutes.
- Preheat oven to 350 degrees and grease 8 by 8-inch baking pan.
- Whisk flour and 1/4-cup granulated cane juice together in medium bowl.
- Add margarine in spoonfuls and cut in with pastry cutter or two knives until mixture resembles small crumbs. (This can also be done in a food processor or a standing mixer with the paddle attachment.) Do not let mixture come together and form a cohesive dough.
- Scrape crust mixture into prepared pan and shake gently to distribute evenly. Press crumbs down gently with fingertips.
- Bake until dry-looking on top and lightlybrowned at edges, about 12 minutes.
- Let cool.
- Place lemon juice mixture in microwave and cook on high for 1 minute.
- Remove from microwave and stir. Continue cooking at 30-second intervals, stirring well each time, until flakes are dissolved, about 2 minutes. (Or bring lemon juice mixture to a boil over medium-low heat and simmer, whisking often, until agar dissolves, about 10 minutes.)
- Combine remaining 3/4 cup granulated cane juice and arrowroot in small saucepan.
- Add coconut milk and stir to blend.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and simmer for 1 minute.
- Remove pan from heat and add lemon juice mixture and lemon zest.
- If using turmeric, dissolve it in 1 tablespoon water and add up to 1 teaspoon of this mixture to lemon filling to achieve the desired color.
- Pour lemon filling onto slightly cooled crust and let set at room temperature until firm, about 1 hour.
- Pan can be covered with plastic wrap and refrigerated for several days. Bring to room temperature before serving.
- Dust with powdered sugar if desired and slice into bars.
- Recipe from vegsource.com