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Creamy Delicious Vegan Lemon Slice
A SWEET AND SOUR, CREAMY AND CRUMBLY PEACE OF HEAVEN
I use to be a baker for a cafe in Ireland. Twice a week, I would go in to bake for a few hours, making all sorts of cakes, biscuits, cookies and pies. One of my favorite ones to make, was the lemon slice... mostly because I have always been a lemon curd fan (the eat it by the spoon-full kind).
But as you probably know, lemon curd is made with eggs and butter ! A few weeks ago, I started to really crave something sweet and sour, and decided to venture in the world of plant based lemon slices.
These slices are made with coconut milk, making them creamy, fluffy and oh so delicious. You can play around with the tanginess and sweetness of them, I know I like them to be quite bitter sweet. They are so easy and fast to make, look amazing and are perfect for an afternoon snack or a fancier dinner, if you serve them with a dollop of coconut yoghurt.
HERE IS HOW TO MAKE THIS DELICIOUS VEGAN LEMON SLICE
8-9 squares :
Shortbread crust:
1/2 cup coconut butter
1/4 cup brown sugar
1 cup all purpose flour
1/4 teaspoon salt
Lemon cream:
lemon juice from 3 large lemons
1 tablespoon lemon zest
3/4 cup granulated sugar
1 can of full fat coconut milk mostly the white part
3 tablespoons cornstarch
A pinch of turmeric, for color (optional)
LOUISE HERE !
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Pre heat your oven at 180°c (350 °f)
Melt the coconut butter on low heat in a sauce pan, then pour into a bowl. Add the flour and brown sugar and salt and mix together until getting a sandy paste.
In a square oven dish (you can also use the roasting tray, simply only use a corner of it), place a baking sheet and spoon the dough onto it, spreading it until you reach about 2 cm crust.
Put your shortbread crust in the oven for 15 minutes, and in the meantime, let's get working on the lemon filling.
From the coconut milk can, use mostly the creamy part, leaving the water. Pour it into a sauce pan with sugar, lemon juice, zest, cornstarch. and turmeric if you'd like. Keep on medium heat, stirring well until it thickens, then remove from the heat.
After te fifteen minutes, take the crust out, pour the lemon cream on top and put it right back in the oven for another 20 minutes.
Once cooked the cream will have harden, and all that is left to do, is let it cool before you cut it. You can add some icing sugar on top, and keep it in the fridge for a full week !
I've tried making these with arrow root powder instead of cornstarch, and although the taste is still perfect, the consistency becomes very slimy. This recipe is super easy to make and keeps for about a week in the fridge.
Hope you love it as much as we do ! Loads of love to all of you. xx
