A classic treat perfect for the spring and summertime! This protein + fiber, plant-based take on the lemon bar will have you reaching back out for more.
Ingredients
Crust
¼ cup monkfruit sugar substitute
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup coconut flour
Lemon Curd
1 cup monk fruit sugar substitute
⅓ cup organic sugar
6 tablespoons cornstarch
1 ⅓ cup oat milk
½ cup fresh lemon juice
1 teaspoon vanilla extract
1-2 tablespoons powdered sugar, optional for topping
Directions:
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Combine all crust ingredients together until a sand-like texture has formed. Press into an 8x8 baking dish, lined with parchment.
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Bake at 325 degrees for 15 minutes, or until golden brown. Set aside to cool.
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Then, in a medium saucepan, add monk fruit sugar, organic sugar, and cornstarch. Mix until combined, then add oat milk, lemon juice, and vanilla extract.
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Heat over medium heat, stirring frequently until a thick lemon curd has formed. Once cooled, spread over the crust, cool, cut, serve, and enjoy!
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Check out this recipe's featured secret PlantFusion ingredient - Complete Lean - Creamy Vanilla Bean
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