Lemon Bars

Base

• ½ cup Light Buttery Nuttelex Spread (melted)
• ¼ cup granulated sugar
• 1 0.332 cup all purpose flour
• ¼ tsp salt

Filling

• 400 ml full fat coconut cream
• ¾ cup lemon juice
• 2 tsp lemon zest
• 1 cup white sugar
• ½ cup cornstarch
• ⅛ tsp ground tumeric
• ⅛ tsp salt

1. Preheat the oven to 180°C and line an 20x20cm square pan with baking paper.
2. Add the melted vegan butter, sugar and salt into a bowl. Add in the flour and work into the wet mix until well combined. Transfer and press the mixture into the pan with your hands until it forms one even layer. Bake for 15 minutes until the edges are very lightly golden. Remove from oven and set aside.
3. In the meantime, add the sugar, cornstarch, salt and turmeric into a medium saucepan. Whisk well to combine. Add in the lemon zest and gradually pour in the lemon juice, followed by the coconut cream. Turn the heat onto medium and stir often to ensure the cornstarch dissolves and doesn’t clump up. Once the mixture comes to a gentle boil and starts to thicken, turn off the heat.
4. Pour directly over the crust, smoothing it over into one even layer. Bake for another 10 minutes, then remove from the oven and allow to cool at room temperature for 20-30 minutes. Transfer to the fridge for minimum 2-3 hours to set or overnight.
5. Remove from the pan and slice into 16 even bars. Store in a container in the fridge for up to 1 week.