Whisk together a citrusy and creamy delight with these Zesty Vegan Lemon Cream Bars, layered with a crumbly cookie base, a zingy lemon cream cheese middle, and topped with light coconut whipped cream.
Ingredients:
For the Crust:
- 1 ¼ cups (200g) golden Oreos or similar vegan cookies, crushed
- ¼ tsp sea salt
- 0.26 cups (60g) vegan butter, softened
For the Lemon Cream Cheese Layer:
- ½ cup (100g) vegan butter, softened
- 1.77 cups (400g) vegan cream cheese
- ⅔ cup (100g) sweetened condensed coconut milk
- 2 tbsp fresh lemon zest
- 0.42 cups (50g) powdered sugar
For the Lemon Curd:
- ½ cup (60g) cornstarch
- 1 cup (236ml) fresh lemon juice
- 1 cup (220g) sweetened condensed coconut milk
- 2 tbsp fresh lemon zest
- 0.22 cups (50g) vegan butter, softened
For the Topping:
- 2 cups (500g) coconut whipping cream
Instructions:
- Grease an 8x8-inch dish and press the blended mixture of vegan cookies, salt, and vegan butter into the base. Chill while preparing the next layer.
- Whisk vegan butter and cream cheese until smooth, then incorporate condensed milk, lemon zest, and powdered sugar. Blend until it achieves a fluffy texture and spread over the cookie base. Chill for an hour.
- For the curd, whisk cornstarch and lemon juice in a saucepan. Add lemon zest and condensed milk. Cook until thickened, then stir in vegan butter and let cool. Once cooled, layer over the cream cheese and chill for another hour.
- Whip the coconut cream until fluffy and spread over the curd layer. Chill for 1-2 hours or overnight.
- Before serving, garnish with additional cookie crumbs and lemon zest. Let it warm to room temperature for fluffier layers.
These Vegan Lemon Cream Bars are a perfect combination of sweet and tart flavors, layered together to create a refreshing dessert. Enjoy a slice as a luxurious finish to any meal!
