Zesty Vegan Lemon Cream Bars

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:

1. Grease an 8×8-inch dish and press the blended mixture of vegan cookies, salt, and vegan butter into the base. Chill while preparing the next layer.
2. 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.
3. 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.
4. Whip the coconut cream until fluffy and spread over the curd layer. Chill for 1-2 hours or overnight.
5. 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!