Like our favorite traditional lemon bars, these vegan ones are tangy, not too sweet and super lemony. But as the topping—a combination of vegan sugar, flour, cornstarch and cashew milk—is egg-free, it's boiled rather than baked on the shortbread base. The sunny color comes from a pinch of turmeric in lieu of egg yolks (don't worry, you won't taste it). Using a virgin coconut oil in the base lends a lovely coconut note. Refined coconut oil is fine, too, but it is flavorless. You can replace the oil in both the base and topping with vegan butter (see Cook's Note).
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Author
Food Network Kitchen | 2021-04-16
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