Vegan Citrus Bars Delight (Printable Version)

Bright, zesty bars with creamy citrus filling atop tender vegan shortbread crust, ideal for spring or anytime indulgence.

# What You'll Need:

→ Shortbread Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup vegan butter, cold and cubed

→ Citrus Filling

05 - 1 cup fresh citrus juice (lemon, lime, orange mix)
06 - 1 tablespoon citrus zest (lemon, lime, orange)
07 - 1 cup granulated sugar
08 - 3 tablespoons cornstarch
09 - 1/4 teaspoon turmeric (optional)
10 - 1/2 cup full-fat coconut milk
11 - 2 tablespoons vegan butter

→ Dusting (Optional)

12 - 2 tablespoons powdered sugar

# How To Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang.
02 - In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold vegan butter with a pastry cutter or fork until mixture resembles coarse crumbs.
03 - Press mixture evenly into the pan bottom and bake for 15 to 18 minutes until lightly golden.
04 - Combine citrus juice, zest, sugar, cornstarch, and turmeric in a saucepan; whisk until smooth. Stir in coconut milk.
05 - Cook over medium heat, whisking constantly, until thickened and boiling gently, about 5 to 7 minutes. Remove from heat and stir in vegan butter until smooth.
06 - Pour filling over the hot crust and spread evenly. Bake for 15 to 18 minutes until edges set and center jiggles slightly.
07 - Cool completely on a wire rack, then refrigerate at least 1 hour to firm up.
08 - Lift bars out using parchment overhang, dust with powdered sugar if desired, and slice into 16 bars.

# Expert Advice:

01 -
  • The citrus filling is so creamy and bright, no one will believe there's no dairy hiding in there.
  • You can mix and match any citrus you have on hand, so it never tastes the same twice.
  • That buttery shortbread crust holds up beautifully and doesn't crumble into dust when you slice it.
  • They chill perfectly, which means you can make them a day ahead and actually enjoy your gathering.
02 -
  • Don't skip chilling the bars; they'll fall apart if you try to cut them warm, and you'll end up with citrusy mush.
  • Whisk the filling constantly while it cooks or you'll get clumps of cornstarch that ruin the silky texture.
  • If your crust isn't golden before you add the filling, it'll stay pale and soft instead of crisp and buttery.
03 -
  • Run your knife under hot water and wipe it dry between cuts for clean, professional-looking slices.
  • Add a tiny pinch of sea salt on top of each bar before serving to make the citrus flavor pop even more.
  • If you want extra zing, fold a tablespoon of finely chopped candied citrus peel into the filling before baking.

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