Vegan Turmeric and Meyer Lemon Squares

Lianna Tarantin

Vegan Turmeric and Meyer Lemon Squares

These vibrant vegan bars are sweetened with only maple syrup and packed with the bright, fresh, slightly sweet flavor of Meyer lemons.  

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Serves: 16

These brightly-hued bars from Eat Clean, Play Dirty—the cookbook by Danielle Duboise and Whitney Tingle of wellness brand Sakara Life—are a cinch to make and pair perfectly with a tall glass of iced herbal tea.

What you need:

For the crust: 
1¾ cups almond meal
½ cup tapioca flour
¼ cup coconut oil, melted
¼ cup maple syrup

For the filling: 
⅓ cup freshly squeezed Meyer lemon juice 
2 tablespoons cornstarch
1 cup full-fat coconut milk
⅓ cup maple syrup
2 tablespoons coconut oil
½ teaspoon turmeric
½ teaspoon vanilla extract
Zest of ½ Meyer lemon
½ Meyer lemon, thinly sliced

What you do:

  1. For the crust, preheat oven to 350 degrees. Line an 8-inch-square pan with parchment paper and set aside.
  2. In a large bowl, whisk almond meal and tapioca flour. Stir in oil and maple syrup, and mix until combined. Press mixture into bottom of pan and bake until crust is lightly browned around edges, about 15 minutes.
  3. For the filling, in a medium pot, whisk lemon juice and cornstarch until no lumps remain. Whisk in coconut milk, maple syrup, oil, turmeric, vanilla, and lemon zest. Bring mixture to a simmer over medium heat, stirring frequently for 8 minutes, or until filling thickens. Remove from heat and let cool for 10 minutes.
  4. Pour filling over crust and refrigerate 3 hours, or until completely set. Lift bars out of pan, cut into 16 squares, top each with a slice of lemon, and serve. 
For more plant-based recipes like this, read:
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