Delicious vegan raspberry lemon bars with only regular pantry ingredients!
Servings 12Bars
Ingredients
Shortbread Crust
1CupFlour
1/3CupCoconut oil, melted
1/2CupPowdered Sugar
Lemon Filling
Zest of 4 lemons
Juice of 3 lemons
3/4CupGranulated Sugar
1Ripe banana
1tsp.Vanilla extract
2Tbsp.Cornstarch
2Tbsp.Flour
Raspberry filling
1 1/2CupsFresh raspberries
1tsp.Lemon juice
1Tbsp.Flour
1tsp.Granulated Sugar
Instructions
Grease an 8x8 pan and preheat oven to 350 degrees F.
In a small bowl, combine crust ingredients until well blended. Press the dough evenly into the bottom of the pan. Bake for 10 minutes.
In a large bowl mix together the lemon juice, lemon zest, banana, granulated sugar, vanilla, cornstarch and flour. Be sure the banana is well mashed and the mixture is smooth.
In a small bowl, combine the raspberries, additional lemon juice, flour and granulated sugar. Using a fork, mash the ingredients together.
Pour lemon filling mixture on top of the prebaked crust. Carefully spoon the raspberry mixture into the middle of the lemmon filling and spread evenly. Place pan in oven and bake for 40 minutes, or until the center is set.
Remove form oven and let cool at room temperature for 20 minutes. Let cool in refrigerator for at least 1.5 hours. Once cool, cut into squares and sprinkle powdered sugar over the bars.