ReshKitchen

Vegan Banana Lemon Bars

Servings	Prep Time
14piece	15minutes

Cook Time

30minutes

Servings	Prep Time
14piece	15minutes

Cook Time

30minutes

Ingredients

For the Base :

For the topping :

2 BananasOver Ripe
2tbsps Lemon Zest
1 pinch yellow food color (I used turmeric, an Indian spice to give that light yellow color. This step is optional)
1/4cup Lemon Juice
4tbsps Corn Starchor Arrow Root starch
1/2tsp sugarpowdered
1tbsp Plain Flour Self raising flouror

Instructions

Preparation of Base Layer :

For a good lemon bar, the base has to be perfect to hold the topping. It shouldn’t get too soggy. Vita Coco virgin coconut oil acts as a perfect binding agent between flour and sugar. Addition of cardamom powder gives a nice aroma to the short bread layer. You definitely don’t need butter to achieve this texture. I think i can #SwearByIt 🙂
In a widebowl add flour,powdered sugar and cardamom powder.
Pour the melted coconut oil and mix with your hands to form crumble.
Later grease a square tray with little oil and then fill it tightly with flour mixture
Preheat the oven at Gas Mark 4 and then bake until the edges turn golden brown Remove the tray from oven

Preparation of the Topping:

Mash the bananas using a fork
Add in lemon juice, corn starch and powdered sugar
Using a hand mixer mix it well
Add the lemon zest and turmeric/food coloring at the end
Again mix it at low speed for a minute
Now pour this over the shortbread layer
Bake in preheated oven for 20 minutes
Remove from oven and wait for atleast 45 minutes before you slice them
The bananas and lemons make a divine combination. The addition of lemon zest is really important since it enhances the flavor.
Before serving drizzle some powdered sugar and serve it
I had fresh basil leaves and raspberries. So thought of garnishing the vegan lemon bars with these beauties.
After one or two hours the banana layer will be well set and you can serve these delicious little piece of heaven to your guests. Am sure they will love it.