I first made these low-starch, vegan lemon bars for Rachael's birthday (she had a Harry Potter themed dessert party, which they didn't quite fit into). I wanted to write down the recipe for you all right away, but had trouble with the formatting of my blog post and eventually abandoned the idea. Yesterday's mango sorbet post--done entirely in my phone--turned out so well that I decided to try again. Here goes:
The crust is an adaptation from this recipe, while the filling is from Veganomicon, one of my favorite cookbooks.
3/4C (60g) dessicated coconut (the unsweetened kind in little shreds)
2 1/4C (185g) almond meal
pinch of salt
3T maple syrup
3T coconut oil
Whiz everyting together in a food processor till it begins to look like dough. Scrape out into a greased 10"x10" pan, press in with your fingers till it's nice and flat with no holes and goes up a little at the sides, then bake for 14-16 minutes at 350F°. Let cool while you make the filling.
1 1/3C water
1T agar powder (You can get it from Amazon or in Chinatown. I usually get Telephone Brand or Gold Cup Brand, 99¢/25g)
1 1/4C (245g) sugar
2/3C lemon juice (from 2-3 lemons, depending on their size and juiciness)
finely grated zest from two of the lemons
1/4 milk of your choice. (In the photo below I used almond milk, while in the one above I used hemp milk. Maybe that's why it's a funny greenish color?
Boil the water, agar, sugar, and turmeric together till everything's dissolved. Add the remaining ingredients, turn the heat down, and simmer, stirring constantly, till it's nicely thickened--about five minutes.
Pour the filling over the crust and let cool off for a while till it stops steaming, then put it in the fridge for at least an hour. These keep their texture best when chilled.