One hour at a time, one day at a time: ten words so repetitively stuck in my head, I suspect they’ll soon tip from reassuring to cloyingly irritating the longer I spend with myself. Until then, it’s a serviceable mantra for these times — for this literal time in fact, this hour and this day and the next ones to follow. Since I last updated, New Zealand has gone into lockdown — we’re all under house arrest unless in essential services, so on the one hand there’s not much to do other than cook and bake, but on the other hand, ducking out to the supermarket for a specific ingredient is an activity of the past. With all this in mind, I might as well keep writing about food so long as I have the means to, but hopefully with a vibe of low-key non-urgency. Gentle food blogging. I can’t know what’s in your kitchen, and there’s no perfect catch-all recipe that will cover every variable, but on the upside, if today’s recipe doesn’t work for you there’s the whole internet out there and surely someone will have used the exact same combination of ingredients you have to make something delicious.
This being week one of lockdown we’re pretty well stocked from prior supermarket shops, nevertheless, I was wary of burning through too many ingredients at once. I also didn’t want to get stuck just staring at the ingredients, too nervous to touch them, you know? The specific ingredient that kicked this recipe off was an abundance of lemons fresh from the tree, needing to be used before they turned oxidised and doughy. This recipe for Vegan Lemon Bars uses plenty of lemon juice — though you could of course sub in any citrus you have to hand, or use bottled lemon juice, or you could even try it with pineapple juice or whatever you’ve got in the fridge. Usually I prefer to bake with coconut oil but went with margarine for the base since I figured that was a cheaper and more accessible ingredient, and if you did happen to have a jar of coconut oil you might not want to lose a whole half cup of it in one fell swoop. There’s plenty of lemon zest and juice in the base and I promise the finished result doesn’t actually taste of the margarine. The real magic here comes from the cornflour, turning a liquid filling into a gelatinously firm and sliceable topping, and I realise “gelatinously firm” isn’t the most enticing language, but…it’s true.
The crisp base against the dense, bouncy topping is texturally pleasing, and the intense hit of lemon tastes and smells of pure optimism. The sight of the finished product alone is immensely cheering with its sunshine yellow colour (aided, admittedly, by a bump of turmeric.) It’s sweet but not overly so, keeps well, and when there’s not a whole lot else going on it’s nice to know this deliciousness is waiting in the fridge to accompany your next cup of tea.
Vegan Lemon Bars
Adapted pretty liberally from this recipe at Namely Marly.
- 2 cups plain flour
- 1 teaspoon baking powder
- 1/4 cup icing sugar
- 1/2 cup vegan butter/margarine
- lemon zest, from the lemons used for juice
- a pinch of salt
- 3 tablespoons lemon juice
- 1/2 cup cornflour (cornstarch)
- 1 cup lemon juice
- 1 cup sugar
- 1 cup rice milk (or whatever you have)
- 2 tablespoons coconut oil
- 1 teaspoon lemon essence or a couple drops food-grade lemon oil
- a pinch of salt
- a pinch of turmeric, for colour (optional)
1: Set your oven to 180C/350F and line the base of a standard brownie/baking tin with baking paper. Mix all the base ingredients except for the lemon juice together in a bowl, using the back of a spoon to press the butter into the flour. Add the lemon juice – you may not need it all – and continue to stir until the mixture forms rough crumbs that stick together when pressed.
2: Tip the base mixture into the baking dish and press down firmly with the back of a spoon to form an even layer. Jab it a few times with a fork or sharp knife (this, plus pressing down firmly, helps it to bake evenly without rising) and bake for ten minutes. Once the time is up, remove the dish from the oven and reduce the heat to 160C/320F)
3: In a small saucepan, whisk together the ingredients for the filling, making sure there are no lumps of cornflour trapped in the liquid. Cook over a low heat, stirring constantly, until it’s significantly thickened to a fairly spreadable, gluey (for want of a better word) paste. It may initially look like it’s thickening all lumpy and uneven, but if you keep stirring it will come together. Remove from the heat immediately at this point and continue stirring for a minute just to stop it catching on the base of the pan, and then spread it evenly over the cooked base in the baking dish.
4: Return it to the oven, now at its lower setting, for fifteen minutes. It may appear to be a little puffy and weird-looking, but it settles down once cooled! Allow it to cool completely and then refrigerate for about two hours before slicing.
Clay Pigeons, John Prine. I talked about this song in a playlist I made for Tenderly back on March 11 (literally a decade ago?) and as I said then, it’s simply one of the most beautiful songs ever written. Something about the world shrinking down to one house is making new music a little harder to take in, hence turning to the warmth of the familiar like this cover of Blaze Foley’s wonderful tune. I read yesterday morning that John Prine is now in critical condition with Covid-19, and my good thoughts, such as they are, are going out to him and his family in the hopes he pulls through.
You Don’t Have to Cry by Emma Ruth Rundle, continuing in the vein of songs I already love, songs that give without asking too much of you: this is glorious, building and swirling to magnitudes while still remaining extremely mellow.
PS: If you enjoy my writing and wish to support me directly, there’s no better way than behind the claret velvet VIP curtain of my Patreon. Also! I wrote a round up of television recommendations if you need them while stuck at home, which anyone can read on my Patreon for free.
3 thoughts on “Vegan Lemon Bars”
The lemon zest makes all the difference!
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