Lemon Squares

BAM! It's Compassionate Cooking Sundays!

Credit: @anissabklyn/@sweetnisbakes

Ingredients

Crust:

1/2 cup melted vegan butter

1/4 cup sugar

1 teaspoon vanilla extract

1 cup of flour

¼ teaspoon salt

Filling:

1 1/3 cups of white sugar

6 1/2 tablespoons of cornstarch

1 1/3 cup of almond milk

1/2 cup of lemon juice

3 tablespoons of lemon zest

1 teaspoon of vanilla extract

Instructions

Crust:

Preheat your oven to 325°Fahrenheit. Line an 8" x 8" pan with parchment paper, leaving overhang on the sides so the bars can be removed easily. I usually like to clip the parchment paper so it stays in place, but don't forget to remove it before putting it in the oven.
In a bowl, add the melted butter, sugar, vanilla, and salt and mix them together.
Add in the flour and mix until a firm dough forms. I sometimes use my hands for this part.
Place the dough crust into the prepared pan and press it with your fingers to firmly pack and evenly spread the dough. Use the flat side of a spoon to smooth it over. Bake for about 18 minutes or until it's golden brown around the edges. Remove from the oven, and if you see any bubbles, take a fork to release them.

Filling:

Add the cornstarch and sugar to the saucepan and whisk together. Add the almond milk, lemon juice, and whisk again.
Now put the saucepan over medium/high heat and bring to a simmer. Whisk constantly while simmering until the filling thickens, typically in about 6 minutes. Remove the saucepan from the stove, and add the vanilla.
Pour the lemon layer over the baked crust and spread it evenly with a spatula. Allow to cool on the counter for about 45 minutes and then put it in the fridge to cool overnight.
The next morning, cut the bars into squares.