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–+ servings
matcha lemon bars on a piece of parchment paper
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Matcha Lemon Bars (vegan, gluten free)

Prep Time5 minutes
Cook Time25 minutes
Chilling Time2 hours
Course: Dessert
Method: Baking
Servings: 16 servings

Equipment

  • 9x9 baking sheet
  • parchment paper
  • small saucepan

Ingredients

Vegan Shortbread Crust

  • 3/4 cup vegan butter, melted
  • 6 tbsp organic cane sugar
  • 1 1/2 cups gluten free all-purpose flour
  • 1/4 tsp salt kosher

Matcha Lemon Curd

  • 1/2 cup lemon juice freshly squeezed
  • 1 lemon zested
  • 1 cup organic cane sugar
  • 1 1/4 cup full fat coconut milk
  • 6 tbsp cornstarch
  • 2 tsp vanilla bean paste or extract
  • 1 1/2 - 2 tbsp matcha powder ceremonial grade
  • 1/4 cup powdered sugar for garnish

Instructions

  • Preheat your oven to 350F and line a baking dish with parchment paper.
  • In a mixing bowl, combine melted butter, sugar, flour and salt with a spatula until a dough forms.
  • Transfer the dough into the lined baking dish and press down using your hands or a spatula to create an even crust. Bake for 18 minutes, or until edges are golden brown. Remove from the oven and let cool.
  • In a saucepan over a medium heat, combine lemon juice, zest, sugar, coconut milk, cornstarch and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
  • Sift the matcha powder into a small bowl and add 1/4 cup hot, but not boiling water. Use a bamboo matcha whisk or electric frother to incorporate the matcha into the water. The mixture should be relatively thick, as you don't want to add too much water to the lemon curd mixture. Once smooth, add to the pot and whisk in until smooth.
  • Pour the matcha lemon curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so do make sure the top is smooth. Let the passionfruit bars cool to room temperature, then transfer to set in the fridge for at least 2 hours.
  • When ready to serve, dust with powdered sugar and cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.

Notes

Storage Tips

Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.