Ingredients:
For the crust:
1 1/2 cups all-purpose flour
1/2 cup coconut oil (solid, not melted) or vegan butter
1/4 cup maple syrup or agave syrup
1/4 teaspoon salt
For the lemon filling:
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (from 1 lemon)
1 cup coconut milk (canned, full-fat)
1/2 cup maple syrup or agave syrup
1/4 cup cornstarch or arrowroot powder
1/4 teaspoon turmeric (for color, optional)
For the strawberry topping:
1 cup fresh or frozen strawberries (thawed if frozen)
1/4 cup maple syrup or agave syrup
1 tablespoon lemon juice
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the flour, coconut oil, maple syrup, and salt until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish. Bake for 12-15 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Prepare the lemon filling:
In a medium saucepan, combine the lemon juice, lemon zest, coconut milk, maple syrup, cornstarch, and turmeric (if using). Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a gentle boil. Continue to cook for another 1-2 minutes until the filling is thickened.
Pour the lemon filling over the slightly cooled crust and spread it evenly. Bake for 15-20 minutes, or until the filling is set. Let it cool to room temperature, then refrigerate for at least 2 hours to fully set.
Prepare the strawberry topping:
In a medium saucepan, combine the strawberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10-15 minutes.
Let the strawberry mixture cool to room temperature. It will thicken more as it cools.
Assemble and serve:
Once the lemon bars are fully set and chilled, spread the strawberry topping evenly over the lemon layer.
Use the parchment paper to lift the bars out of the baking dish. Cut into squares and serve.
