Turmeric + Meyer Lemon Squares

Hey there! 

This weekend I made some yummy lemon squares from the Sakara cookbook. I was really eager to try these vegan squares because they incorporate turmeric. Plus lemon bars are one of my favorite sweet treats!

First I created the crust from almond meal, tapioca flour, coconut oil and maple syrup. This part was super quick and simple. I was surprised! Just whisk together the almond meal and flour, then stir in the syrup and oil. Press the mixture into a parchment lined pan and bake for about 15 minutes. 

While the crust was baking, I created the yummy lemon filling. I whisked together lemon juice and cornstarch in a medium pot until smooth then added the remaining ingredients (minus the lemon slices). For the turmeric you only use 1/2 teaspoon which was just enough of a kick. Keeping the filling on medium heat and stirring frequently it tuned a deep yellow color and started to thicken up. It took about 8 to 10 minutes. 

I removed the filling from the heat and let it cool for about 10 minutes. Then poured the filling into the crust and placed it in the fridge for a few hours. 

It seemed like forever but once the squares were finally firm I carefully lifted them out of their tin and cut them into squares. I topped each square off with a lemon slice and voila, perfection! To be truthful, I was eager to try these but skeptical. I knew they would not be the powder-sugar covered desserts I have come to know. 

Instead these were much more...real and I came to love them. I could taste the lemon, hint of turmeric and maple. The crust was wonderful with the filing, really grounding all that lemon goodness! 

I always ask Craig what his take-away is and I totally agreed. They are refreshingly tart and sweet with a savory crunch he he! I'll definitely have to make them again and share the recipe. Thanks for readin! 
Cheers!
-Bunny