Tangy ʻUlu Lemon Bars with Shortbread Crust
Jul 24, 2020
Tangy ʻUlu Lemon Bars with Shortbread Crust
10
30 minutes
9 minutes
Dessert
Our Baker's Ripe ʻUlu & Hawaiʻi grown lemons make a tangy, ʻono, vegan dessert! The shortbread crust can also be made with ʻulu flour for a gluten-free treat.
Ingredients
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½ cup ʻulu flour*
½ cup all-purpose flour (for gluten free use all ʻulu flour or another gluten-free flour)
⅓ cup coconut oil (melted)
½ cup powdered sugar
Pinch salt
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100 grams (scant ½ cup) baker’s ripe ʻulu, puréed
Zest and juice of 3-4 lemons (⅔ cup lemon juice)
¾ cup granulated sugar
1 tsp vanilla extract
2 tbsp cornstarch
- 2 tbsp ʻulu flour*
Pinch salt
Powdered sugar (for dusting when serving, optional)
*Substitute all-purpose flour if you don’t have ʻulu flour
Directions
Preheat oven to 350ºF. Grease an 8×8 pan and set aside.
In a small bowl, stir together the flours, coconut oil, salt, and powdered sugar until the dough comes together.
Press into the bottom of the greased pan and bake for 7–9 minutes, until the edges are golden brown.
You don’t want to over-bake the crust, or it will become too hard after you add the filling. Set aside.
In a medium bowl with a handheld mixer, beat together the ʻulu, lemon juice and zest, sugar, vanilla extract, cornstarch, and ʻulu flour until fairly smooth and combined.
Bake for 22-25 minutes, until filling is set. It will look dull vs shiny, and not wiggle. Allow to cool and refrigerate for at least 1 hour, until chilled.
Dust with powdered sugar before serving.
