Tangy ʻUlu Lemon Bars with Shortbread Crust
Jul 24, 2020
Tangy ʻUlu Lemon Bars with Shortbread Crust
Hawaiʻi ʻUlu Cooperative
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
Crust
- 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
Filling
- 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.
