- All ʻUlu /
- Baker's Ripe ʻUlu /
- Dessert /
- Gluten Free /
- Ripe ʻUlu /
- Vegan /
- Vegetarian
Tangy ʻUlu Lemon Bars with Shortbread Crust
Jul 24, 2020
Tangy ʻUlu Lemon Bars with Shortbread Crust
Rated 3.0 stars by 1 users
Category
DessertAuthor:
Hawaiʻi ʻUlu Cooperative
Servings
10
Prep Time
30 minutes
Cook Time
9 minutes
Our Baker's Ripe ʻUlu & Hawaiʻi grown lemons make a tangy, ‘ono, vegan dessert! The shortbread crust can also be made with ʻulu flour for a gluten-free treat.
Ingredients
Crust
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½ cup ʻulu flour*
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½ cup all-purpose flour (for gluten free use all ʻulu flour or another gluten-free flour)
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⅓ cup coconut oil (melted)
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½ cup powdered sugar
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Pinch salt
Filling
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100 grams (scant ½ cup) baker’s ripe ʻulu, puréed
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Zest and juice of 3-4 lemons (⅔ cup lemon juice)
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¾ cup granulated sugar
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1 tsp vanilla extract
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2 tbsp cornstarch
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2 tbsp ‘ulu flour*
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Pinch salt
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Powdered sugar (for dusting when serving, optional)
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*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 ‘ulu, lemon juice and zest, sugar, vanilla extract, cornstarch, and ‘ulu 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.
Recipe Note
Want more delicious desserts? Try our Soft Baked ʻUlu Mochi and Easy ʻUlu Flour Carrot Cake.
