Jubilee Lemon Bars
A simple yet delicious version of the Platinum Jubilee pudding, these bars have a coconut lemon curd, and amaretti biscuit base.
- 250 g crunchy amaretti biscuits
- 100 g butter
- 360 ml coconut milk canned
- 180 ml lemon juice approx. 3 lemons
- 2 tsp. lemon zest
- ¾ cup granulated sugar
- 2 tbsp. cornstarch (cornflour)
- 1 ½ tsp. agar powder
- 1 tsp. vanilla
- powdered sugar for dusting
Make Biscuit Base
Preheat oven to 180°C.
Using a food processor or blender, blitz the amaretti cookies to a crumbly powder.
In a microwave, or saucepan, melt the butter.
In your baking dish, mix the biscuit crumbs and melted butter together. Then press down into a firm, even layer. I would suggest adding parchment to the bottom of the dish as my bars stuck a bit!
Bake for 10 minutes.
Make Lemon Curd
In a medium saucepan, combine coconut milk, lemon zest, vanilla, and sugar. Sift in the cornstarch and agar powder, and then use the sieve to strain in the lemon juice to avoid lumps.
Bring to a boil on medium heat, whisking constantly. Cook for 3-5 minutes until thick.
Pour the lemon curd over the biscuit base, and let cool until room temperature. Tap the baking dish on the counter to remove excess air bubbles.
Once cool, put in the fridge and chill overnight (or 8 hours).
Serve with a dusting of icing sugar.