Luscious Vegetarian Coconut-lemon Bars

Total Time: 1 hr 55 mins Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ingredients

• 1/2 cup lemon juice, freshly squeezed
• 3 tablespoons agar, flakes
• 1 cup unbleached all-purpose flour
• 1 cup granulated raw sugar
• 1/3 cup margarine, chilled
• 2 teaspoons arrowroot
• 1 cup reduced-fat coconut milk
• grated zest from 2 large lemon
• powdered sugar (optional)
• 1/2 cup unsweetened dried shredded coconut
• 1/2 cup unsweetened dried shredded coconut, toasted

Recipe

• 1 grate the zest from 2 large or 3 medium lemons, then squeeze the lemons to obtain the 1/2 lemon juice for the recipe.
• 2 combine lemon juice and agar flakes in a small non-reactive saucepan (stove method) or a 2 cup heatproof measuring cup (microwave method) and set aside for 15 minutes or until the agar has softened.
• 3 preheat oven to 350°f.
• 4 grease an 8x8 baking pan.
• 5 whisk flour and 1/4 cup cane juice together in a medium bowl.
• 6 add margarine in small chunks and cut in with a pastry cutter until mixture resembles small crumbs.
• 7 press crumb mixture evenly into the prepared baking pan.
• 8 bake for about 10-12 minutes in the preheated oven or until lightly browned at the edges.
• 9 let crumb base cool.
• 10 if you will be using the stove to heat the lemon mixture, place the saucepan with the lemon and agar on the burner and bring to a boil over medium low heat.
• 11 simmer, whisking every few minutes, until the agar dissolves; about 10 minutes.
• 12 if you will be using the microwave to heat the lemon mixture, place the heatproof measuring cup with the lemon mixture into the microwave and cook on high for 1 minute.
• 13 remove the cup from the microwave and stir.
• 14 continue to cook the mixture on high at 30 second intervals, stirring well after each time.
• 15 the agar should be dissolved after about 2 minutes of cooking, though this depends on the microwave.
• 16 now, combine 3/4 cup cane juice with the arrowroot powder in a small saucepan.
• 17 add the coconut milk and stir together.
• 18 bring this mixture to a boil over medium heat, stir, then reduce heat and simmer for 1 minute.
• 19 remove the pan from the heat and add the lemon juice mixture, lemon zest and 1/2 cup unsweetened coconut.
• 20 pour lemon filling into the baking pan on top of the crust and cool for about 15 minutes.
• 21 lightly press toasted coconut onto surface of cooled filling.
• 22 allow pan to sit at room temperature for about 1 hour now to let the mixture totally set.
• 23 at this point, either serve the coconut lemon bars or cover with plastic wrap and refrigerate for up to 3 days.
• 24 bring the bars to room temperature before serving.
• 25 dust with powdered sugar, slice into 12 bars and serve.
• 26 note: it is very important that your agar flakes be fresh or their jelling power may be lessened.
• 27 to test your agar for this recipe, put a spoonful of the prepared lemon mixture on a small plate and chill it for 15 minutes.
• 28 the mixture should be firm.
• 29 if it isn't, dissolve some more agar and stir it into your lemon mixture and repeat the test until the mixture jells properly.