Lemon Squares

<h3 >FOR THE CRUST:</h3>

<ul >

<li >1 cup gluten-free flour</li>

<li >1/2 cup confectioner’s sugar</li>

<li >1/2 cup melted coconut oil</li>

</ul>

<h3 >FOR THE LEMON CURD:</h3>

<ul >

<li >2/3 cup non-dairy milk</li>

<li >2/3 cup water</li>

<li >3 tablespoons corn starch</li>

<li >2/3 cup sugar</li>

<li >2/3 cup lemon juice (about 2-3 lemons)</li>

<li >Zest of 1 lemon</li>

<li >1/2 cup olive oil</li>

<li >A pinch of salt</li>

</ul>

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<h3 >PREPARATION</h3>

<h3 >TO MAKE THE CRUST:</h3>

<ol >

<li >Place the flour and icing sugar together in a bowl, and stir. Make a little well in the center of the bowl, and pour the coconut oil or melted vegan butter into it. Mix well until the wet is incorporated into the dry.</li>

<li >Press this mixture into the bottom of a greased 8×8-inch pan, and bake in a preheated 350°F oven for about 10 minutes.</li>

<li >Remove it from the oven and allow it to cool slightly while you prepare the filling.</li>

</ol>

<h3 >TO MAKE THE FILLING:</h3>

<ol >

<li >In a mason jar, combine water, non-dairy milk and cornstarch.</li>

<li >Screw on the lid and shake well to mix.</li>

<li >Pour this mixture into a small, heavy-bottomed saucepan, and then cook it over medium heat, stirring continuously with a whisk until it starts to bubble.</li>

<li >Add the rest of the ingredients, and continue to stir until it thickens and bubbles.You’ll know it’s done when it coats the back of a spoon, and you can run your finger through it without it running back together.</li>

<li >Pour the filling onto your prepared crust.</li>

<li >Place in the refrigerator overnight to set. The next morning, remove from the pan, and cut it into bars or triangles.</li>

</ol>

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