1) Lemon cream bars are also freezer friendly. Store them in the freezer for up to a month. Try not to thaw and refreeze these bars too often. 2) Coconut Creamcan be bought or can easily be obtained from 2 cans of coconut milk. Place coconut milk towards the back the fridge overnight. Carefully open the can and you will notice the coconut cream will have seperated from the coconut water. Scoop out this hard white cream and use it for this recipe. 3) To make this recipe raw vegan, skip baking the crust in the oven. Simple make the crust as described and pour the filling over it. The crust won't be crisp but more like that of my other vegan cheesecakes.
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