Lemon Bars (vegan)

By klgettins

Ingredients

• 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 cup unbleached all-purpose flour
• GF Option: 1 cup all-purpose gluten free flour mix
• 1/2 cup silken tofu (soft or firm)
• 1 cup granulated sugar
• Zest from 2 lemons
• 1/3 cup fresh lemon juice (2 to 3 lemons)
• 2 Tbsp unbleached all-purpose flour
• 2 tablespoons cornstarch
• Confectioners' sugar, sifted
• GF Option: 2 Tbsp fine sweet rice flour, 2 Tbsp cornstarch OR all cornstarch

Details

Servings 16
Adapted from savvyvegetarian.com

Preparation

Step 1

Preheat the oven to 325 degrees.

To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and mix until the dough just comes together

Press the crust mixture into the bottom of your prepared pan and bake for about 10 minutes, or until lightly browned

Remove crust from the oven and place on a wire rack to cool while you make the filling.

To make the filling, blend the tofu and lemon juice in a food processor or blender until smooth and creamy, about 1 minute.

Add the granulated sugar, and blend until smooth.

Blend in the lemon zest, flour, and cornstarch

Pour the filling over the baked shortbread crust and bake for 30 - 40 minutes, or until the filling is set.

Remove from the oven and place on a wire rack to cool - if the filling isn't completely set, it will set as it cools.