Vegan Lemon Bars

By jeenikeen

Ingredients

• Crust:
• 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
• 1/4 cup confectioners' sugar
• 1 cup unbleached all-purpose flour
• Filling:
• 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

Details

Servings 16
Adapted from savvyvegetarian.com

Preparation

Step 1

Preheat the oven to 325 degrees F

Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour

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 nice and 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

To serve, cut into squares or bars and dust with the sifted confectioners' sugar

- custard firms up more as it cools. Wait until you're just about to serve your lemon bars before you sprinkle them with the confectioners' sugar. Otherwise, it will soak into the bars and you'll miss out on the pretty presentation.