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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
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.