- 16
Ingredients
- 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
- 1/4 cup confectioners' sugar
- 1 cup unbleached all-purpose flour
- 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
Directions:
1. Preheat the oven to 350 degrees
3. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
5. Remove crust from the oven and place on a wire rack to cool while you make the filling
6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
7. Add the granulated sugar to the tofu, and blend until nice and smooth
8. Blend in the lemon zest, lemon juice, flour, and cornstarch
9. Pour the filling over the baked shortbread crust and bake for 30 minutes, or until the filling is set
10. 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
If you don't have an electric mixer, blender or food processor,
a sturdy wooden spoon and a big whisk will work. It's more labor intensive and takes longer, but that's how it was done in the good old days before electric labor saving appliances!
because I thought that it was too rich to not have a lot of flavor so I might doctor that a bit and either use more powdered sugar in ratio to the flour. I would also maybe add a big pinch of salt to amp up the sweetness of the powdered sugar. I served these to vegans and non vegans who all loved them! Will definitely make them again!
to incorporate some whole grains such as oat flour or white whole wheat flour... Do you feel it would make the bars too heavy? - Stacey F.
1/2 oat flour or spelt flour or whole wheat pastry flour would work just fine in this recipe - Savvy Veg