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

Filling Ingredients:
  • 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 tablespoons unbleached all-purpose flour
  • 2 tablespoons cornstarch
  • Confectioners' sugar, sifted
1. Preheat the oven to 350 degrees 2. 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 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 11. To serve, cut into squares or bars and dust with the sifted confectioners' sugar. Wait until you’re just about to serve the bars before you sprinkle them with the confectioners’ sugar. Otherwise, it will soak into the bars and you’ll miss out on that pretty presentation. I think these are best eaten the day they are made, but they can be covered and stored in the refrigerator for up to two days.
RECIPE
COURTESY OF