Tangy Vegan Lemon Bars
(preheat oven to 350 degrees and lightly oil and flour an 8×8 inch baking dish)
1/2 cup non-dairy butter (softened to room temperature)
1/4 cup powdered sugar
1 cup flour (all-purpose)
1/2 cup FIRM silken tofu
1 cup raw sugar
zest from 2 large lemons
1/3 cup fresh squeezed lemon juice (from the lemons you just zested)
2 tablespoons flour (all-purpose)
2 tablespoons cornstarch (may also use arrowroot powder or tapioca starch)
* powdered sugar for topping
Combine the softened non-dairy butter and 1/4 cup of powdered sugar in a mixing bowl and beat on high speed for a full 3-4 minutes. Reduce mixer speed and slowly add in the 1 cup of flour and beat just until all ingredients are combined and the dough comes together. Evenly press the dough into the bottom of your prepared baking dish and bake on center oven rack for 18-20 minutes, or until the crust is lightly browned. Remove crust from oven and let cool.
To make the lemon filling, combine the tofu and 1 cup of raw sugar in a blender or food processor and blend on high speed until smooth and creamy. Add in all of the remaining ingredients (except the extra powdered sugar for topping) and blend until all ingredients are well blended, about 1-2 minutes.
Pour the filling mixture evenly across the baked crust and return to center oven rack to bake for an additional 30-35 minutes. Remove from oven and place baking dish on a wire rack to let FULLY cool. The filling will continue to set as it cools. Once fully cooled, dust evenly with the sifted powdered sugar and cut into small squares. Makes 1 dozen lemon squares.
*For more delicious vegan treats, be sure to check out my vegan desserts cookbook available on Amazon.