I love the Lemon Bars recipe in The Joy of Vegan Baking Colleen Patrick-Goudreau. I’ve modified it slightly – using an entire aseptic container of tofu (12 oz or 329 g), because honestly I’m not going to store a half package of silken tofu in my fridge. I’ve added a little extra lemon zest and juice to compensate, and I find it takes longer (closer to 40 minutes) for the bars to cook to set.
1/2 cup non-dairy butter (I use Earth Balance), room temperature
1/4 cup powdered sugar
1 cup unbleached all-purpose flour
1 pkg ( 12 oz or 329 g) firm or extra firm silken tofu
1 cup granulated sugar
Zest from 3 lemons
Juice from 3 lemons (approximately 1/3 – 1/2 cup juice)
2 Tbps unbleached all-purpose flour
1 Tbsp. cornstarch
Powdered sugar for dusting
Preheat oven to 350 degrees F.
Prepare the crust by mixing butter and powdered sugar together in a stand-up mixer or with a hand mixer, until mixture is fluffy. Add the flour and mix until dough comes together. Grease and dust with flour an 8″ x 8″ glass baking dish. Press the crust dough into the bottom of the baking dish. Bake at 350 F for 20 minutes, until lightly browned.
Move to cooling rack to cool.
To prepare filling, add tofu to food processor and blend until smooth, 1 – 2 minutes. Add sugar and blend. Finally add zest, juice, flour and cornstarch and blend together.
Add filling to cooled crust, and bake at 350 F for 20 – 40 minutes, until filling is set. A toothpick inserted should come out fairly clean, and top of filling should look firm.
Transfer to cooling rack. Allow to cool completely. Dust with sifted powder sugar before serving.