Ingredients:
For the Crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
½ cup vegan butter or coconut oil, melted
¼ teaspoon salt
For the Filling:
1 cup silken tofu (drained)
¾ cup granulated sugar
½ cup fresh lemon juice (about 2-3 lemons)
1 tablespoon lemon zest (from about 1 lemon)
¼ cup cornstarch
½ teaspoon baking powder
½ teaspoon vanilla extract
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Make the Crust:
In a medium bowl, mix the flour, powdered sugar, melted vegan butter, and salt until crumbly.
Press the mixture firmly into the bottom of the prepared baking pan.
Bake for about 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
Prepare the Filling:
In a blender or food processor, combine the silken tofu, granulated sugar, lemon juice, lemon zest, cornstarch, baking powder, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the pre-baked crust, spreading it evenly.
Bake the Lemon Bars:
Bake for an additional 25-30 minutes, or until the filling is set and slightly firm to the touch.
Remove from the oven and let it cool to room temperature.
Chill and Serve:
Once cooled, refrigerate the lemon bars for at least 2 hours to help them firm up.
Cut into squares and dust with powdered sugar before serving.
Tips:
Store leftovers in an airtight container in the refrigerator for up to a week.
Feel free to adjust the sweetness by adding more or less sugar to the filling according to your taste.
Enjoy
