VEGAN LEMON BARS
4.9 ★★★★★ | These vegan Lemon Bars are made with a buttery shortbread crust and filled with an easy Meyer lemon curd for the perfect sweet and sour treat.
VEGAN LEMON BARS , By .
Total Time: 60 Minutes, Servings: 9 Servings
Ingredients :
Instructions :
Copyright:
4,9 ★★★★★ | These vegan Lemon Bars are made with a buttery shortbread crust and filled with an easy Meyer lemon curd for the perfect sweet and sour treat.
Total Time: 60 Minutes, Servings: 9 Servings
Ingredients :
- Shortbread Crust
- 1/2 cup vegan butter
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup all-purpose flour
- Meyer Lemon Curd
- 1 12 oz package extra firm silken tofu, liquid drained
- 1/2 cup fresh Meyer lemon juice, 5-6 lemons
- 1 teaspoon lemon zest
- 1 cup granulated sugar
- 1/4 cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions :
- To make the crust
- Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.
- In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated.
- Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from oven and let cool for at least 15 minutes.
- To make the Lemon Curd
- In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.
- Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
- Pour into cooled crust and bake for another 25-30 minutes until lemon curd has set.
- Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.
- Dust with powdered sugar or candied lemon slices just before serving.
Copyright:
Comment 590 / Based On 590 Total User
Rated 4,9 / Based On 590 Customer Reviews
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