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Deliciously Citrusy Lemon Bars

A recipe for deliciously citrusy vegan lemon bars from ‘The Joys of Vegan Baking’, featured in Issue 29 of Vegan Life

Makes: Sixteen 2-inch squares

 

Ingredients

Crustlemon bars

  • ½ cup (112 g) vegan butter, at room temperature
  • ¼ cup (25 g) icing sugar
  • 1 cup (125 g) plain flour

 

Filling

  • ½ cup (112 g) silken tofu (soft or firm)
  • 1 cup (200 g) granulated sugar
  • Zest from 2 lemons
  • 1⁄3 cup (90 ml) fresh lemon juice (2 – 3 lemons)
  • 2 tablespoons plain flour
  • 1 tablespoon cornstarch
  • Icing sugar, sifted

 

Method

  1. Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 × 8-inch (20 × 20-cm) baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour.
  2. To make the crust, in the bowl of your electric stand mixer, or with an electric hand mixer, cream the butter and confectioners’ sugar until light and fluffy. Add the flour, and beat until the dough just comes together. Press into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool while you make the filling.
  3. To make the filling, in a food processor or blender, add the tofu and blend until creamy, about 1 minute. Add the granulated sugar and blend until nice and smooth. Add the lemon zest, lemon juice, flour, and cornstarch. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from the oven and place on a wire rack to cool.
  4. 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 2 days.

 

Per 100g:

Calories: 323, Carbohydrates: 49.0g, Sugars: 33.0g, Fat: 12.0g. Saturates: 2.2g, Protein: 4.1g, Salt: 0.32g

 

Recipe and image from: The Joys of Vegan Baking by Colleen Patrick-Goudreau. Text © 2007, 2017 Colleen Patrick-Goudreau. Used by permission from the publisher, Fair Winds Press, an imprint of Quarto Publishing Group. Quartoknows.com

 

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