Savvy Veg Fans
"I gotta say again how much I love your website. It makes this new path so much easier and fun..."
"Wow, thank you so much for your input, it was very thorough and more than I expected. You rock! :)"
"I see you are passionate about this, that is why I know I came to the right person for advice."
"Thanks for the great advice Judy! You're a life-saver!"
"Thank you for the reports and encouragement ...all very much appreciated!"
"I saw lots of vegetarian sites, and yours was one of the best."
Subscribe and get
2 Special Reports:
"Get Enough Protein"
"Avoid B-12 Deficiency"
New Recipes
New Advice
New Articles
New Blog Posts
Vegan Lemon Bars
These Bars Scored High On Our Bliss Index For Vegan Desserts
From The Joy of Vegan Baking, by Colleen Goudrault: We were hard pressed to pick a favorite recipe from The Joy of Vegan Baking. In the end, these lemon bars scored highest on our bliss index. Anybody - vegetarian, vegan or omnivore - would love them!
If you don't have an electric mixer, blender or food processor, a sturdy wooden spoon and a big whisk will work. It's more labor intensive and takes longer, but that's how it was done in the good old days before electric labor saving appliances!
Makes Sixteen 2 Inch Squares: These lemon bars are best eaten the same day, but they can be covered and stored in the refrigerator for up to 2 days. Wait until you're just about to serve your lemon bars before you sprinkle them with the confectioners' sugar. Otherwise, it will soak into the bars and you'll miss out on the pretty presentation.
Crust Ingredients:
- 1/2 cup non-hydrogenated, non-dairy butter, at room temperature
- 1/4 cup confectioners' sugar
- 1 cup unbleached all-purpose flour
Filling Ingredients:
- 1/2 cup silken tofu (soft or firm)
- 1 cup granulated sugar
- Zest from 2 lemons
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- 2 Tbsp unbleached all-purpose flour
- 1 tablespoon cornstarch
- Confectioners' sugar, sifted
Directions:
- Preheat the oven to 350 degrees
- Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
- To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
- Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
- Remove crust from the oven and place on a wire rack to cool while you make the filling
- To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
- Add the granulated sugar to the tofu, and blend until nice and smooth
- Blend in 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 - if the filling isn't completely set, it will set as it cools
- To serve, cut into squares or bars and dust with the sifted confectioners' sugar
