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.

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 , .


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: Recipes Chasing The Queen

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