VEGAN LEMON BARS

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.
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
  1. Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.
  2. 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.
  3. 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
  1. In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.
  2. Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
  3. Pour into cooled crust and bake for another 25-30 minutes until lemon curd has set.
  4. Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.
  5. Dust with powdered sugar or candied lemon slices just before serving.