Lemon Bars

Crust:

1 cup all-purpose flour
¼-½ cup vegan margarine sliced
¼ cup powdered sugar (granulated sugar will due in a pinch, reduce to 2 Tbsp)

pinch salt

Filling:
12 oz package silken tofu (soft)
zest of 1 lemon (~1 Tbsp)
juice of 1 lemon (~2-3 Tbsp)
1/2 cup granulated sugar (cutting back on sugar? 1/4-1/3 cup will due)

1 Tbsp cornstarch

pinch salt
½ tsp turmeric for color if desired
Additional powdered sugar for topping

Heat your oven to 350 degrees F and spray an 8x8-inch square pan.

Combine flour, margarine, powdered sugar, and salt in a food processor and pulse for several seconds, until everything is combined. Press into the bottom of your prepared pan.

In the same food processor bowl (no need to even wash it out), add the tofu, lemon zest, lemon juice, sugar, corn starch, pinch salt, and turmeric. Pulse until completely smooth.

Pour the lemon filling over the crust and evenly distribute across the pan. Place in the oven and bake for 25-30 minutes, until the sides are golden brown and the filling is firm (if it’s still overly jiggly, you should cook it a few more minutes).

Remove from the oven and allow to cool. Sprinkle the top with additional powdered sugar to garnish before serving.

Double filling recipe for thicker bars and cook an additional 10 minutes.

*NOTE: can substitute lime zest and juice for lemon