Thursday, April 1, 2010

Dessert ... Easter Style

So this weekend is the Easter potluck and so I thought I'd bring a variety of tofu pies, all in Spring color. I've already posted the strawberry pie. Here's the lemon. I might post the lime and orange later, too. It's a toss up :)

Vegan Lemon Bars
-- source: The Joy of Vegan Baking, by Colleen Goudrault

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


1. Preheat the oven to 350 degrees
2. 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
3. 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
4. Press the crust mixture into the bottom of your prepared pan. Bake for about 20 min, or until lightly browned
5. Remove crust from the oven and place on a wire rack to cool while you make the filling
6. To make the filling, blend the tofu in a food processor or blender until creamy, about 1 minute
7. Add the granulated sugar to the tofu, and blend until nice and smooth
8. Blend in the lemon zest, lemon juice, flour, and cornstarch
9. Pour the filling over the baked shortbread crust and bake for about 20 minutes, or until the filling is set
10. 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
11. To serve, cut into squares or bars and dust with the sifted confectioners' sugar

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