I had the worst craving for lemon squares. I don't know where it came from but it was persistent and strong. I had to indulge with a recipe that was as close to the real thing as possible, i.e. no skimping on the fats. I came across this recipe from the Savvy Vegetarian. Oh boy, did they hit the spot!! I devoured the pan in less than 2 days almost all by myself. I have no shame. It was delicious and it satisfied my craving, okay?! If you like lemon squares then this is the recipe for you! Check it out...
Vegan Lemon Squares
Recipe by The Savvy Vegetarian
1/2 cup non-hydrogenated, non-dairy margarine, at room temperature
1/4 cup confectioners' sugar
1 cup unbleached all-purpose flour
1/2 cup silken tofu
1 cup organic vegan granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice - about 2 medium sized lemons
2 Tbsp unbleached all-purpose flour
2 tablespoons cornstarch
Preheat the oven to 350 degrees.
Grease an 8 x 8 baking pan or line with parchment paper (that's the way to go).
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. The dough will be pillow-y and soft like a shortbread.
Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Watch closely as you don't want to burn your precious crust!
Remove the pan from the oven and place the pan on a wire rack to cool.
To make the filling, blend the tofu in a food processor or blender (we used our Bullet) 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 30 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. Be patient!!
To serve, cut into squares and dust with icing sugar (optional).