Lemon Bars

Doug mentioned lemon bars this week, so I decided to make him some.
(If he asks I will tell him that I used tofu instead of eggs and butter in the lemon topping!)

Ingredients:

Crust:

• 1 cup (125 grams) all-purpose flour
• 1/3 cup sugar 
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 8 tablespoons) cold unsalted butter, cut into chunks

Topping:

• 1 average-sized lemon (about 4 1/2 ounces; 130 grams)
• 1 cup sugar
• 1 package, 12 oz extra firm silken tofu, liquid drained
  (or 1 stick of butter and 4 large eggs)
• 1/2 cup confectioner’s sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon table salt

Instructions:

1. Preheat the oven to 350 degrees F. 
2. Lightly spray an 8x8 square baking pan (or 4.5 x 13 biscotti pan) cooking spray, then line with parchment paper that overhangs the edges a bit. Spray the parchment paper with cooking spray as well.
3. Pulse the flour, sugar and salt together in the bowl of a food processor.
4. Drop the butter chunks over the flour mix, and pulse until the whole mix is powdery.
   (Due to the butter, if you pinch it, it will hold a shape.) 
5. Press the flour mix into the prepared pan.
6. Bake for 20 minutes until light golden brown. 
7. Remove from oven (it may be best to let cool for 10 to 15 minutes, but I did not)
8. Cut your lemon in half, and check for thickness. If the peel is less than 1/4" wide, you can use it all. If it is greater than 1/4", cut the peel and pith off of one lemon half and throw the peel away.
9. Cut the lemon halves into thin slices, and remove the seeds.
10. Place the lemon slices (including peel) into the food processor, add the granulated sugar, and process until the lemon is thoroughly puréed, about 2 minutes.
11. Add the drain tofu, pulse together a few times, then process until very smooth. Scrape down the sides of the bowl.
12. Add the powdered sugar, cornstarch, salt and process again until well combined.
13. Pour the lemon topping over the cooked crust, and bake for another 30-35 minutes until lemon curd has set.
    (When set, the filling should only jiggle slightly when the pan is bumped.)
14. Cool at room temperature for at least 20 minutes, and then place in the refrigerator to cool all the way.
      



15. Use the parchment paper to lift out of the pan, and slice on a cutting board.
16. Dust with powdered sugar just before serving.

Carole's Notes:

We liked these! They are quite lemony!

The recipe is adapted from a mix of the Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites as well as from https://www.mydarlingvegan.com/2017/03/vegan-lemon-bars/