I know, I know! But here me out! Tofu Lemon Bars sounds insane. But they’re so good! Perfectly creamy, lemony, and they set so well I couldn’t keep this recipe from y’all.
Tofu Lemon Bars
1 brick of silken tofu
2 tbsp vanilla extract
5 tbsp cornstarch
1/4 c +4 tbsp sugar (I used coconut sugar, but I think confectioner’s or granulated would work just as well!)
1/2 c butter
Start off with a small to medium sized casserole dish. Line it with parchment paper, oil spray, or wipe down with butter.
Beat together the butter, 1/4 c of the sugar, and 1 tbsp of the vanilla extract. Press the shortbread mixture into your dish and bake for 25 minutes at 350 degrees Fahrenheit.
The trick here is to make sure the shortbread really cools down. I’d wait for 30 minutes to an hour or toss it in your fridge for about 15 to 20 minutes.
While you’re waiting for the shortbread to cool, zest and juice the lemons. Once that is done, throw the tofu, lemon zest and juice, the rest of the sugar, cornstarch, and the other tbsp of the vanilla in your blender or food processor and run until smooth.
Pour into your dish on top of the shortbread and bake for another 30 minutes at 350 degrees Fahrenheit.
Let your bars set for about 20 minutes out of the oven and then enjoy!