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7-Ingredient Vegan Lemon Bars with Silken Tofu
These 7-ingredient vegan lemon bars have a decadent lemon filling made out of extra firm silken tofu that is packed with sweet, citrus flavors.
- Prep Time: 25
- Cook Time: 26
- Total Time: 51 minutes + 2 hours set time
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- Oil for greasing the baking pan. I just used avocado oil spray.
Crust:
- 170 grams of unsalted butter, melted
- 300 grams of all-purpose flour
- 42 grams organic powdered sugar,
- 1/2 teaspoon salt
Filling:
- 698 grams of extra firm silken tofu at room temperature, drained
- 6 lemons
- 450 grams of organic cane sugar
- 60 grams of all-purpose flour
Topping:
- Organic powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F. Lightly oil a 9×13 baking pan then line with parchment paper. The oil should help the parchment paper stick.
- Sift the 300 grams of flour, salt and powdered sugar into the stand mixer’s bowl. Using the whisk attachment, turn the mixer on low and mix the ingredients together for a few seconds.
- When the butter is fully melted, pour it into the mixing bowl with the flour mixture. Mix the butter and flour mixture until nice crumbs appear. This should take maybe 15-20 seconds.
- Pour the crust mix into the 9×13 baking dish. It will be crumbly. Set aside the unwashed mixing bowl to use again soon.
- Spread the crust mix evenly over the bottom of the baking dish by gently shaking the baking pan back and forth until the crumbs are distributed evenly. Then flatten the crust as evenly as possible. .
- Bake the crust in the oven for 30-35 minutes or until it turns lightly golden and slightly crisp. When done, remove the baking pan from oven and set aside to let the crust cool.
- While the crust is baking in the oven, take the 6 lemons and zest three of them. Then juice all six.
- Sift the remaining 60 grams of flour into the mixing bowl from earlier.
- Add the lemon zest and sugar to a food processor and pulse several times until combined to create a lemon sugar. When combined, add the newly formed lemon sugar to the sifted flour in the mixing bowl and turn the stand mixer on to mix on low just until combined.
- Add the drained silken tofu to the food processor and process for about 15-20 seconds or until it almost turns into a puree. When done, pour the tofu puree into the mixing bowl.
- Add the vegan eggs and the lemon juice to the mixing bowl and whisk the ingredients until they turn into a smooth lemon filling. Pour the lemon filling into the baking dish, making sure to evenly distribute.
- Bake for 13 minutes. Then carefully and safely rotate the pan 180 degrees.
- Bake for another 13 minutes.
- When done, the filling shouldn’t be too jiggly, if at all. Move the baking pan to a wire cooling rack to chill for 1 hour.
- After one hour, cover with cling wrap and move the baking pan to the fridge and let chill for another 1 hour or until fully set.
- When set, cut into bars. This can make 8 large bars, 16 medium bars, 32 small bars or even 64 bite-size pieces.
- Using a mini strainer, sprinkle organic powdered sugar on the bars that are ready to serve.
Notes
- This may be sacrilege but I specifically didn’t add the weight of the lemon juice or zest because I tried this recipe multiple times with both medium and large lemons and honestly got very similar flavor. I’m down with weighing my ingredients but honestly, trying to keep this recipe as simple as possible. As long as you aren’t using tiny lemons, you should be good.