Lemon bars are the perfect dessert for spring events. Unfortunately I don’t have plans to celebrate Easter tomorrow, but will gladly share these sweet and tart bars with my friends. I found the recipe online, and it comes from Colleen Patrick Goudreau’s The Joy of Vegan Baking.
- 1/2 c earth balance butter
- 1/4 c powdered sugar
- 1 c flour
- 1/2 c silken (I used soft)
- 1 c sugar
- zest from 2 lemons
- 1/3 c fresh lemon juice (I put 2 lemons in my juicer and had almost 2/3 c)
- 2 tbls flour
- 2 tbls corn starch
- sifted powdered sugar
For the crust, cream the butter and sugar. Then add the flour. Stop mixing when the mixture gets soft and crumbly. Press this into a greased and floured 8×8 pan. Bake at 350F for 20 minutes.
When the crust is done, set on a cooling rack and start making the filling. Put the silken into a food processor and blend for a minute or two. When this is creamy, add the sugar. Blend for another minute. Now add the remaining ingredients (except sifted powdered sugar). After everything is well combined, pour this on top of the crust. Bake at 350F for 30 minutes.
Let this sit and cool completely before sprinkling the powdered sugar on top.