Recipe courtesy of Sweets by Chloe
Print
Vegan Lemon Bars
Total:
12 hr 10 min
(includes chilling and cooling time)
Active:
25 min
Yield:
15 bars
Level:
Easy
Total:
12 hr 10 min
(includes chilling and cooling time)
Active:
25 min
Yield:
15 bars
Level:
Easy

Ingredients

Crust:
  • 3 cups all-purpose flour
  • 1 1/2 cups cold vegan margarine
  • 1/2 cup sugar 
  • 1 tablespoon cold water 
  • 1/2 teaspoon fine sea salt
  • Nonstick cooking spray
Lemon Filling:
  • 2 cups sugar
  • 1 cup fresh lemon juice 
  • 1/2 cup silken tofu 
  • 5 tablespoons cornstarch 
  • 1/4 cup all-purpose flour 
  • 1/4 teaspoon lemon extract 
  • 1/8 teaspoon citric acid 
  • 1/8 teaspoon ground turmeric

Directions

For the crust: Combine the flour, margarine, sugar, water and salt in a food processor and pulse until a smooth dough forms. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat the oven to 325 degrees F.

Spray a 9-by-13-inch baking sheet with cooking spray and line the bottom with parchment.

Roll the dough out on a piece of parchment until 1/4-inch thick. Lift the paper and gently flip the dough onto the prepared baking sheet. Press the dough into the sides and bottom. Use a fork to poke holes all over the dough.

Bake until light golden brown, about 15 minutes. Allow to cool completely.

Lower the oven temperature to 300 degrees F.

For the lemon filling: Combine the sugar, lemon juice, tofu, cornstarch, flour, lemon extract, citric acid and turmeric in a blender and blend until smooth.

Pour the lemon mixture on top of the baked crust.

Bake until gently firm, about 30 minutes.

Allow the lemon bars to cool completely, then refrigerate overnight.

Run a knife along the sides of the baking sheet and then carefully lift the lemon bars out of the tray. Cut into 2 1/2-inch squares.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Steamed Lemon Pudding with Treacle Sauce

Recipe courtesy of Cooking Channel

Lemon-Basil Orzotto

Recipe courtesy of Kelsey Nixon

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon-Glazed Pound Cake

Recipe courtesy of Tia Mowry

Cake and Spoon's Zucchini Cake with Lemon Glaze and Walnuts

Recipe courtesy of Cake and Spoon

Lemon Bars

Recipe courtesy of Ina Garten

Lemon Bars

Recipe courtesy of Culinary Institute of America

Lemon Pie Bars

Recipe courtesy of Cheryl Day

Lemon-Raspberry Bars

Recipe courtesy of Hedy Goldsmith

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
11pm | 10c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
3am | 2c

So Much Pretty Food Here