Yields 12 - 18 bars
Shortbread:
1 1/2 cups unbleached or whole wheat pastry flour
2 Tbsp. organic sugar
1 1/2 sticks vegan margarine
Lemon Curd:
12 ounces of silken tofu, firm
1 1/2
cups organic sugar
1 cup fresh lemon juice (about 2 - 3 lemons)
1/2 cup egg replacer
zest from one lemon
Pre-heat oven to 350.
In a large bowl, sift together the flour and sugar. Cut margarine into flour and continue to work until mixture breaks up into balls the size of small peas.
Press mixture into bottom of a 9x13 inch pan.
Bake for 25 minutes until golden brown.
While base cools, prepare filling by placing tofu, sugar, lemon juice and lemon zest in a blender or food processor and mixing until well blended.
Add egg replacer gradually, then pour mixture over shortbread crust.
Return to oven and let bake another 25 minutes until lemon curd is bubbly and turns golden brown around the edges.
Cool well before serving.
Serving suggestion: Add a dollop of vegan marshmallow cream and call them lemon meringue bars!
