1/2 cup nondairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour
1/2 cup silken tofu (soft or firm)
1 cup granulated sugar
Zest from 2 lemons
1/3 cup fresh lemon juice (2-3 lemons)
2 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch
Confectioners’ sugar, sifted
Preheat oven to 350°F.
Grease an 8 x 8 baking pan with cooking spray
and sprinkle with a light dusting of flour.
Preparing the crust
In a food processor, in the bowl of an electric stand mixer, or
with an electric hand mixer, cream the butter and confectioners’
sugar until light and fluffy. Add the flour, and process/beat until the dough
just comes together.
Press dough into the bottom of the prepared pan. Bake for 20 minutes, or until lightly browned. Remove from oven. Cool on wire rack while preparing the filling.
In a food processor or blender, add the tofu and blend until creamy, about
1 minute. Add the granulated sugar and blend until smooth. Add and blend the lemon zest, lemon juice, flour, and cornstarch. Pour the filling over the baked shortbread crust and bake for 20 minutes, or until filling is set.
Remove from oven and cool on wire rack.
To serve, cut into squares or bars and dust with sifted confectioners’ sugar, when serving.
Yield: Sixteen 2-inch squares
Note: Best eaten the day they are made. But they can be covered and stored in the refrigerator for a few days.