10-12 medium lemons
2 cups sugar
4 cups cold-brewed tea

Bring lemons to room temperature.
Roll lemons against counter to soften rinds.
Halve and juice the lemons.
Pour juice in a covered container and refrigerate.
Cut lemon rinds into 1-inch chunks.
Toss with sugar in a non-reactive mixing bowl, cover tightly with plastic wrap.
Let stand at room temperature, stirring  once every 45 minutes, until sugar is completely dissolved, approximately 3 hours.
Add 1 cup of reserved lemon juice to the rind mixture.
Stir well, then strain through a non-reactive strainer or piece of cheesecloth into a glass container.
The lemonade mixture can be refrigerated for up to 1 week.
To serve, pour concentrated lemonade and cold-brewed tea into a pitcher, stir.
Serve in glasses filled with ice.

Serves 6

Note: Left over fresh lemon juice can be reserved for another use.

Crust
1/2 cup nondairy butter, at room temperature
1/4 cup confectioners’ sugar
1 cup unbleached all-purpose flour

Filling
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.

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.