Meyer Lemon Bars

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September 24, 2016

Recipe by Sift and Whisk

    Ingredients

    FOR THE CRUST

    ½ cup (110 grams) non-dairy butter, at room temperature (I used Earth Balance Vegan Buttery Sticks)

    ¼ cup (30 grams) confectioners' sugar

    1 cup (120 grams) all-purpose flour

    FOR THE FILLING

    1 cup (200 grams) granulated sugar

    4 tablespoons lemon zest from about 4 Meyer lemons

    1 cup (240 grams) firm silken tofu

    ½ cup fresh lemon juice from about 4 Meyer lemons

    2 tablespoons (15 grams) all-purpose flour

    2 tablespoons (15 grams) tapioca starch

    ⅛ teaspoon turmeric, for color

    Confectioners' sugar, sifted (for serving)

    Directions

    1For directions visit Sift and Whisk

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