My lemon-loving friend, Michela, continues to inspire me to explore lemon-y desserts. Here’s the latest – the most glorious sweet and tart and lemon-y squares with a delightful shortbread crust. I pretty much followed the recipe exactly from My Darling Vegan except I didn’t use Meyer lemons, just the usual kind, which are much larger.
I didn’t know that Meyers were rather miniature so I ended up with a lot of leftover lemons… and you know what to do when life hands you lemons, right? Tequila time! But I digress.
Here is My Darling Vegan’s recipe.
My only comments on My Darling Vegan’s recipe are:
1) you need the juice of 1 ½ regular lemons or 5-6 Meyer lemons.
2) you cannot whip this recipe up in a hurry. It’s simple but there’s cooling time needed in between steps.
So get baking! My edits/comments are clearly marked for you.
1/2 cup vegan margarine
1/4 cup granulated sugar (Make sure it’s vegan – some white sugars are “filtered” white using charred animal bones so check that the brand you’re buying is vegan or go with an unrefined granulated sugar.)
1 teaspoon lemon zest
1 cup all-purpose flour
Meyer Lemon Curd
1 package (12 oz) extra firm silken tofu
1/2 cup fresh Meyer lemon juice (5-6 lemons) or just lemon juice (1 ½ lemons)
1 teaspoon lemon zest
1 cup granulated sugar
1/4 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
To make the crust
Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.
In a stand-up mixer with the paddle attachment, beat Use a wooden spoon to cream the butter, sugar, and lemon zest together until smooth and creamy. Add the flour and mix until well incorporated.
Press the dough into the prepared pan and bake for 20 minutes until light golden brown. Remove from the oven and let cool for at least 15 minutes.
Do not switch the oven off yet.
To make the Lemon Curd
In a food processor combine tofu, lemon juice, zest, and granulated sugar and process until smooth and creamy, scraping down the sides as necessary.
Add the powdered sugar, cornstarch, and vanilla extract and process again until combined.
Pour onto the cooled crust and bake for another 25-30 minutes still at 350F until the lemon curd has set.
Let cool at room temperature for 20 minutes and then place in the refrigerator to cool all the way.
Dust with powdered sugar or candied lemon slices just before serving.
To cut, lift the dessert right out of the pan using the parchment paper. Cut into slices – should make 12-16 squares