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Preheat your oven to 350°F (190°C).
Combine 2 cups of flour, 1 cup of softened vegan butter, and 1/2 cup of sugar in a mixing bowl and work it together with a pastry mixer or fork until you have a soft dough.
Line the bottom of a 9 X 13 baking dish with parchment paper and press the dough into the bottom of the pan making the dough as even as possible.
Bake the shortbread cookie layer for 30 minutes at 350° F. Then remove from oven and allow to cool for about 15 minutes before adding the lemon layer.
While your shortbread is cooling. Add 1 1/4 cups water, 3/4 cup lemon juice, 1 1/4 cup sugar, 1/4 cup corn starch, 2 tsp agar agar, 1/8 tsp turmeric and 1-2 tsp lemon zest (optional), into a small saucepan and stir well with a whisk while it is still cold.
Turn on the heat to medium and bring to a boil. Turn down the heat and allow it to slowly boil for 6 minutes (this activates the agar agar).
Turn off the heat and add 1/3 cup of soft tofu.
Puree the lemon filling with an immersion blender for 1-2 minutes until the tofu is completely blended and you have a smooth creamy consistency. (Use a traditional blender if needed, but be very careful. The sauce will be very hot and sticky. You may want to blend in two smaller batches so it doesn't overflow.)
Allow the lemon filling to cool for about 5 minutes then give it another good stir with the whisk. Then pour the lemon curd over the shortbread layer.
Place in the refrigerator for at least 3 hours to allow your lemon bars to set completely.
Once your lemon bars have chilled and set, pull them out of the baking dish using the parchment paper and set them on a flat surface.
Cut them into squares. Keep them in the fridge until you are ready to serve them.
Dust the tops of them with powdered sugar using a wire mesh strainer just before serving.