I had lemons and a friend coming over in about two hours for lunch. I know you're thinking--hey, no eggs for you--how can you make this? Well, there are miracles in vegan baking that I encounter every week--this is one of them. I will attempt a vegan lemon meringue pie in the near future, too! This came together in about a half hour (after coffee), fixing it at nine in the morning. I love lemon in summer. I love the shortbread crust. I love vegan sweets. Be sure to check the pantry for powdered sugar--it is a must for these!
Preheat oven to 350. Lightly grease an 8 or 9 inch baking pan.
Crust
3/4 cup non-dairy sticks of butter / Earth Balance
1/3 cup powdered sugar
1 1/4 cup unbleached flour
Place crust ingredients in food processor and pulse until this binds together in a ball. Press into baking pan. Bake for 15 minutes. While this is baking, begin the filling.
Filling
1/2 box silken tofu--the vacuum packed kind
3/4 cup sugar or Florida Crystals
Juice from 3 lemons--about 1/3-1/2 cup
Zest from 3 lemons
3 tablespoons flour
1 tablespoon arrowroot
sifted powdered sugar
Add tofu to food processor and pulse to get it to thin out a bit. Add remaining ingredients and blend for about another minute--it should appear smooth. Pour into a crust and bake for 25 minutes (keep an eye on this--watch for bubbles on the top, that is going to be fine--they settle down and will be covered with the powdered sugar)! Let cool before sprinkling with the sugar. Slice and serve!
Preheat oven to 350. Lightly grease an 8 or 9 inch baking pan.
Crust
3/4 cup non-dairy sticks of butter / Earth Balance
1/3 cup powdered sugar
1 1/4 cup unbleached flour
Place crust ingredients in food processor and pulse until this binds together in a ball. Press into baking pan. Bake for 15 minutes. While this is baking, begin the filling.
Filling
1/2 box silken tofu--the vacuum packed kind
3/4 cup sugar or Florida Crystals
Juice from 3 lemons--about 1/3-1/2 cup
Zest from 3 lemons
3 tablespoons flour
1 tablespoon arrowroot
sifted powdered sugar
Add tofu to food processor and pulse to get it to thin out a bit. Add remaining ingredients and blend for about another minute--it should appear smooth. Pour into a crust and bake for 25 minutes (keep an eye on this--watch for bubbles on the top, that is going to be fine--they settle down and will be covered with the powdered sugar)! Let cool before sprinkling with the sugar. Slice and serve!
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