"Oh, I'm making lemon curd bars for mom's office."
"Lemon curd? What the hell is that?"
"It's like a creamy custardy jam thing, usually with egg yolks and sugar. It's really good on toast."
"Okay, no... that just sounds nasty. Why the hell would they call it curd? That's like all, booger-y"
Yes - my sister and I have the most mature dialogues, don't we?? Generally we wind up descending into some form of kindergarten-esque language and behaviour by the end of it, but really... that's the fun of it! You're only young once, really, but if you listen in on one of our conversations (especially if one or more of the cats are around to taunt / distract us) you'd swear that we were going around the track again.
Vegan Lemon Bars
Serves 12
1/4 cup margarine, softened1/4 cup shortening
1/4 cup powdered sugar1 cup minus 2 tbsp flour
2 tbsp fine yellow cornmeal
6 oz low fat firm silken tofu 3/4 cup sugar
3/4 cup lemon juice
1/2 tbsp lemon extract
2 tbsp flour
1 tbsp tapioca starch
2 tsp sugar
- Preheat the oven to 350 degrees.
- Lightly grease an 8" pan and line with parchment paper.
- Cream margarine, shortening and powdered sugar until light and fluffy.
- Add flour and cornmeal, mix just until the dough comes together.
- Press into the bottom of prepared pan. Bake 20 minutes and set aside to cool while preparing filling.
- Blend tofu until creamy.
- Add sugar, lemon zest, lemon juice, and lemon extract, pureeing completely.
- Pulse in flour and tapioca starch until well combined.
- Bake for 30 minutes in the prepared crust.
- Cool completely before serving.
Amount Per Serving
Calories: 181.2
Total Fat: 8.1 g Cholesterol: 0.0 mg
Sodium: 57.3 mg
Total Carbs: 25.6 g
Dietary Fiber: 0.4 g
Protein: 2.2 g
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