Name: Lovely Lemon Squares
Yield: Makes one 8-inch (20 cm) square pan | Cuts into 25 to 36 squares
Ingredients: 1 ⅓ cups (330 mL) all-purpose flour; ¼ cup (60 mL) icing sugar; 1 tsp (5 mL) finely grated lemon zest; 3 Tbsp (45 mL) dairy-free margarine, virgin coconut oil, or vegetable shortening; 1 tsp (5 mL) baking powder; ½ cup (125 mL) fresh lemon juice; 2 Tbsp (30 mL) cornstarch; 2 tsp (10 mL) finely grated lemon zest; 8 oz (250 g) silken or soft tofu; ¼ cup (60 mL) almond or soy milk; ½ cup (125 mL) dairy-free margarine or virgin coconut oil; ½ cup (125 mL) sugar

Preparation info

Makes
one 8 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These terrifically tart squares are a snap to make, and they’re immensely satisfying. Silken or soft tofu replaces the need for egg, and when I taste-tested these with my mother, she preferred them to the original dairy-laden squares I’ve been making for years!

Ingredients

Base

1 ⅓ cups (330 mL) all-purpose flour
¼ cup (60

Method

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square pan and line it with parchment paper so that the paper comes up the sides of the pan.
Stir 1 cup (250 mL) of the flour, the sugar, and the lemon zest to blend. Cut in the margarine (or