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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Adapted from The Joy of Vegan Baking just a tad, adding a little shortening for a sturdier crust base and cornmeal for a bit of yellow, texured goodness. The filling is perfectly tart with full-out lemon flavour from the use of zest, juice and extract! Read more ! Ingredients:
1/4 cup margarine, softened |
1/4 cup shortening |
1/4 cup powdered sugar |
1 cup minus 2 tbsp flour |
2 tbsp fine yellow cornmeal |
6 oz low fat firm silken tofu |
3/4 cup sugar |
zest and juice of 3 lemons |
1/2 tbsp lemon extract |
2 tbsp flour |
1 tbsp tapioca starch |
Directions:
1. Preheat the oven to 350 degrees.
2. Lightly grease an 8 pan and line with parchment paper.
3. Cream margarine, shortening and powdered sugar until light and fluffy.
4. Add flour and cornmeal, mix just until the dough comes together.
5. Press into the bottom of prepared pan. Bake 20 minutes and set aside to cool while preparing filling.
6. Blend tofu until creamy.
7. Add sugar, lemon zest, lemon juice, and lemon extract, pureeing completely.
8. Pulse in flour and tapioca starch until well combined.
9. Bake for 20 minutes in the prepared crust.
10. Cool completely before serving.
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