Lemon Bars

Combining the sweetness of sugar with the tanginess of lemon, creates a delightful flavor combination. These bars consist of a graham cracker crust, a lemon curd filling, and a layer of powdered sugar on top. 

Lemon Selection

When choosing a lemon for baking, there are a few factors to consider. A ripe lemon is typically yellow or yellowish-green and firm, with a shiny skin that is not wrinkly or mushy. Here are some additional tips to help you choose the perfect lemon:

• Color: A ripe lemon will typically be a bright yellow or yellowish-green color. Avoid lemons that are green or have brown spots, as they may not be ripe yet or may be overripe.
• Firmness: A ripe lemon should be firm to the touch. Avoid lemons that are soft or mushy.
• Skin: A ripe lemon will have a shiny skin, not wrinkly or mushy. Avoid lemons with wrinkles or soft spots.

By considering these factors, you can choose a lemon that is ripe and ready to use. Remember, a good lemon can make all the difference in the flavor and quality, so take the time to choose the best one you can find.

Baking Notes

Measure roughly two cups of graham crackers then add them to a food processor. Pulse until they are the desired consistency. If you found vegan graham cracker crumbs then you can skip this step.

Add the graham cracker crumbs to a medium mixing bowl with the melted butter. Use a silicone spatula to fold the ingredients until they are fully combined.

Give the food processor a quick rinse and dry. Then add the silken tofu, sugar, and cornstarch. Blend until the mixture is consistent throughout and no sugar crystals are visible. If needed, scrape the sides with a silicone spatula.

Use a box grater or zester to grate the lemon zest. Lemons are typically inexpensive so it doesn’t hurt to buy a few for this recipe in case they are on the smaller side.

After the lemon has been zested cut it into two pieces and juice each half into a small bowl or measuring cup. Use a fork to remove any seeds that may have fallen in.

In a small mixing bowl add the flour and baking powder. Use a separate, medium sized mixing bowl, and add the tofu mixture, lemon zest, and lemon juice. Then add the flour and baking powder mixture to the wet ingredients and mix well.

Place the graham cracker crumb and vegan butter mixture in a 9 x 9 baking dish. Use your fingers to help even the mixture over the bottom of the dish. To help flatten the graham crust use the bottom of a drinking glass. Press down gently on the surface and move over the entire area.

Next add the lemon bar filling by slowly pouring it over the crust. Move the bowl to pour the filling evenly over the top. Use a silicone spatula to scrape the remaining filling into the baking dish. Then use the spatula to even the top of the filling.

Preheat the oven to 350ºF. When the oven comes up to temperature place the bars on the middle rack. Bake for 30 to 35 minutes. The edges and top will just start to brown when it is ready to be removed from the oven.

After removing from the oven allow the lemon bars to cool on a wire rack. Sift the powdered sugar over the top of the dish with a sifter or fine wire mesh strainer.

When the lemon bars have cooled sufficiently move the baking dish to the refrigerator. Allow to set in the refrigerator for several hours.

To serve, cut into 2 – 3 inch squares. The first one is always the trickiest to remove from the dish but the rest will go much easier.

Storage

To store them you can either cut them all into squares and then put them in a separate container. Use wax paper if you stack them in layers. This method is great if you are traveling to a family gathering or potluck. I like these Pyrex containers for this task.

Alternatively, you can cut a piece at a time and wrap the top of the baking dish in aluminum foil. In both instances these keep best when stored in the refrigerator between snacking sessions.

If you like this recipe be sure to check out our other recipes below:

• Lemon Coffee Cake
• Chocolate-Caramel Coconut Bars
• Pumpkin Pie
• Blueberry Muffins