I love lemon. Lemonheads were my favorite candy as a child (until Snickers took over) and if I could, I’d eat yummy, custardy lemon squares every day of the week (minus the eggs, lol). Well, apparently I’ve waxed poetic on this topic before because somehow Mrs. Kim knew all about it.
Last month, for my birthday, she tucked a “vegan lemon squares” recipe into one of her crafty, creative cards for me. Result - I instantly wanted Lemon Squares! Unfortunately, mypantry didn’t have all the ingredients needed so I rummaged through a few more recipe options to see if one of them was accommodating. No luck.
Have I mentioned… I did NOT want to go to the market!
Luckily I DID have lemons and a few other basics, so here is what I came up with. They were delish. Even my husband and son were more than happy with these lemony delights J Thanks for spurring my creativity Mrs. Kim!
Mrs. Kim’s Inspired Lemon Squares
½ cup whole wheat pastry flour
½ cup oats, ground
½ cup nuts, finely ground
(I used walnuts because it’s what I had but cashews or almonds are fine and less strong tasting)
1-2Tbsp coconut butter (optional, I usually go No-Oil, but it was my birthday)
2 Tbsp sugar (raw, coconut, cane, whatever)
2 Tbsp agave, maple syrup or date puree (helps bind if not using coconut butter)
1 tsp vanilla extract
Buzz everything together well in a food processor and then press into the bottom of a baking dish (9x9). Bake at 350 degrees about 10 minutes until golden. Remove from oven.
½ pkg Firm tofu (drained and pressed to remove water)
¼ cup lemon juice (about 3 lemons PLUS zest)
2/3 cup raw sugar
1-2 Tbspaquafaba (liquid from a chickpea can – probably optional, I just happened to have some)
½ Tbsp baking powder
1 Tbsp cornstarch or arrowroot
Puree all filling ingredients in a blender to a mousse-like texture. It should pour but not too easily. TASTE for sweetness and lemon flavor. Pour over cooled crust and bake again for about 25 minutes until set. Best if refrigerated for a couple of hours. You can also dust the top with confectioner’s sugar to make it pretty.
WARNING: These measurements are sort of estimates so don’t be afraid to taste and adjust for texture. Don’t worry, even if the custard doesn’t set and you end up having to eat it with a spoon – it’s still super yummy!
Plant-Based Cooking/Lifestyle Coach