VEGAN LEMON BARS

Have you ever wondered what exactly a Meyer lemon is?
Besides noticing that they fill up the produce aisles in late winter with their vibrant yellowish orange color, I didn’t know much about them.  So, being forever curious, I decided to do a little research. Meyer lemons, it turns out, are native to China and are thought to be a cross between a regular lemon and a mandarin orange that are deep in color and flavor. Sweeter than regular lemons, some people will eat Meyer lemons by the slice.

And, most interesting of all, the fruit was introduced to the United States in 1908 – the last year the Cubs won the World Series for the next 108 years making it the longest drought in American Sports History, to be finally broken November 3 2016 in one of the most epic games in world series history.

Ingredients
Shortbread Crust
1/2 cup vegan butter
1/4 cup granulated sugar
1 teaspoon lemon zest
1 cup all-purpose flour
Meyer Lemon Curd
1 12 oz package extra firm silken tofu, liquid drained
1/2 cup fresh Meyer lemon juice, 5-6 lemons
1 teaspoon lemon zest
1 cup granulated sugar
1/4 cup powdered sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
US Customary - Metric
Instructions
To make the crust
Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper and set aside.
In a stand-up mixer with the paddle attachment, beat the butter, sugar, and lemon zest together until smooth and creamy. Add flour and mix until well incorporated.

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