Healthy Lemon Squares!!

I did not add food coloring.

I purchased some silken tofu a few weeks ago with the intentions of making smoothies or some sort of dessert.  I came across this one today and it was DELICIOUS.  Of course I didn't tell Shannon what was in it until he was done.  The crust has a yummy coconut flavor (first time using coconut oil).  I loved the crust!   Next time I will double the crust in the recipe.

Recipe from:  Chocolate Covered Katie


Crust:

• 1/2 cup ww pastry or white flour (180g)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (28g)
• 1/4 tsp salt
• 2 tbsp plus 2 tsp coconut oil (40g)
• 1 tbsp water or more coconut oil

Picture from Chocolate Covered Katie's blog

Filling:

• 1/2 tbsp arrowroot or cornstarch
• 1/4 cup plus 2 tbsp lemon juice (90g)
• 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
• 2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
• 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
• zest of one lemon (you can omit this)
• optional: a few drops yellow food coloring, only if desired for color

Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares.
Click to see: Substitutions & Nutrition Facts