Vegan Lemon Squares

 I took these 'cookies' to a picnic and they disappeared. :>))

Crust Ingredients:

• 1/2 cup non-dairy butter, at room temperature, I use Earth Balance
• 1/4 cup confectioners' sugar
• 1 cup unbleached all-purpose flour
  
  1. Preheat the oven to 350 degrees
  2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
  3. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
  4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
  5. Remove crust from the oven and place on a wire rack to cool while you make the filling

Filling Ingredients: in a food processor or blender combine

• 1/2 cup silken tofu (soft or firm)
• 1 cup granulated sugar
• Zest from 2 lemons, be careful not to grate the white skin next to the peel it it bitter.
• 1/3 cup fresh lemon juice (2 to 3 lemons)
• 2 Tbsp unbleached all-purpose flour
• 2 tablespoons cornstarch
  Pour the filling over the baked shortbread crust and bake for 30 minutes, or until the filling is set . Remove from the oven and place on a wire rack to cool - if the filling isn't completely set, it will set as it cools
  Sprinkle with confectioners' sugar, sifted