Tofu does dessert: Combined with sugar, lemons, coconut oil, and whole wheat, it provides the basis for an airy, ethereal lemon square.



For the Crust
For the Filling


Instructions Checklist
  • Heat oven to 350 degrees. Brush an 8-inch-square baking dish with oil, then line with parchment, leaving an overhang, and brush parchment with oil. Set aside.

  • Make the crust: Stir together 1/2 cup oil, sugar, vanilla, and salt. Add flour and stir until just combined. Press dough into prepared dish and bake until pale golden-brown, about 20 minutes.

  • Meanwhile, make the filling: Process tofu, sugar, lemon zest and juice, baking powder, and flour in a food processor until smooth. Pour onto baked crust and bake until set, 25 to 30 minutes more. Let cool completely, then dust with confectioners' sugar and cut into squares.

Reviews (4)

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
These were delicious. Really love that they are butter and egg free AND made with whole wheat pastry flour. A lovely tender, lemony square. Easy to whip up as well.
Rating: Unrated
This recipe was simply wonderful! I too added shredded coconut to the crust and used agave nectar to sweeten both the crust and filling. I reduced the amount of sugar to 1/2c. I also omitted the powdered sugar on top. These could be the best lemon bars ever! I especially loved that there was no yucky egg after taste as found in many other recipes. Thanks Whole Living!
Rating: Unrated
This recipe turned out great! Super easy and everyone said they never would have known it was made with tofu. I also added a bit of shredded coconut to the filling before baking and maybe next time would decrease the sugar a tad. Definitely a hit!
Rating: Unrated
This recipe was fantastic! I would add just a little bit more lemon juice though.