No one that I live with now is a big fan of lemon desserts though, so since I forsee myself eating the entire pan, I lightened these up a little. I'm also always interested to see if I give a classic recipe a healthy spin. In pursuit of recipe that could live up to my mom's, I was inspired to adapt this recipe by Chocolate Covered Katie.
Healthy Lemon Squares
2/3 cup white whole wheat flour
1/4 cup sugar or substitute
1/4 tsp salt
3 tbsp coconut oil, melted
1 tbsp milk of choice
3/4 tbsp arrowroot or cornstarch
1/2 cup lemon juice
1/3 cup sugar or substitute
1 package shelf-stable silken-firm tofu
Lemon zest, to taste
yellow food coloring (2-3 drops)
Preheat oven to 350 and generously spray an 8x8 pan.
Combine crust ingredients, mixing well to combine. Press firmly into pan, and cook for 10 minutes.
While crust is baking, combine all filling ingredients in a food processor and whirl until well-combined. Add additional sugar, lemon juice or yellow food coloring until desired flavor and texture are reached.
After crust has cooked and cooled, pour filling over top and cook for an additional 25 minutes. Place entire pan in the refrigerator uncovered for at least 2 hours before cutting with a sharp knife.