Gluten Free Lemon Squares
Description
I really love Gluten-Free Lemon Squares. They are the perfect dessert. Ultra lemony curd, no-bake Almond & Medjool Date crust made with simple ingredients and, of course, they are also Vegan.
You may also like this recipe: Vegan Chocolat Cake
Ingredients
| Crust |
| 12 medjool dates, pitted (200 g) |
| 1 cup almonds (125 g) |
| 2 tablespoons coconut oil |
| A pinch of salt |
| Filling |
| 1/2 cup cornstarch (65 g) |
| 3/4 cup cane sugar (175 g) |
| 1/2 teaspoon of turmeric |
| A pinch of salt |
| 2 cans of 400 ml each of coconut milk (800 ml total) |
| The juice of 3 lemons (125 ml) |
| The zest of 2 lemons |
| 300 g soft tofu drained |
Directions
- 1
- Place the dates, almonds, coconut oil and salt in a food processor.
- 2
- Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it.
- 3
- Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper.
- 4
- Put in the fridge to firm up.
- 5
- Garnish: In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt.
- 6
- Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender.
- 7
- Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.
- 8
- Pour into crust and let cool in the refrigerator for at least 4 hours.
- 9
- Serve topped with fresh seasonal fruit
- 10
- * Do not use low-fat coconut milk for this recipe.
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