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Lemon Bars

This recipe is from a wonderful cookbook, The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau, Fairwinds Press, 2007.


What if the sides of my lemon bars look like they’re burning, but the middle still looks runny?
Don’t sweat it. Let them stay in the oven until the middle is no longer liquid-y. The sides will still be edible and it may even help you to get the lemon bars out of the pan.

What if I don’t have silken tofu?
You can substitute with firm tofu. Add about a tablespoon of water and blend it up with an electric hand mixer before you add the sugar.

How do you zest a lemon?
First, wash it thoroughly with a touch of soap. Then take a zester if you’ve got one… or a cheese grater if you don’t. Take the whole lemon and grate it down until the yellow rind is removed and the lemon is covered in a white layer. The zest packs a potent, flavorful punch and is a big reason these lemon bars are so good. It’s time consuming but well worth it!

How can I listen to that awesome tune Lemon Bar while making my own?
Check out Lasers + Fast + S***’s myspace page for your lemon bar making soundtrack. The song was inspired by the L+F+S’s true-life attempt to trade trays of lemon bars and brownies for a new kick pedal.

That was a stellar light show. Any details you can share about the equipment that created it?
A L+F+S truly original design that has evolved over time. The black box you see in the video is the control center for the system. It is a complex series of switches and buttons each operating a different piece of the lighting design. It also features several outlets, one of which was employed to run the electric hand mixer. The lighting array features LEDs and colored gels to create just the right atmosphere.

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