An irresistible lemon bar studded with white chocolate chips
Do you have a special place that you feel is all your own? A place you go to that makes for feel safe?
My special place is my local park.
I know it might seem crazy, but there are just so many things about it I love. I’m sure you’ll be hearing more about it, but here are some of the things – the kitty cats that have made it their home, the birds, the trees, the creek, the people, the caretakers. All of them make up a very magical place.
Another magical thing: these lemon bars. I had some silken tofu that was about to expire and couldn’t decide what to do with it. Then I remembered this Cranberry Lemon Loaf and these Pumpkin Chocolate Chip Blondies. I thought the bars would be more dense, but they turned into this amazing cake. They definitely don’t need a drizzle, but if you want to take them over the top – add one – it can only enhance these amazing bars.
- 8 ounces lite silken tofu
- ¾ cup canola oil
- ½ cup lemon juice
- 2 cups sugar
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup white chocolate chips
- Zest of 2 lemons
- 1/2 – 3/4 cups powdered sugar for glaze
- 1/4 cup almond milk
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.
- In a blender, combine silken tofu, oil and lemon juice. Transfer to large bowl.
- Mix in sugar and vanilla extract.
- In measuring cup, combine flour, baking soda, baking powder and salt.
- Add to liquid mixture and mix until smooth. Fold in white chocolate chips and lemon zest.
- Pour into prepared pan. Bake for 30 – 40 minutes or until toothpick inserted in center comes out clean.
- While bars cool, prepare glaze if desired. For three bars, mix 3 tbsp powdered sugar with 1 tsp almond milk. Mix thoroughly. Add more milk/sugar, until desired consistency is reached. Drizzle on bars. Double amounts if glaze is desired on all bars.