Ingredients© Chef Jenny Goldberg, Spork Foods 2009
http://www.sporkfoods.com/
Toasted Coconut Crust Ingredients:
1 cup non-hydrogenated margarine (such as Earth Balance)
1 cup organic powdered cane sugar
2 cups organic all-purpose unbleached flour
½ cup toasted finely grated coconut
¼ tsp sea salt
Lemon Filling Ingredients:
1 cup Nasoya Silken Style Creations Vanilla
1 ½ cup evaporated cane sugar
zest of 1 lemon
1/3 cup fresh lemon juice
¼ cup organic all-purpose unbleached flour
2 Tbsp organic cornstarch
½ tsp turmeric *Optional for color
¼ cup organic powdered sugar, for the topping
PreparationPre-heat oven to 350°.
In a mixer, cream the margarine and powdered sugar. Add flour and toasted coconut. Whisk until the mixture holds together.
Spray a 9 x 12 pan with cooking spray and press the crust into the pan.
To create the filling, using a food processor or high powered blender, blend the Vanilla Silken Style Creations, sugar, lemon zest and juice together. Slowly incorporate the flour, cornstarch and turmeric, and pulse until the mixture is smooth.
Pour the filling over the crust and bake for approximately 20 minutes or until the filling looks set and slightly pulls away from the sides of the pan.
Let the lemon bars cool completely before serving. When serving dust with additional powdered sugar and garnish with sprigs of mint.
© Chef Jenny Goldberg, Spork Foods 2009
Nutrition Information (per serving):
Calories: 180
Total Fat: 9 g
Saturated Fat: 4 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 30 mg
Total Carbohydrate: 27 g
Dietary Fiber: 1 g
Sugars: 16 g
Protein: 2 g
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