Lemon bars have always been one of my favorite desserts. I love their bright, tart flavor. Add a touch of sophistication with these Elderflower Lemon Bars. The elderflower liqueur adds a lovely floral note that complements the brightness of the lemon.
Elderflower Lemon Bars
Equipment
- Food processor
- Parchment paper
- 8 in x 8 in Baking pan
- High-speed blender
- Small saucepan
Ingredients
Crust
- 1 cup Rolled oats
- 1 cup Pecans
- ¼ tsp Salt
- 2 Tbs Raw Agave
- 2 Tbs Vegan butter melted
Filling
- 1 cup Cashews soaked at least 4 hours
- 16 oz Silken tofu
- 2 Tbs Lemon zest
- 3 Tbs St. Germaine Elderflower Liqueur (substitute elderflower syrup for non-alcoholic version)
- ⅓ cup Lemon juice
- ¼ cup Evaporated cane sugar
- ½ tsp Salt
- 1 Tbs Agar powder
Instructions
Crust
- Preheat the oven to 350℉.
- Place the oats, pecans, salt, raw agave, and melted butter into a food processor. Pulse until the ingredients start to clump together but still have some texture.
- Line the bottom of a baking pan with parchment paper. Add the ingredients from the food processor. Press down firmly and evenly to form a crust.
- Bake the crust for about 30 minutes or until crispy and slightly browned.
Filling
- Add the cashews, tofu, lemon zest, and elderflower liqueur to a high-speed blender.
- Add the lemon juice, evaporated cane sugar, salt, and agar powder to a small saucepan. Bring the mixture to a boil, then reduce to a simmer for about five minutes, stirring frequently.
- Immediately pour the mixture in the saucepan into the high-speed blender. Blend on high until completely smooth.
- Immediately pour the filling over the crust. Allow to set in the fridge until completely firm.
