Tangy Lemon Bars

Preheat the oven to 180°C and line a square baking dish (approximately 20cm) with greaseproof paper.

In a large mixing bowl, combine flour, vegan butter, and sugar. Use your fingers to work the ingredients until they form a rough, sandy texture.

Press the mixture into the prepared baking dish and bake for about 20 minutes, or until the shortbread turns golden. Once baked, set it aside to cool.

For the lemon curd, combine water, lemon juice, lemon zest, sugar, cornstarch, agar agar powder, and ground turmeric (if using) in a small pan over medium heat.

Bring the mixture to a boil while stirring continuously. Let it simmer for 4-5 minutes until it starts to thicken.

Remove the pan from the heat and add the soft tofu. Use an immersion blender or a food processor to blend until the mixture becomes smooth and creamy.

Pour the lemon curd mixture over the baked shortbread layer, spreading it evenly.

Place the baking dish in the fridge and allow it to chill for at least 3 hours, or until the top layer has set.

Once the lemon bars have set, slice them into bars.

Enjoy the lemon bars immediately or store them in the freezer for up to 2 weeks.