Gluten Free Lemon Coconut Tofu Squares (ie, fancy Lemon Bars)

 I adapted this recipe from the Whole Living issue with my doppelganger on the cover:

My version is gluten free & sugar free PLUS has like triple the amount of lemon-protein goodness on top!  This is less of a traditional lemon bar, and more of a coconut shortbread bar with super lemony custard on top.  WARNING: you may need to eat with a spoon...or just be prepared to get it all over your face & fingers

FOR CRUST:
-1/2 cup coconut oil
-1/4 cup Splenda
-1 tsp vanilla extract
-1/4 tsp coarse salt
-1 1/2 cup white rice flour (Bob's Red Mill)

FOR FILLING:
-1/2 cup silken tofu
-1/4 cup Truvia
-3 Tbs grated lemon zest
-1 cup fresh-squeezed lemon juice
-1/4 tsp baking powder
-2 Tbs white rice flour

DIRECTIONS:
-Heat oven to 350

-Brush an 8inch square baking dish with oil or butter, line with parchment so that there is an overhang over the sides of the dish, brush parchment with more oil

-Make crust: stir together oil, sugar, vanilla & salt. Add flour and stir until just combined
-Press dough into prepared dish and bake for 20-30 minutes
-The crust will only lightly brown on the edges

-Meanwhile, make filling: place ALL filling ingredients in a food processor until smooth and there are NO visible tofu bits

-Pour filling onto baked crust and bake until set, 50-70 minutes

(you can see my fingerprints from where I touched it to check its doneness^ oops)

-Let cool completely

-You can of course dust with powdered sugar, but I find it superfluous to top a dessert with even more sugar.  But that’s just me :)

It cooks for A LOT longer than you would expect.  I actually took mine out, tried a piece and ended up putting it back in the over for like 20 MORE minutes.  But then it got this gorgeous yellow color:

The bars have a great tropical flavor thanks to the coconut oil- delish!