The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Hibiscus Infused Lemon Bar
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Hibiscus Infused Lemon Bar

 

The 23RD Annual Spring Garden Show presents a cooking demonstration at the Macy’s Home Store in South Coast Plaza. As I browse on the stapled papers, which was given to each audience member, I notice that the recipes are not Vegan. So, I have decided to Vegan-ize them before sharing them here.

But first, the chef mentioned some cooking tips for this recipe, Hibiscus-Infused Lemon Bar. Grape seed oil is the best oil for frying. If you use olive oil, then it will destroy the oil. Apricot jelly should be melted at room temperature before spreading it on top of the tart. This recipe should be done three to four days ahead of time. If using more than one spice, then place them into a coffee binder and blend all the spices together. Lemon curd should be chilled inside a jar, and then sealed. It can be kept for a year. Use freezer bag or Tupperware made for the freezer. The refrigerator should always be at 38 to 40 degrees. When seasoning with salt, make sure that the salt dissolves. And, don’t use balsamic oil with tomatoes because it will create too much acid.

 

Collect the ingredients for making the Almond Cumin Crust:

One-half of a cup of unsalted Vegan butter

One-third of a cup of granulated sugar

1 teaspoon of vanilla soymilk

Three-fourth of a cup of almond meal

One-fourth teaspoon of cumin seeds

1 cup of all-purpose flour

1 package of soft tofu

One-fourth of a cup of almond soymilk

 

Before starting, preheat oven at 325 degrees Fahrenheit. Then, butter a tart pan. Place the rest of the butter inside a large bowl, and add sugar and vanilla soymilk. Then, beat mixture until it looks creamy. Add the almond meal, cumin seeds and flour to the creamy mixture, and mix together with a wooden spoon. Add tofu, and beat mixture together until it forms into dough. Place dough on a surface and knead it. Then, wrap it in plastic and refrigerate it for two hours. After two hours, take dough out and knead it. Roll it into a 13 by 5 rectangular piece with thickness of about 1/8 of an inch. Carefully place this rectangular dough in the tart pan. Stab dough with a fork, and refrigerate for thirty minutes. Line dough with parchment paper and bake for ten minutes. Then, brush shell with almond soymilk. Bake it for five minutes until the color of the shell turns into a golden color. Remove from the oven and let it cool down.

 

Next, collect the ingredients for making the Hibiscus Lemon Curd:

1 package of soft tofu

1 cup of granulated sugar

2 tablespoons of all-purpose flour

One-half of a cup of dried hibiscus flowers

One-fourth teaspoon of baking powder

1 cup of fresh lemon juice

1 lemon

One-half of a cup of unsalted Vegan butter

2 tablespoons of almond liqueur

Place tofu and sugar into a large bowl, and whisk mixture until it becomes a pale yellow color. Add flour, hibiscus flowers and baking power, and continue whisking. Zest a lemon before adding it as well as the zest into the mixture. Continue whisking. Strain mixture through a fine sieve, and then add butter and almond liqueur. Continue whisking. Pour mixture into the tart shell. Let it cool before covering it with a plastic wrap. Refrigerate overnight.

The next day, run the tip of a paring knife along the edges of the tart pan to loosen the piece before carefully taking it out. Cut the piece into one-inch bars.

 

 

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Leave a Comment

  1. kristo
    kristo
    Sounds amazing! Hibiscus is such a refreshing flavour.
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  2. BuddhasDelight
    BuddhasDelight
    this sounds magnificent! don't know how i missed seeing this recipe until now. my cousin is going to love it, she's obsessed with lemon bars. how exotic! i love the idea of cumin in the crust. and hibiscus is heaven, love any flavor that reminds me of hawaii! super cool. voted! :)
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