Lemon Crumb Squares – Dairy, Egg & Nut Free

Preheat oven to 350 F. Line a 9×13 inch baking dish with foil or parchment paper, leaving an overhang at the sides to be able to lift the squares after baking. Set aside.

In a large bowl, combine silken tofu and honey. Beat with a hand blender until smooth and creamy. Stir in applesauce and lemon juice. Set aside.

In a small bowl, combine custard powder and sugar. Add it into the tofu mixture along with lemon zest. Stir with a rubber spatula until thoroughly mixed. Set aside.

In a separate bowl, combine melted margarine, flour, oats, brown sugar, baking powder and salt. Stir until mixture resembles coarse crumbs. Pour half of the mixture into prepared tray. Press with hands to create an even layer. Pour tofu mixture on top and spread evenly. Sprinkle remainder of the crumb mixture on top.

Bake for 25 to 30 minutes or until crumbs are light golden. Let cool completely before slicing. For a clean edge cut, chill in freezer for 30 minutes before slicing.