Lemon Bars with a Twist [Vegan]

As the new quarter begins, Spring rolls around the corner: I start baking.
So this means Vegan Lemon Bars.

But it would not be a dish of mine if I did not alter the recipe some.
My man calls it:

"Savita: A measurement which is a spicy, lil' pinch and nibble. The perfect touch to add to any dish. (It is quite rare however, and there are even limited supply. But not to worry because I have the source itself.)" 

The recipe is as follows:
Original
Crust:

• 1/2 c. non-hydrog, non-dairy, at room temp.
• 1/4 c. confec. sugar
• 1 c. unbleached all-purpose flour

Filling:

• 1/2 c. silken tofu (soft or firm)
• 1 c. granulated sugar
• zest from 2 lemons
• 1/3 c. lemon juice 
• 2 T. unbleached all-purpose flour
• 2 T cornstarch
• confec. sugar, sifted

Altered
Crust:

• 1/2 c. Earth Balance
• 1/4 c. Raw Turbinado Sugar
• 1 c. unbleached wheat flour

Filling:

• 1 package Silken Tofu (I used firm, but would suggest soft for a creamier experience)
• 1 c. Raw Turbinado Sugar
• Zest from 4 lemons
• 2/3 c. lemon juice (4 lemons)
• 2 T. flour
• 2 egg substitute (this is a replacer for the starch as a thickening agent, beat for longer to add fluff)

Topping:

• Tons of walnuts (chop finely)
• Raspberry glaze*
• Confectioner's sugar to aesthetic appeal
• Some lemon swirls for garnish
• Coconut shreds
• A birthday candle: Happy Birthday Noah Miska Garber!

*Raspberry glaze: Add about 1 package of raspberries, and mix with water and brown sugar with a touch of agave. MIX!! Spread thinly over the fill, after you let stand the 'lemon bars.'