Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
srgarnmeister@netscape.net, 08/08/03
Time-Warp Lemon SquaresIngredients (use vegan versions): Crust:
1 cup all purpose flour
5 tablespoon margarine
1/4 cup granulated sugar
Filling:
3/4 cup granulated sugar
3 tablespoon all purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg equivalents, prepared (I use Ener-G Egg Replacer)
zest and juice of two fresh juicy lemons (three if on the dry side)
Topping:
powdered sugar (optional)
Directions:Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) until foamy. Add the remainder of the ingredients (through flour) and mix together. Pour over the crust, and bake 20 minutes more, or until set. Cool. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!
Fancier version: Add a layer of vegan cream cheese mixed with a little powdered sugar over the baked crust before you pour in the filling. (You may have to cool the crust a bit before spreading the layer out.)
Serves: Makes 16 squares
Preparation time: 40 minutes
I reduced the amount of fat in the crust by substituting unsweetened applesauce for half of the margarine, and they turned out great! Thanks for the recipe!
Archived comment by: zucchinisister
excellent recipe! strangley the recipe tastes and is texuraly the same with or without using the egg replacer.
Archived comment by: fightingfortofu
Yeah, the weirdo above me is correct about the egg replacer thing but check it... You know how you use applesauce as a replacement? This recipe is so perfect for that because it adds a demension of taste the regular replacer doesn't. Also try replacing 1/2 flour with soy protein and also try applesauce with extra flavor (i.e. strawberry applesauce effin rules in this). But the recipe alone is brilliant and so flippin easy! Yummy...mmmm.....
Archived comment by: cheopsprincess
For a My Bloody Valentine party, I made substituted the lemons with two blood oranges plus one meyer lemon. It was delicious. The only problem was that the top didn't look too attractive...use the powdered sugar on top, or some cocoa.
Archived comment by: verucaNato
These were SPECTACULAR! I can't say enough about them. Its like baked lemonade on a yummy crust.
Archived comment by: ashleyrae
could you use lemon juice instead of real lemons for this? i doubt it, but its all i have at the moment so i thought i would ask!
Archived comment by: fly_grrl
Yes, you can make them with lemon juice. I made them this way and they turned out great. I'm sure they are even better with fresh lemons and the zest though. But if the juice is all you've got, go for it.
Archived comment by: cindeshelli
I love these. I followed the recipe exactly and they turned out great! I've made them about four times now and shared them with my friends who also love them. Thanks for fulfilling all my lemon bar cravings!
Archived comment by: nomes
For the cream cheese variation, I mixed one container of Tofutti better than cream cheese with 1 Tbsp. fresh lemon juice and 1/4 cup of vegan sugar. Absolutely fabulous--great recipe.
Archived comment by: smargot
Heaven on a stick
You need the powdered sugar if you want to tart them up a bit cos I found the top looked kind of strange. But they are lovely. I am going to try half lemon half lime juice next time.
Archived comment by: narayani
Sooooo goood!!!! To make your own vegan powdered sugar, just put vegan sugar into a food processor or blender and grind it up until its powdered. These bars are the best!
Archived comment by: prescott
so, so good, didn't taste vegan at all. Thanks so much for sharing!!
Archived comment by: lolamako
I just made these last night, and they turned out really good:) The only thing is that I used the ground up flax seed/water mixture for the eggs replacer cause I was scared that the EnerG egg replacer would make it taste weird (it has that baking powder flavor). Anyways, I really like them, and I am going to make them again for sure!!
Archived comment by: redAugust
I made them last night, too, and they were really good (although the crust stuck to the pan a bit). I wonder if they would come out okay if the flour was left out of the topping--then the top would be prettier. I think I'll try that next time.
Archived comment by: jaws
jaws: I think the flour is there to bind everything together and create a pudding-y consistency. You could try using cornstarch, instead, but I think the bars would be soupy without something to bind the liquid. :-)
Archived comment by: prescott
prescott: I think the egg replacer acts as a binder as well, and when the sugar melts, it all sort of sticks together, anyway. It looks, to me, like the flour just floats to the top.
Archived comment by: jaws
Simple, yummy treat. I substituted 2 T mashed banana for egg replacer with good results.
Archived comment by: 41315
I needed to make extra crust because it fell apart too easily--it needed to be thicker! Otherwise, these are awesome!
Archived comment by: bubba6587
These really are great! I made them this evening and have already polishe'd off half the pan!
Archived comment by: kreiber
These were really good - I usually find that store-bought lemon squares taste like that purple playdough that comes with Cranium, but these tasted like lemons and not playdough. I used flax goo for the egg replacer.
Archived comment by: blush
This recipe is fantastic! I made it with the cream cheese filling and it turned out perfectly. It almost tasted like Lemon Meringue Pie. Everyone loved it. Thanks.
Archived comment by: vegan1
I went ahead and added three fresh lemons to make these extra tart, and they are fantastic. These were so easy to make and so much better than what you would get from a box.
Archived comment by: amberlini
these are pretty good. I was really happy to have lemon squares after years without them, so I didn't mind that they were really gooey and kind of fell apart. I think that's how lemon squares are anyway-- they don't really travel well.
Archived comment by: kT22A
OH MY GOD TO DIE FOR! SO TASTY! I have baked these once so far. I BURNT them, and they still were delicious!
Archived comment by: goukanomegami
if you use lemon juice instead of lemons, about how much should you use? 1/4 cup? 1/2 cup?
Archived comment by: celestia333
These were very tasty -- I ate way too many of them in a very short period of time! I used Earth Balance for the fat in the crust and added a touch of vanilla extract. I used an electric whisk to beat the egg replacer (EnerG) and then used it again to incorporate the rest of the filling. They baked up quite lovely, with an almost merangue-like effect after I sprinkled powdered sugar on top. They were crumbly for me when warm, but I stored them in the fridge and found that they held together beautifully after that. Thanks!
Archived comment by: matchgirl
I've made these numerous times and always with great results. Pureed kiwi (with a few adjustments to the other ingredients) is also good in place of lemons. Theres a batch of orange bars with the cream cheese layer in the oven right now. Thanks for posting!
Archived comment by: nix
Whoa!!! So good! I was worried the entire time these baked that they wouldn't taste as good as the classics, but I'm amazed! I've made lemon bars a million times but this is the first vegan version I've tried. Heres some tips: whisk the baking powder, salt, and flour into the sugar. Then pour in the juice, zest, and foamy egg replacer. Whisk ONLY until combined. NO lumps and NO rubbery problems! This ones a good thing from Martha: Put plastic wrap over the roughest side of your grater before zesting the lemons, then all you have to do is peel off the plastic, scrape the zest off and your grater is easier to clean! GREAT recipe!!
Archived comment by: firstpersonshooter
toss_salad--if you are allergic to gluten try here:
http://www.csaceliacs.org/recipes/FlourFormulas.php Bobs Red Mill makes a gluten-free all purpose baking flour mix. If its just wheat you have a problem with, you can try oat flour (my personal favourite), spelt, barley, or any of the flours listed in that link I posted.
Archived comment by: one
