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Time-Warp Lemon Squares

What you need: 

Crust:
1 cup all-purpose flour
5 tablespoons margarine
1/4 cup granulated sugar

Filling:
3 egg replacers (I use Ener-G Egg Replacer)
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
2-3 lemons, zested and juiced

powdered sugar, optional

What you do: 

1. Preheat oven to 350 degrees F. For crust, in a bowl, combine crust ingredients and press into 8 X 8" pan. Bake for 15 minutes.
2. For filling, while crust is baking, beat the egg replacers in a bowl until foamy. Add the remainder of the filling ingredients and mix together. Pour over the crust, and bake 20 minutes more, or until set. Cool.
3. For topping, sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!
For 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.)

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Mine turned out a little odd, the crust was like a bread consistancy - maybe because I used self raising flour. The filling was nice though, not as gooey as expected but still yummy

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These were a huge hit!  I added the 'cream cheese' layer as suggested and highly suggest that others do this as well.  Thanks to some over-zealous egg-replacer whisking on my part, the top came out a little bit like a meringue.  (Who know that vegans could make meringue anyway?  Maybe I stumbled upon something here?)  If I was making these just for myself (which could happen, cuz they're awesome!) I would probably use a little less sugar.

Thanks for the recipe.

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so very good

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these tasted delicious but didn't turn out so well. (all thanks to me) i thought i had lemons or at least lemon j uice and i only had a little bit of lemon juice left. So to improvise i used oranges and what was left of the lemon juice. i used buckwheat for the crust and in the filling and i also used flax instead of ener-g.  ;)yumm!

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After reading the replies about the filling not setting, I added 1 tsp cornstarch to the filling. I used shortening for the crust (had no margarine) and did the cream cheese thing (2 tbsp tofutti cream cheese with 2 tbsp or more powdered sugar). My crust was already really crumbly after first baking, so it was hard to spread the cream cheese on it. When everything was done baking, the filling was bubbly and marshmellow-y looking. It set, but stayed really sticky and the bottom fell out because the crust was so crumbly. I'm not sure if my substitutions did it or what. They pretty much fell apart when I cut them, faintly resembling actual "squares," though they taste delicious, maybe a little on the sweet side.

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YUMM-Y!!!!  These were so delish and totally reminded me of the ones my mom and grandma usexd to make.  And so easy!  I'll make these many times in the future.  Thanks for sharing!

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I didn't try making these yet but I was wondering what to replace the vegan margarine with as I never have it at home.  I know I could use all applesauce but then I think it would be lacking in the tasty fat department.  I don't have coconut oil, but do you think  I could do some olive oil and applesauce?  In most recipes I do normally just replace things like this but I don't know if it would work for a crust... Thanks! Looks delicious

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mikelanders - The same thing happened to me, w/ the powdered sugar. Has nothing to do with the amount of lemon juice.
So.... the powdered sugar should be put on JUST before serving.  :)  Hope that helps.

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4-6 tablespoons of lemon juice, suggested by AshleyKimball in a previous post. Best to leave the lemon bars in the oven longer to solidify so they're not liquidy in the middle, cool and sprinke with powdered sugar.

I used two small lemons which I hand squeezed the juice out of for my lemon bars. Even that seemed like a lot because my lemon bars were really tart, but still yummy. So if you are using a citrus juicer your probably could be using too much juice - or you've been using lemons on steroids. 

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does anyone have an idea how much lemon juice they used succesfully?  ive tried making these twice now, once with regular lemons and once with meyer lemons.  Both times they set up nicely once cooled.  i waited hours before dusting with powdered sugar.  then over night all the sugar melted into the lemon goo. it made super sloppy syrup cookie slime.  still tasted good, but harder too pass off on my friends and i dont want to eat a whole tray.  maybe i have huge lemons? im using a citrus juicer so maybe im just getting lots of juice out of each?  can anyone help

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