Time-Warp Lemon Squares
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
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.)
SO HOW'D IT GO?
:-\ hmmm...
what did I do wrong?
I thought the crust was yummy, but the lemon filling was just WAY too sour. I only used 2 1/2 lemons. And I thought it could have used more sugar too.
Next time I make this, I will use less lemon, more sugar, and add the cream cheese for sure.
Sooooodelicious. I made them orange instead of lemon. I had to add a little bit more oil to the crust, I thought it was a bit too dry. I think I added too much though. I wish they were easier to cut cleanly though. Mine got a little bit uglier in the cutting process. Oh well! They were amazing.
These were soooo delicious! They reminded me of lemony cheesecake! I used coconut oil instead of margarine, and actually used real eggs, (I can't get egg replacer here in Portugal). Even my dairy loving friend thought they tasted like lemon cheesecake (my favorite dessert before I went dairy free with my veg diet.) Thanks a ton for this! :)>>>
These are so incredible. Sooo very incredible. I've probably made four or five batches by now, and I always use two mods: double the crust and use applesauce instead of Ener-G. I made them with Ener-G the first time and they tasted sort of starchy and weird. With the applesauce, these are absolutely to die for.
These lemon squares are tangy but sweet, and very lemony (as they should be)! I added a pinch of turmeric to the filling for more of a yellow hue. Thanks for posting such an easy, tasty recipe.
These were awsome! Only one thing wrong with them, they turned out butt-ugly. But, that was also a good thing. I got to eat them all myself :)
I may leave the flour out next time, anyway.
I was surprised at how much I loved these, as I'm not a huge lemon fan, but these were awesome! They disappeared in minutes....so next time I'll double it....and maybe try the cream cheese version.
Made these gluten free and they were FANTASTIC! By using 1/2 cup brown rice flour, 1/4 cup soy flour, and 1/4 cup tapioca flour for the crust, I avoided wheat altogether. For egg sub I just used 1 tbsp of my "gluten-free flour for baking mix" (same as above, but larger volume of it and added oat flour) and 5 tbsp tapioca starch. I also added quite a bit more lemon rind and juice, because I looove it tangy! Great recipe, always a crowd pleaser ;)b
Very yummy, but I thought that there was not enough of the top part. I ended up with a thicker crust than the main part and I followed the recipe almost exactly and used an 8 X 8 pan. Next time I will probably double the lemon part. But the flavor was great!
So the first time I made these, it was a disaster. Still tasty but of course, did not set. I think I knew where I went wrong so I attempted them again. SUCCESS! Here's my advice for those of you who are afraid of it NOT SETTING. I used flax seeds for my eggs. Make sure u mix them in a separate bowl and allow them to sit for a few minutes before mixing it with the rest of the mixture. I guarantee you they will set if you do that.
Also in case you're still afraid, I also but 1tsp of Energ egg replacer right into the mixture and whipped it good!
What I'd like to know is how Keda got hers to look so beautiful. Mine looked like the picture right underneath hers because of the flax I think. KEDA! What's ur secret? Please disclose.
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