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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?

Wow, these are great!  I wasn't sure how to do the crust...like if I should use a handmixer for the ingredients or just kind of pour it into the pan and mush the butter around.  I did the latter and it worked out well.  These pack a lot of flavor...I used three quite juicy lemons and they sure were lemony, but sweet enough to taste yummy! 
Since I've got a lemon tree that produces a ton of fruit, I'll have to try this one again!

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I used applesauce for the eggs, and they were awesome.

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:-\ 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.

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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.

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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! :)>>>

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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.

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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.

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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.

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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. 

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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

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