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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?

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!

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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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This recipe worked pretty good for me!  I added the 'fancy' cream cheese layer, a bit more dry ener-g (as I read all the reviews of it not firming up), a little extra flour, the zest/juice of two big lemons and a splash of lemon juice on top of that.  I baked it for about 30 minutes.  It firmed up beautifully, but I would like more of a lemon taste.  Next time, I'll make it with three or four big lemons.

I was so happy to have lemon squares again!  ;)b

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These are incredibly delicious & very easy to make! I normally don't tweak a recipe, but the 1st time I made these (which was yesterday), I used 4 TB of Earth Balance & about 2 TB of silken tofu in the crust, and instead of flour in the filling, I used arrowroot. It really works! The arrowroot thickened up the filling after it was baked, and gave it a gooey, but gel-like consistency, so it was easy to cut & it stayed together nicely. YAY! I also used 5 TB of lemon juice. I made these again this morning, and used 4 TB of REAL butter (ooohh, bad) and again 2 TB of soft tofu & the arrowroot. Again, they came out PERFECT! It actually tastes much better with the butter, I have to admit. It gives the crust a richer flavor. This recipe has greatly impressed me, and I do believe it will become a "regular" in my house:) Thanks!

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These came out good though I had to bake them longer than instructed to get them to set.  A bit too sweet for me but good.  Next time I will omit some of the sugar.  I did it with the cream cheese filling and I think I would prefer it without next time....just my own tastes.  This is a dessert I didn't think I would ever have again....so happy now! :)>>>

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I also had the problem of the filling not setting enough, so next time I won't "prepare" the egg replacer, I'll just try putting the powder in without adding water to it. Otherwise, these are really tasty!

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I used applesauce instead of ener-g egg replacer in the filling and threw in a little extra flour because it seemed pretty thin without it.  I also used the "fancy" option of a layer of tofutti+sugar on top of the crust... the bars came out PERFECTLY.  I baked them for a bunch of vegan baked good skeptics (aka a bunch of college guys) and they LOVED them.

Thanks for a great recipe!!

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Okay. So I baked them again today.

I omitted half the sugar which made it more tart (not a bad thing). However, i don't think I could have gotten away with getting rid of all the sweetener. I also one-and-a-halved the lemon-goop part. It seemed to give it a better ratio of goop and dough.

I *almost* think I'm lemoned out. hmm.  :'(

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:D Oh. My. God. These were AMAZING!!!  :)>>> I seriously just bought a ton of lemons to make more!

I used flax seed for the egg replacer which made it look a little weird, but I was amazed at how delicous this was!

I will be making it again today and trying it without any sugary substance to make it less desert-y for my dad who can't eat sweets.

Mmmm.... I've been dreaming of them!  ^-^

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I just made these this afternoon. There were good. I followed the recipe except that I put 4 lemons instead of 2-3. Because they were so sweet (I picked them this morning) I actually wish I had put in more! Very sweet, Not much tang. Yummy though!

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