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?
OMGOSH! I JUST finished these!!! I did the fancy version with the cream cheese. THESE ARE THE MOST AMAZING LEMON SQUARES I'VE EVER HAD!!! <3 my very non-vegan family loved them, too! THANK YOU SOOOOOOO MUCH!
I know this recipe does not need another review but I had to comment. It was less sweeter than I thought.My has anyone thught of putting coconut flakes on topping. ? I am gonna have to try it
the crust was delicious with whole wheat flour!
i altered the recipe a ton.
for the filling, i used the juice of two small oranges as i ran out of lemons. i used 1 cup instead of 3/4 cup sugar. i omitted the egg replacer. i used 1 tbsp flour and about 5 tbsp cornstarch. i simmered the mixture in a saucepan until it got goopy and thick. i spread it on top of the baked crust, baked it again for a few minutes, then popped it in the freezer for 20 minutes, as i was too impatient to let it set properly. dust with a ton of powdered sugar, and it was amazing!
i agree that the amount of filling was too little. next time, i may double or triple the filling.
I have nothing but fabulous things to say about this recipe. It came out GREAT!! I used a larger pan so I doubled the filling and it worked out perfectly. I give it two thumbs up!!!
I was so skeptical about this recipe because I've never had success with the equivalent to 3 eggs when using ener-g egg replacer. I had never tried lemon squares before in my life! Can you believe that? They just never appealed to me. I have a lemon tree in my backyard and had all the ingredients, so I decided to try this and boy was I suprised. These came out great! I am so in love with lemon squares now. Even my non-vegan mother couldn't get enough. Thank you for an awesome recipe!
I thought these were a little too tart and my other problem with them was that the amount of filling it made was kinda skimpy. my lemons were pretty juicy but the top layer just seemed so thin, especially in comparison to the thickness of the crust. i think i'd at least double the filling next time and add a smidge more sugar. also - don't use a flax egg unless you want your filling to be brown... my powdered sugar topping kept melting into the filling (even though it was cooled) so it wouldn't hide brownish color. :-\
This one's for you, HH!
I finally got around to making these for dessert tonight-- we're expecting company, and I know they'll be impressed. I read the comments here and worried about it setting up, so at the last moment before I poured it into the baked crust, I whisked in just a smidge more tapioca starch (could use more EnRG or cornstarch or whatever). Also, I didn't have enough EB, so I just used all canola oil for the crust, and it worked really well. I used about 8 Tb. of lemon juice (skipped the vanilla), and it's not that tart.
dang, these were good! i used 2 TBS of applesauce to replace some of the EB, which sounds like it avoided the difficult crust issue. it still needs a sharp knife to get a good, clean cut though.
i used 6 TBS of fresh lemon juice (all from ONE super juicy LEMON!!) and the zest of two.
and i also added some tofutti cream cheez w/ lemon juice (from that same darn lemon!) and powdered sugar and poured it on top of the crust when cooled.
my filling didnt set up so great, however, i cooked it for about 30 mins and still it was goopy around the edges. I dont know if maybe the tofutti separated in the filling? it just looked weird around the edges. i was expecting these to be less goopy and more like lemon curd...but still soooo good. omni approved too!
too bad though, because once you start, you cant stop! :D (and by "you", i mean me.)
Absolutely amazing! These turned out so well for me, it took my all not to devour them in their entirety.
Here is what I did different:
In the crust, I subbed coconut oil for the margarine and added a big spoonful of applesauce. I cut it into the dry mixture. After that was baked, I could easily have eaten it alone.
For the filling, the only difference was that I used icing sugar instead of regular sugar. The starch in the sugar must have helped it set because I had no problems with it setting. There is a recipe for icing sugar here: http://www.veganchef.com/
I used 2 very juicy organic lemons.
I also let them bake for 30 minutes. Wow, these are delicious. Seriously, Best Ever.
They also freeze very well. I am so impressed with this recipe, I will make it again and again. Well I could go on... but I'm going to go and eat another square!
Thank you so much for this!
Tips: I used 4 tablespoons (which equals 1/4 cup) of lemon juice instead of lemons ('cos I didn't have any).
I also added some canola oil to the crust because I didn't have enough earth balance butter.
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