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Time-Warp Lemon Squares

What you need: 

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

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: 
Recipe Category: 


Just wanted to add a note, I tried silken tofu for my egg replacer the last couple times I made these because my local Trader Joe and Whole Foods were both out of vanilla soy yogurt. Anyway, the soft/silken tofu sets much better after it cools. Tastes great :)


I love these and always scarf them down before they even have a chance to cool. I use a combination of applesauce, coconut milk and vanilla soy yogurt for the egg substitute, and then a bit of whole wheat flour instead of AP. They come out fantastic Sealed


Good God, these were delicious! Unfortunately, I only got to have one slice before my butterfingers dropped the pyrex and spilled it all over my kicthen floor! :( glass shards and all

Anyway, I followed this recipe pretty closely, except for the following changes:
*I did add a tiny bit of almond milk to the crust, which made it a little softer (also, I was dumb and blindly followed the recipe before realizing I probably should have melted the margarine first)
*Instead of 1 tsp of vanilla, I used 2 tsp
*I used about 4 lemons and their zest
*The 20 minutes were not enough, so I left them in for an additional 10-15 minutes and they came out perfect

Overall, these came out so sweet and lemony and just the right balance of fluffy, gooey, and crusty :) I will be making them again tomorrow!


YUM! I have been craving lemon bars for...ever! I am so glad I found this recipe. I used 1 tablespoon of earth balance and 5 tablespoons of applesauce to cut the fat in the crust. I would make more crust next time; it barely covered the bottom of the pan. Lots of lemony flavor with two lemons.


Made these with whole wheat pastry flour a few times and they were so good!
Will be trying again subbing in some coconut flour and almond flour for part of the whole wheat
The lemon flavor was terrific, thanks for the recipe :-)


The first time I made these, they were perfection. The second time, they didn't set up AT ALL (pretty sure I screwed up the egg replacer step). So I stuck them in the freezer; turns out they make perfectly delicious frozen treats.


Why not try all of the citrus fruits for this recipe, I think that would really be pretty, you may have to use a natural food coloring to get the desired effect for Lime, orange/tangelo/tangerine, red grapefruit. Or how about organic juices such as cranberry, pineapple, etc, get creative. Can't wait to try this out.


yes!!!  my man always tells me of the memories of lemon bars and i never tackled it cuz its a heavy egg recipe so i was more than pleased when i served these to him and he said they were great!! I have never worked with the egg replacer being such a big part of the recipe before and i have to admit i was sceptical but  it worked awesome!!!! Thanks a lot for such a great recipe fast and easy!!!


I f'd up with the base - I wanted to make a double recipe, and thus divide the mix into two pans. But when I did, and I spread it out, it seemed way too thin to support the topping. So I dumped it all into one of my pans and continued. It ended up with way too much base - which took a hell of a big knife and much hand-bashing to cut - and barely enough topping. Also, unfortunately my oven seems to be on a slight lean, so the topping was slanted mostly over to one side. Sigh.

However, even the pieces with most thick bitey base and very little topping tasted f'ing fantastic. :)>>>


Just made these for a potluck and they came out super-delicious!  I did deviate from the recipe in the following ways:  Didn't use Ener-g, or baking soda.  Used Coconut milk (that is usually what I use as an egg replacer)  and tapioa flour instead of regular flour for the filling to stiffen it up.  I also used a ton of lemon juice (like 3/4 cup) and doubled the amounts of everything in the recipe to make enogh for an 8 x 10 pyrex.  Oh also I used coconut oil instead of the margarine.  Can't wait to share them!!!  :)>>>



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