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?
One again I made this recipe. I had the same problem: THEY DIDN'T SET! I followed the instructions super carefully, and they came out even worse that the first I made!! I don't know what's happening. This is frustrating! Another thing, I replaced 3 tablespoons of margarine with applesauce and it came out horrible! What's wrong? >:(
Made these again last night and added some pureed fresh strawberries, so pretty and delicious. I added extra zest and a little more juice since I like the sour flavor.
These were so so good. I one and a halved the recipe.
I also added the cream cheese layer.
And StephaniaJ I can't remmeber that happening to mine. I made them a while ago though.
My lemon squares have been in the oven for almost 40 minutes and they won't set! What's happening? I followed the instructions. Where did I go wrong? Is this happening to someone else? What can I do? :(
I used 2TBS. tapioca starch and 2TBS. glutinous rice flour to replace the flour and it turned out much prettier this time.
yum yum yum yum! ;)b
i doubled the recipe for a 9x13 cake pan. i lined the pan in parchment for a softer crust, added a whole tub of cream cheese mixed with 3 tbs sugar on top of the cooled crust, and used lemon juice and lemon extract. i think it was 1/2 tsp extract, plus 5 tbs lemon juice and a pinch of turmeric for color. they were GREAT! my only wish is to find a way to make the crust more tender, rather than "crunchy". has anyone dabbled in this? i debated on using powdered sugar. anyways, there will be pics of them up on my blog (midwestvaygun.wordpress.com)
They are best the first day -- they lose a little something the next day (but still are awesome).
Is this best made the day of eating? Or do the flavours develop better overnight?
thanks!
Thanks!
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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