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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?

Ok, I just made these with very high hopes and they did not turn out! I followed the recipe exactly. When it cooled, it had kind of seperated. On top was a cakey like layer of the flour mixture, and underneath was the lemony goop that just ran all over the pan. I baked it for another 10 minutes and this still didn't help. I am very dissapointed and probably won't attempt this again.  :'(

Did you press the crust into the pan, and bake it 'naked' for the first 15 minutes? It sounds like the crust might not have been compacted enough.

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yum yum yum!

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Vinegar as an egg replacer?
I used vinegar as my egg-replacer and it was too goey so I had to add more flour. I also used oil, instead of margirine in the base and it was great. I have a picture of it somewhere . . .

Vinegar as an egg replacer? Haven't heard that... it doesn't have any of the same properties that egg does for baking, as far as I can tell.

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I used vinegar as my egg-replacer and it was too goey so I had to add more flour. I also used oil, instead of margirine in the base and it was great. I have a picture of it somewhere . . .

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These are very close to perfect! I almost followed the recipe exactly, except for using whole wheat pastry flour instead of AP. I used all of the same measurements, and baked them almost exactly the same times. The only thing I might change would be to use 3 lemons instead of 2-for more 'bite.' These turned out fabulously!  :)

I agree, more lemons ~I just love them.

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These are very close to perfect! I almost followed the recipe exactly, except for using whole wheat pastry flour instead of AP. I used all of the same measurements, and baked them almost exactly the same times. The only thing I might change would be to use 3 lemons instead of 2-for more 'bite.' These turned out fabulously!  :)

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can i use raw sugar in place of the granulated sugar?

You may want to blend the sugar because I imagine it may be to grainy... or it just might melt... hard to say. I would blend it with some starch (arrowroot, corn, tapioca...). When I made it I used icing sugar and I think that helped firm it up and it kept it from separating.

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can i use raw sugar in place of the granulated sugar?

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we followed the suggestion of using banana instead of egg and it tasted too banana-y. i'd make it again but use something besides banana.

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Ok, I just made these with very high hopes and they did not turn out! I followed the recipe exactly. When it cooled, it had kind of seperated. On top was a cakey like layer of the flour mixture, and underneath was the lemony goop that just ran all over the pan. I baked it for another 10 minutes and this still didn't help. I am very dissapointed and probably won't attempt this again.  :'(

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