If lemon squares are your deal, then this is the recipe for you. I found it on the Vegweb site five years ago, added it to my recipe box, and then never made it until today! And me being a total lemon square fiend, I really have no clue how this happened. Well, there's no looking back after today, that's for sure. And best of all, this recipe whips together in less than 20 minutes, how's that, eh? (Okay, now you know I'm Canadian...)
ingredients:
crust:
- 1 cup all purpose flour
- 5 tablespoons (or 1/4 cup + 1 Tbsp) Earth Balance Buttery Spread
- 1/4 cup granulated sugar
filling:
- 3 egg equivalents, prepared (all I had in the house was cornstarch, so I did 6 Tbsp with equal parts water)
- 2 1/2 - 3 lemons, juiced and zested
- 3/4 cup granulated sugar
- 3 Tbsp all purpose flour
- 1 tsp pure vanilla extract
- 1 tsp lemon extract if you have it, you can omit this if you don't have it
- 1/2 tsp baking powder
- 1/8 tsp salt
method:
Preheat oven to 350 degrees
Line an 8" x 8" pan with parchment paper, right up the vertical sides as well. This makes removal of the squares so much easier.
In a bowl combine the crust ingredients and press into the prepared pan. Bake for 15 minutes.
While the crust is baking, prepare the egg replacer, whip it up a bit and add the remaining ingredients, mixing together really well.
Pour over baked crust, pop in the oven and bake 20 - 25 minutes, or until somewhat set.
Allow to cool, preferably in the fridge, before cutting.
Recipe from vegweb
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