If you weren't impressed with all the work thrown into tonight's dinner how about these lemon squares? When I was deciding on a treat earlier this afternoon all I knew was that I wanted something lemony. I went through all of my books looking at cookies, cakes and so on. Finally I opened up my faithful laptop and scrolled through my enormous file of internet recipes.
These lemon bars are raved about on vegweb and sounded like just the thing for my tang craving. I adjusted the recipe by increasing the crust by 50%. The crust is always my favorite part of everything. Other then that I left the recipe alone. These are just like the ones I grew up having. Looking back, those were probably from a box. Anyway, try them out.
Recipe submitted by email@example.com, 08/08/03
Time-Warp Lemon Squares
Ingredients (use vegan versions):
1/4 cup granulated sugar
5 tablespoon margarine
1 cup all purpose flour
Prepared equiv. of 3 eggs- substitute (I use Ener-G Egg Replacer)
3/4 cup granulated sugar zest and juice of two fresh juicy lemons (three if on the dry side)
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 tablespoon all purpose flour
powdered sugar (optional)
Directions:Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) until foamy. Add the remainder of the ingredients (through flour) and mix together. Pour over the crust, and bake 20 minutes more, or until set. Cool. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!
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.)
Serves: Makes 16 squares Preparation time: 40 minutes