Vegan Lemon Squares
Since we had company all week, I haven’t been as adventurous with my recipe creations, sticking to my stand-by favorites such as veggie stew, pasta, pizza, and fried rice. Instead, I’ve made “fun desserts” to finish off the meals. I actually have made these vegan lemon squares once before in my preblogging days, but with a cheesecake layer.
These squares are so good; they will disappear from the tray with lightning-fast speed! I got the recipe here, from VegWeb.com, which is always my favorite place to browse for new treat recipes. Unfortunately, I didn’t have lemons, but used organic lemon juice in their place. If you want to make them cheesecake-style, just mix a tub of vegan cream cheese with about 1/4 cup powdered sugar and spread over the baked and cooled crust prior to adding the gooey lemon mixture. Both ways are super yummy!
- 1 cup unbleached all purpose flour
- 5 tablespoons vegan butter
- 1/4 cup sugar
- 3/4 cup granulated sugar
- 3 tablespoons unbleached all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 1/2 teaspoons egg replacer, beaten with 6 tablespoons water
- 1/4 cup organic lemon juice
- 1/4 cup powdered sugar
Preheat oven to 350 degrees. Mix together crust ingredients until crumbly and press into 8 x 8 pan. Bake for 15 minutes. While crust is baking, beat egg replacer until foamy. Mix together filling ingredients in a medium bowl, adding in the egg replacer. Pour filling over crust and return to oven for 25 minutes or until set. Cool, or chill in the refrigerator for a few hours before serving. Sift powdered sugar over top. Enjoy!