“Your lemon squares might just be the best I’ve ever tasted. That’s a blurb you can use.” – Greg Hudson, dessert expert and accomplished writer
This is one of those recipes that managed to work out against all odds. I always say that adapting baking to be vegan is so much easier than people think. But, halfway through making these, I was sure they were f’d. They looked funky. Then, when the 25 minutes in the oven rolled around, they worked!
I sold these thisat the MAVRIK MRKT and they were a hit. They were a little late arriving to the sale because of my forgetfulness but people actually waited to try them. They waited! Also, they prompted someone to ask if I cater. Woah!
My Gaia used to always make lemon squares as per my request when I would come down for the weekend during university. These are a pretty good match.
2 c. flour
1 c. vegan margerine
1/2 c. icing sugar (plus more for decoration)
4 eggs made with powdered egg substitute, follow package directions
4 tbsp. lemon juice
zest of 1 lemon
4 tbsp. flour
2 c. sugar
1 tsp. baking powder
Preheat the oven to 350°F.
Mix together the biscuit ingredients and pat into a 9×13 pan. It takes a bit of patience to get it all evenly spread. Bake for 15 minutes.
Mix together the 4 eggs made with egg substitute, lemon juice, lemon zest, 4 tbsp. flour, sugar and baking powder. Spread the lemon filling over the baked biscuit bottom while hot. Bake for 20 – 25 minutes more.
Remove from the oven. Sprinkle with icing sugar and cut while warm. These are damn good.