Lemon bars are a classic recipe. These are so light and tangy it would be easy to eat the whole pan yourself, but save some for your family and friends. This recipe makes a 9x13 pan, so there are plenty for sharing.
- 1 ½ c all-purpose flour
- 2/3 c powdered sugar
- Pinch of salt
- ¾ c cold butter (vegan)
- 3 eggs (or Egg Replacer)
- 1 ½ c sugar
- 3 tbsp all-purpose flour
- 1/3 c lemon juice (juice of 1 1/2 lemons)
- 1 tsp dried Minced Lemon Peel, rehydrated in 2 tsp water
- Powdered sugar for sprinkling
Preheat oven to 325Ã‚Â°F.
In a medium bowl, mix the flour, powdered sugar and salt. Cut the cold butter into ¼" slices. Drop the butter into the flour mixture and rub together with your fingers until the mixture is crumbly.
Press into an ungreased 9x13 pan and bake for 20 minutes.
While the crust is baking, prepare the filling. Beat the eggs until foamy. Add the sugar, flour, lemon juice, and Minced Lemon Peel. Beat until well combined.
Remove the crust from the oven. Increase the oven temperature to 350Ã‚Â°F. Pour the filling over the crust and bake an additional 15 minutes. When cool, sprinkle with powdered sugar.