An incredible recipe for vegan lemon bars.
- ¼ c granulated sugar
- 5 tbsp margarine
- 1 c all purpose flour
- Prepared equiv. of 3 eggs- substitute (I use Ener-G Egg Replacer)
- ¾ c granulated sugar
- Zest and juice of two fresh juicy lemons (three if on the dry side)
- 1 tsp real vanilla
- ½ tsp baking powder
- ⅛ tsp salt
- 3 tbsp all purpose flour
- Powdered sugar (optional)
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.)
Makes 16 squares