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$ $ $ $ $
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• • • • •
Time
40 mins

Yummy taste of sunshine with a dash of cinnamon!
I took a traditional Lemon Bar recipe and tweaked it around enough to make it a new recipe! This new version uses REAL lemon, margarine, cinnamon, less sugar, and egg substitute.

YEAH, for vegan sweets that won't make you fat!

tip:If you like alot of filling double the lemon mixture.

Posted by Felecity W. from U.S. Air Force Academy, Colorado, United States • Published See Felecity W.'s 82 projects »
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You Will Need

  • Step 1

    First gather your ingredients:
    1 cup & 3 tbsp flour
    1/8 tsp salt
    3/4 cup sugar
    1/4 cup margarine or butter
    1 egg & 1 egg white (or alternative)
    1 LARGE lemon
    1/8 tsp baking powder
    Cinnamon to sprinkle on top

  • How to bake a lemon bar. "Vegan" Lemon Bars - Step 2
    Step 2

    The next step is to mix 1 cup flour, 1/4 cup sugar, & the salt.

  • How to bake a lemon bar. "Vegan" Lemon Bars - Step 3
    Step 3

    Next cut the 1/4 cup butter into the flour mixture until a crumbled dough forms.
    I hope this picture shows how it should look.

    fyi 1/4 cup is the same as half a stick.

  • How to bake a lemon bar. "Vegan" Lemon Bars - Step 4
    Step 4

    Once your dough is crumbly enough, press it into the bottom of a GREASED pan.

    I used extra virgin olive oil (EVOO) in a can.

    Bake this dough until golden @ 350* and then cool.

  • How to bake a lemon bar. "Vegan" Lemon Bars - Step 5
    Step 5

    Now for the lemony goodness!

    Whisk your egg alternative (1 egg & 1 egg white) with the remaining sugar, add the juice of a lemon and lemon zest if you like it tangy. Add baking powder and the remaining flour.

    tip: Roll the lemon on a hard surface to break up the juice. Use a spoon to press the juice out. Strain the juice as you add it to the mix to catch the seeds. :)

  • How to bake a lemon bar. "Vegan" Lemon Bars - Step 6
    Step 6

    Pour the lemon mixture over the cooled shortbread. Bake until lemon mixture is set.(20mins @ 350*)
    Dust with cinnamon and allow to cool.

    Now enjoy your summer treat perfect for brightening up dreary winter days. :)

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Comments

Melissa Beth
Melissa Beth · McLean, Virginia, US · 80 projects
Made these again for the first time in 5 years. OMG so good! Cooking
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Felecity W.
Felecity W. · U.S. Air Force Academy, Colorado, US · 86 projects
I used the small 8x8 size casserole. Just be aware if you use real eggs you will have alot more filling so don't double until you see how much you have.
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Melissa Beth
Melissa Beth · McLean, Virginia, US · 80 projects
These look yummy and I think I already have all the ingredients Happy What size pan did you use?
Reply