https://www.cutoutandkeep.net/projects/vegan-lemon-bars • Posted by Felecity W.
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.
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.
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
The next step is to mix 1 cup flour, 1/4 cup sugar, & the salt.
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.
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.
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. :)
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. :)