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Archive for December 19th, 2014

LemonSquares_4249

If I hadn’t said these were Vagen, you wouldn’t have known.

 

These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.

For the non-Vegan version, please click here.

Vegan Lemon Squares

LemonSquares_4252

Chewy and lemony all at the same time.

 

Original recipe adapted from Company’s Coming, Squares by Jean Pare.

Makes 1 pan 9″ x 9″

Ingredients for Shortbread Crust:

  • 1  1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegan margarine
  • 1/4 cup coconut oil

Directions for Shortbread Crust:

  1. Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
  2. Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
  3. Press into a prepared 9×9 inch pan. Bake for 20 minutes.

Ingredients for Chewy Lemon Topping:

  • 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
  • 1/4 cup + 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon oil
  • 6 drops yellow food colouring (optional)

Directions for Chewy Lemon Topping:

  1. Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
  2. Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
  3. Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.

Notes:

  • I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
  • You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.

LemonSquares

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