Sunday, May 17, 2009
This recipe is from the Veganomicon cookbook. It is easily becoming one of my favorites! I have wanted to make these lemon bars for over a year and finally broke down and gave it a go. On a scale of 1-5 they were probably a 3.5. I would change a few things next time though. They were extremely tangy, which is great for a lemon bar! But, next time I would make sure there was a outer crust around all the bars. My "No Edge" pan worked perfectly except I didn't push the dough high enough to create a crust. The lemon custard part took over the top and was a bit too powerful! We topped the bars with soy whipping cream and this helped mellow it out a bit.
1 3/4 cups all purpose flour (I used spelt)
2/3 cup powdered sugar
1/4 cup cornstarch (I used arrowroot)
1 cup non hydrogenated vegan margarine
1 1/3 cups water
3 Tablespoons agar flakes
1 1/4 cups granulated sugar
1/8 teaspoon turmeric
2/3 cup fresh lemon juice
3 Tablespoons arrowroot powder
1 Tablespoon finely grated lemon zest
1/4 cup soy milk (I used almond milk)
Preparing the crust
Pulse the flour, powdered sugar, and cornstarch in a food processor. Add the margarine and pulse until crumbly. Press into a 9x13 baking pan, making sure to raise the edges slightly. Refrigerate for 30 minutes.
Preheat oven 350. Bake for 25 minutes. Let cool.
Preparing the filling
In a saucepan, let the agar soak for 15 minutes. Mix the arrowroot into lemon juice to dissolve. Bring soaked agar to a boil and boil for 10 minutes until dissolved. Add granulated sugar and turmeric. Boil until dissolved, about 3 minutes. Turn the heat down to medium and add the arrowroot/lemon juice mixture. Add lemon zest and soymilk. Whisk until thickened, about 5 minutes. Pour onto crust. Let cool then refrigerate for at least 3 hours. Sift powdered sugar on top of bars, cut and serve!