Vegan Mom loves lemon squares for the holidays but has been unhappy with any vegan recipe I have tried. So I started experimenting. My basic thinking was to use potato and a variety of binders and proteins to replace the egg so that the filling would both rise and bind in the oven. These are a little more firm/gummy than I would like but I think the recipe is good enough to post. The top bakes evenly to a golden colour and the filling is nice and lemony. You can fiddle with the recipe as you see fit.
INGREDIENTS
Crust
– 1/4 cup sugar
– 1/4 tsp salt
– 1 cup all purpose flour
– 1/2 cup vegan butter
Filling
– 1 oz / 2 tbsp mashed potato (i.e. potato that has been boiled in its skin, cooled, skinned, and mashed)
– 1 oz / 2 tbsp water
– 1 oz / 2 tbsp soy milk
– 1/4 tsp turmeric
– 2 tbsp glutinous rice flour
– 1 tbsp vital wheat gluten
– 1/2 tsp agar powder
– 1 cup white sugar
– 1 tbsp lemon zest
– 1/4 cup lemon juice
– 3 tbsp all purpose flour
– 1/2 tbsp baking powder
– 1/4 tsp baking soda
METHOD
Crust
Preheat oven to 350 degrees
1. Mix together sugar, salt, and flour. Cut in the butter, then work it into the flour with your fingers so that there are no chunks left. It will be crumbly.
2. Press the flour mixture into the bottom of a 9×9 pan, making sure it is and even depth and well-pressed into the pan.
3. Bake for 15 mins.
Filling
1. Blend together potato, water, and soy milk with an immersion blender in a small cup until smooth. Transfer to a medium bowl and whisk in turmeric.
2. Whisk in rice flour until well blended, then whisk in wheat gluten, then the agar.
3. Add sugar and whisk vigorously until very well blended. Then whisk in zest and lemon juice.
4. Mix together flour, baking powder and baking soda, then whisk into lemon mixture.
5. Pour on top of the crust and bake for 20 mins.
6. Let cool in the pan, then cut into squares. Dust with icing sugar before serving.
