I originally got this recipe from a vegan website, and I adapted it heavily. Unfortunately I can't find the link to the original site to give credit. This is one of the most sophisticated dishes I've ever made. The kids were extremely impressed by it.
No-Longer-Vegan Lemon Squares
First, you have to make the lemon curd. This is based on the Vegansaurus! recipeIngredients
1 cup lemon juice squeezed from approximately 6 lemons
½ cup cold water
1½ cups white sugar
4 Tbsp cornstarch
⅛ tsp. salt
pinch of salt
⅓ cup milk
2 Tbsp melted butter
Directions
Put everything except the last two ingredients in a blender, and blend away on the normal "blend" setting. Continue until you have a completely homogenous mixture. I can't imagine biting down on a hunk of cornstarch would be all that fabulous. Once you've poked at it with a spoon to make sure the mixture is completely combined, pour it into a medium-sized pot on medium heat. WHISK! WHISK! WHISK! for about 10 to 15 minutes until the curd comes to a boil. It will take over the whole pot and look super dramatic. Let it boil away for just a minute.
Add the milk and melted butter. Whisk until the curd is fully combined. Let it cool inside the pot. And now you can make...
the crust:
1 cup all purpose flour
1/2 cup granulated sugar
pinch of salt
1/2 cup butter
Preheat your oven to 350 degrees.
In a medium sized bowl, stir the flour, sugar, and salt. Then cut in the butter and combine as if for a pie crust. You can combine it with a pastry cutter or your fingertips. It will be very crumbly. Press the crust into a greased, 8×8 inch cake pan. Bake for 15 minutes.
While the crust bakes, whisk together 1 cup of lemon curd and a spoonful of flour to make it a bit thicken. When the crust is done baking, pour the lemon curd into the pan, and put it all in the oven. Bake for 30 minutes. (This brings your total baking time to 45 minutes). Lemon squares should cool completely before you cut them so that they can set.
Notes:
These would be delightful with a little powdered sugar dusted over the top, or try topping them with whipped cream or vanilla ice cream.
No-Longer-Vegan Lemon Squares
First, you have to make the lemon curd. This is based on the Vegansaurus! recipeIngredients
1 cup lemon juice squeezed from approximately 6 lemons
½ cup cold water
1½ cups white sugar
4 Tbsp cornstarch
⅛ tsp. salt
pinch of salt
⅓ cup milk
2 Tbsp melted butter
Directions
Put everything except the last two ingredients in a blender, and blend away on the normal "blend" setting. Continue until you have a completely homogenous mixture. I can't imagine biting down on a hunk of cornstarch would be all that fabulous. Once you've poked at it with a spoon to make sure the mixture is completely combined, pour it into a medium-sized pot on medium heat. WHISK! WHISK! WHISK! for about 10 to 15 minutes until the curd comes to a boil. It will take over the whole pot and look super dramatic. Let it boil away for just a minute.
Add the milk and melted butter. Whisk until the curd is fully combined. Let it cool inside the pot. And now you can make...
the crust:
1 cup all purpose flour
1/2 cup granulated sugar
pinch of salt
1/2 cup butter
Preheat your oven to 350 degrees.
In a medium sized bowl, stir the flour, sugar, and salt. Then cut in the butter and combine as if for a pie crust. You can combine it with a pastry cutter or your fingertips. It will be very crumbly. Press the crust into a greased, 8×8 inch cake pan. Bake for 15 minutes.
While the crust bakes, whisk together 1 cup of lemon curd and a spoonful of flour to make it a bit thicken. When the crust is done baking, pour the lemon curd into the pan, and put it all in the oven. Bake for 30 minutes. (This brings your total baking time to 45 minutes). Lemon squares should cool completely before you cut them so that they can set.
Notes:
These would be delightful with a little powdered sugar dusted over the top, or try topping them with whipped cream or vanilla ice cream.