| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegan |
Vegtime2 |
16 |
servings |
INGREDIENTS
| 1/2 |
c |
Plus 2 Tbs. unbleached all-purpose flour |
| 1/2 |
c |
Whole wheat pastry flour |
| 2 |
tb |
Confectioners' sugar |
| 5 1/3 |
tb |
Stick margarine; (1/3 cup) |
|
|
Cut into small pieces |
| 1 |
md |
Egg or equivalent Egg Replacer |
|
|
OR 2 Tbs. firm tofu |
| 3/4 |
c |
Granulated sugar |
| 1/3 |
c |
Orange juice concentrate |
| 3 |
tb |
Fresh lemon juice |
| 2 |
tb |
Grated lemon peel |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
MAKES 16 BARS LACTO-OVO/VEGAN
The tart refreshing flavor of these tangy lemon bars is simply delicious.
Preheat oven to 325 degrees. Have ready a 9-inch square baking pan.
In large bowl, mix 1/2 cup all-purpose flour, whole wheat flour,
confectioners' sugar and margarine until crumbly. Press mixture into
ungreased pan. Bake 10 to 15 minutes, until lightly golden. Remove from
oven.
In small bowl using electric mixer, beat egg, Egg Replacer or tofu,
granulated sugar, orange juice concentrate and lemon juice until pale and
well blended. Bear in remaining 2 tablespoons all-purpose flour, lemon peel
and baking powder.
Pour lemon mixture over crust, return to oven and bake until golden brown,
20 to 30 minutes. Set pan on wire rack to cool completely. When cool, cut
into bars.
PER BAR: 112 CAL.; 1G PROT.; 3G TOTAL FAT (1G SAT. FAT); 18G CARB.; 13MG
CHOL.; 61MG SOD.; 1G FIBER
Recipe by: Vegetarian Times Magazine, March 1998, page 56
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