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Categories:
spelt flour yellow cornmeal salt baking soda margarine sugar egg substitute soy yogurt vanilla lemon juice lemons margarine sugar gelatin egg substitute
Viewed: 101 - Published at: 6 years agoIngredients
- 34 cup spelt flour
- 14 cup yellow cornmeal
- 1 pinch salt
- 18 teaspoon baking soda
- 2 tablespoons vegan margarine (vegan-at room temperature)
- 1 cup raw sugar (divided)
- 1 egg substitute
- 1 tablespoon plain non dairy soy yogurt
- 14 teaspoon vanilla extract
- 12 cup lemon juice
- 4 lemons, rind of
- 4 ounces vegan margarine
- 12 ounces fine sugar
- 1 (1/4 ounce) packet vegan gelatin
- 4 egg substitute
Method
- Preheat oven to 350F.
- Spray a 9x9 inch baking pan with vegan spray oil.
- FOR THE CRUST:.
- Combine the flour, cornmeal, salt and baking soda, set aside.
- Beat the butter in a separate large mixing bowl until creamy.
- Add 1/3 cup sugar and beat until mixture begins to pull together into a mass.
- Add egg replacer, yogurt, and vanilla.
- Add the flour mixture to this until just combined and briefly knead with your hands to incorporate.
- Press the dough into your prepared pan and prick all over with a fork.
- Bake for about 20-25 minutes or until nicely golden on top.
- Remove from the oven and cool while you proceed with the topping.
- FOR THE TOPPING: (Lemon Curd).
- Wash the outer skin of the lemons, dry them off and grate them first.
- Then juice them.
- In the top of a double boiler, add the lemon juice and rind, vegan margarine, sugar and egg substitutes.
- Stir until the sugar is totally dissolved and continue heating gently for about 20 minutes until the lemon is thick.
- If this doesnt thicken up put the vegan gelatin powder in a bowl and add a little of the hot lemon curd to it and stir well, then add it back to the hot curd in the pot and stir until it thickens a little.
- Pour on top of the cooled crust and put in the fridge for at least an hour to set.
- Cover with cling wrap.
- Bon Appetit!
