Eggless Lemon Bars

This month Baking Partners challenge were chosen by Suja of Kitchen corner try it. I tried Lemon Bars. Thank you so much Swathi and Suja for sharing this wonderful recipe.   

Recipe source - The Secrets of Baking, Sherry Yard and The Good Cookie by Tish Boyle.

Ingredients

Basic short crust recipe

1 1/4 cup All purpose flour (APF)

2/3 cup Confectioner's sugar

a pinch salt

10 Tbsp (1 1/4 stick) butter

For the filling

3/4 cup Sugar

1 Tbsp Lemon zest

1 cup Lemon juice

1/2 cup Condensed milk

(Or milk 1/2 cup. Milk or condensed milk is optional it gives the bars a custard flavor and firmer texture)

3 Tbsp APF

1/8 tsp Salt

2-3 drops Yellow food color (optional)

Powdered sugar for dusting

For one egg substitute

Adapted from here

2 Tbsp Water

1 Tbsp Oil

1/2 tsp Baking powder

Measure according to your eggs taken.

Note: For this recipe 4 eggs are needed.

Method

To make the crust

1. Preheat oven to 325⁰F . Position the rack in the center of the oven.
2. Grease the square baking pan and set aside or you can also line pan with aluminium foil.
3. Using a food processor or hand mixture, mix flour, sugar and salt. Add butter pieces and pulse 8 to 10 times till the mixture like coarse meal.
4. Process until the mixture forms large clumps and holds together when pinched between two fingers (around 15 - 20 seconds). Using a fork prick the dough at one inch intervals.
5. Bake the crust for 20 minutes till the edges become golden brown. Allow this to cool in the pan on a wire rack.

For egg substitute

1. In a bowl add water, oil, and baking water. Whisk well.

To make the filling

1. Pulse sugar and lemon zest in a processor till it is fragrant. Mix the egg substitute  and sugar, whisk till it is pale yellow color.
2. Add the milk, lemon juice, flour and salt. Pour over the baked crust.
3. Bake at 325⁰F for 18 to 20 minutes or until just set and firm to touch.
4. Cool at room temperature and place the pan in the refrigerator to chill for 1 hour before cutting the bars.
5. To finish dust with powdered sugar on top of each bar.
6. Store bars in container for two days or in the freezer for one week.

Linking to:

1) 1) Baking Partners Challenge,

2) Harini's event.
      
    Loves - Badam Poori
    

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