Lemon bars and lemon pound cake-- eggless!

Fantastic!!

Brand suggestion for lemon extract?

Hmmm...we have a dozen bottles each of concentrated lemon and lime juice -- I may try and see if I can do a Faux Key Lime cake or bar....

I am actually drooling...!

Sue

Okay, I'm holding my breath. Lemon bars. Are we talking a recipe, with no eggs, for what I'm thinking we're talking? Normally the lemon bars, shortbread-like crust, lemon merangue-like filling on top, dusted with powdered sugar, lemon bars? I dare not to hope -- but is this a semi-close substitute? I'm not even venturing to think it possible until I hear -- please let me know. Good grief, I almost don't know if I can stand it. To get a doughnut recipe and lemon bar recipe in the same week -- no nuts & no eggs! It can't be possible. What say you Corvallis Mom? BTW, when you say pound cake, is this a la Sarah Lee type pound cake or what? Holding my breath for the answers.

Bump!!!

Gvmom, it's definitely doable to make the lemon curd topping for lemon bars without egg.

Yum! Made the Lemon Pound cake tonight with dairy-free margarine to replace the butter. Also had to make the cake in a 9" pie pan since all of our other baking pans are packed in anticipation of our house selling [img]http://www.thesmilies.com/smilies/expressive/pray.gif[/img]
The cake turned out great. Thanks for sharing!

[b]Gvmom, it's definitely doable to make the lemon curd topping for lemon bars without egg. [/b]

HOW? HOW!!! HOW????!!!!!!

Is it the filling that Corvallis Mom has posted above?????!!!!!!!!!

[This message has been edited by gvmom (edited June 06, 2006).]

I'm in SF this week so I didn't see this until now...

YES YES YES!!! (Toss your heads, ladies, and think like Meg Ryan. I'll have what [i]she's[/i] having too.... as long as it's lemon bars!) [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

Yes- the filling is a lemon-curd type, on top of a shortbread crust. I've increased the leavening in the bar recipe because you need the additional "lift" without the eggs. The trick is partly the extra leavening, small amount of fat to emulsify the other ingredients, and the binders, both applesauce and cornstarch, but also it is technique. You have to whip the mixure as you blend, and then pour [i]immediately[/i] onto the still-warm crust and pop it right back into the oven. The baking time is also a bit longer with the eggless version.

I really am pretty proud of that recipe... it was like finding the holy grail. [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]

I served them at a baby shower and nobody knew the difference.

The lemon pound cake (I think) would be equally good with just a bit of lemon and a hint of vanilla instead. This would make it a bit more like commercial pound cake. But it is delicious as it is. We use McCormick extracts and haven't ever had trouble... but we haven't called about the extracts specifically either. Just spices.

A little OT here... but after my kid whined her way through a single, miserable hour at the Exploratorium I'm thinking of letting her swim back from the Rock. *sigh* Kids. [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img] They tell me that a seven year old recently made the swim...

Corvallis Mom I could kiss you!!!!!!!!! Seems like this weekend will be one of cooking for me. Oh, that and trying to get my house clean -- not to mention tons of laundry. But who cares -- I can clean & eat lemon squares!!!!!!!

BTW, you might check out the Bay Area Discovery Museum in Sausalito. It is for kids 0-8 (I can't remember how old your DD is -- and if that place is too young for her, there is always the Marin Headlands to explore). What else are you guys up to out here?

Oooh! I will have to try the cake. The applesauce cake comes out great, so thanks for working with it to create something new and yummy! becca

Thanks Corvallis Mom-

The lemon bars were great...and had the added advantage of looking like SpongeBob when they came out of the oven!