I have always loved bar cookies, especially Lemon squares, but never been able to find a eggless version to these squares. Honestly I have no idea who Simon is, but I thank him for this recipe and hope he can forgive me for the minor adjustments I had to make to suit my taste. Please note these are vegan but feel free to subsitute using real butter.
2 cups pastry flour (or all purpose works too!!)
1/2 cup honey or maple syrup , cold
1/2 cup soy margarine or unsalted butter cold, cut into tiny pieces
2 tablespoons baking powder
1/2 teaspoon salt
Combine the flour, baking powder and salt in a food processor. Add margarine and pulse 7-10 times. Add honey and pulse to combine.Press into a circle and cover in plastic wrap. Allow to rest refridgerated for at least an hour. Roll out 1/4 inch thick and blind bake in an 8 inch square pan for about 20 minutes or till golden.
1 cup honey or maple syrup
1/2 cup of grated Lemon zest
1/2 cup freshly squeezed Lemon juice
1/4 teaspoon salt
4 tablespoons arrowroot or cornstarch
3 tablespoons water
1/2 cup coconut flakes
Combine Honey, lemon peel, lemon juice and salt in a saucepan. Cook for about 10 minutes on medium heat.
Stir the arrowroot with the water to combine. Stir this into the lemon mixture and continue to cook on low heat till thick, about 10 minutes.
Pour into cooled crust and sprinkle top with coconut. Cool completly before serving.
Makes 16 bars