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1
Preheat oven to 350F.
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2
Spray a 9x9 inch baking pan with vegan spray oil.
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3
FOR THE CRUST:.
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4
Combine the flour, cornmeal, salt and baking soda, set aside.
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5
Beat the butter in a separate large mixing bowl until creamy.
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6
Add 1/3 cup sugar and beat until mixture begins to pull together into a mass.
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7
Add egg replacer, yogurt, and vanilla.
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8
Add the flour mixture to this until just combined and briefly knead with your hands to incorporate.
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9
Press the dough into your prepared pan and prick all over with a fork.
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10
Bake for about 20-25 minutes or until nicely golden on top.
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11
Remove from the oven and cool while you proceed with the topping.
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12
FOR THE TOPPING: (Lemon Curd).
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13
Wash the outer skin of the lemons, dry them off and grate them first.
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14
Then juice them.
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15
In the top of a double boiler, add the lemon juice and rind, vegan margarine, sugar and egg substitutes.
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Stir until the sugar is totally dissolved and continue heating gently for about 20 minutes until the lemon is thick.
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17
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.
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18
Pour on top of the cooled crust and put in the fridge for at least an hour to set.
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19
Cover with cling wrap.
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20
Bon Appetit!
