I chose this week's Eating with Ellie theme of "When life gives you lemons ...". I certainly feel that life has given me quite a few lemons of late, so the theme is appropriate.
I chose to make Ellie's No-Bake Lemon Bars, from So Easy. You can also find the recipe here under a different moniker.
These are just brilliant - all the luxury if cheesecake with fewer calories. I didn't use the pasteurized egg product - I don't even know what that is. I just used a little more lemon juice to bind it together, which worked fine. I found the base to be a little crumbly, but I notice that in the photo, Ellie's base looks crumbly too. I guess that is how it is meant to be, but if you want a firmer base, use a little more butter.
To see what everyone else made this week, visit the LYL section of the EwE website.
sounds good to me - I wonder if the egg product is that egg powder (or maybe egg white powder or pavlova powder) that I have seen in shops occasionally - good to hear you can get along without it and it would be great for summer days here if the weather wasn't so odd!
ReplyDeleteOh no Cakelaw! I hope life gives you some lemonade soon just in time for Christmas! :D
ReplyDeleteI'm not a big cheesecake fan but I really do like lemon stuff! I have a recipe picked out and will make this afternoon. Good theme!
ReplyDeleteI hope life is done throwing you lemons. These bars sound good. Egg beaters are a liquid egg product usually egg whites only. They were popular during the whole low cholesterol diet fad. It sounds like she used them since this is a no bake recipe and the liquid eggs are pasteurized. Have a good weekend.
ReplyDeleteDiane's description of the egg substitute is spot on. Your bars look delicious, I love how fluffy they are...that and tasting like lemon is a win win in my book. Thanks for the lemon theme this week...my favorite flavor, sweet or savory, I'm a lemon nut. :-) And no one ever pairs it with chocolate...why is that? Another win in my book. lol
ReplyDeleteI made this. It WAS incredibly easy and we loved it. Definitely something to make often. No egg sub in Australia? Interesting. I guess we have the same problem when we cook with Donna and have 'odd' ingredients.
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