Can egg whites be substituted & shortening? I’m on a special diet for cancer treatment and can’t have yolks or butter.
Wendy replied: — June 28th, 2012 @ 5:32 PM
Irma, I’m so sorry to hear about your treatment. My aunt is stage 4 lung cancer. I know how hard it is for her to find things to eat while undergoing treatment. I think the shortening can be substituted for butter. The good thing about this recipe is that the crust does not need to rise. Even if it is a little crumbly from the shortening it will still taste great. I think egg whites would work fine instead of egg yolks. Make sure to use 2 egg whites for each whole egg. Let me know how it turns out.
I love lemon bars! As a health coach, I would have people substitute the granulated sugar for coconut palm sugar. It has a much lower glycemic and still has lots of minerals unliked granulated sugar. Other than that, they look fantastic, and I will even pin them on my sweet and healthy pinterest board!
These look amazing! Can’t wait to try them. 1 question though…what is Xanthum Gum, I have never heard of it (from Australia so not sure where I would look for it). Is there something that could be use instead? Thank you
Wendy replied: — June 30th, 2012 @ 8:09 PM
Hi Elizabeth! Xanthum gum is typically used by people who are allergic to gluten to add volume to gluten free baked goods. It’s habit for me to use it which is why I included it in this recipe. This crust is not something that needs to rise so you could probably get away without using it. Xanthum gum is really more essential for things like bread, cakes, muffins, etc.
I have missed lemon bars since being diagnosed with Celiac. These look so good, and I really want to try them.
I am a baking novice, though, as my baked goods usually came from bakeries. What is the purpose of using butter on the baking dish and then covering it with parchment? I thought you used one or the other, but have not seen a recipe before that called for both.