Lemon Pudding wafers
This recipe is one i found after searching on google for a lemon recipe. From wailana.com, it's vegetarian, egg free, and delicious!
Ingredients
- Filling:
- 3/4 cup fresh cashew milk*
- 1/4 cup fresh lemon juice
- 3/4 cup raw sugar or granulated fructose
- 1 Tbsp. eggless mayonnaise
- 1/2 tsp. vanilla
- 1/8 tsp. turmeric
- 3 Tbsp. cornstarch mixed with 3 Tbsp. water
- Wafer:
- 1 cup unbleached white flour
- 2 tsp. egg replacer powder
- 1/2 tsp. baking powder
- 1/16 tsp. baking soda
- 1/8 tsp. salt
- 1/4 cup safflower oil
- 3 1/2 to 4 Tbsp. water
- Confectioners sugar for garnishing (optional)
Method
Prepare the cashew milk as directed. Place in a small saucepan along with the next 5 filling ingredients and bring to a boil on medium heat. Slowly add the cornstarch mixture, whisking until thickened. Cook until very thick, then pour into a lightly oiled 8-inch square pan, spreading to fill the dish evenly. Chill until completely firm, at least 2 hours.
Preheat the oven to 375°F. For the wafers, combine the first 5 dry ingredients in a bowl. Add the oil, mixing until evenly crumbly. Slowly add the water until the dough forms a soft ball. Turn onto a well-floured work surface, kneading and turning a few times. Roll the dough into a 10x14-inch rectangle about 1/16 to 1/8 inch thick, adding a little more flour if necessary.
Using a sharp knife, cut the pastry into 2x1½-inch rectangles. (To get straight edges and even sizes, it's helpful to use a ruler.) You will need 32 wafers. With a spatula, place the pastry pieces on an oiled cookie sheet.** Bake for 10 minutes, then flip over and bake a further 2 minutes, or until crispy and golden brown. Cool.
To assemble, cut the lemon pudding into sixteen 2-inch pieces. Place each section of pudding between 2 wafers. Serve sprinkled with confectioners sugar if desired.
Makes 16 wafers
*Cashew milk: Blend 1/4 cup raw cashew pieces with 1 cup hot water until smooth. Strain through a fine strainer.
**For best results, I recommend using a cookie sheet that has a layer of air sandwiched between two sheets of metal; this promotes even cooking and minimizes the risk of burning.
Recipe is courtesy of: wailana