Of course I have all the usual difficulties when it comes to deciding to try a new recipe on the spur of the moment - matching the ingredient list with what I actually have on hand. Lemons? Not a problem - two trees in the backyard, however, they weren't quite ripe. I managed to find a few small ones but they didn't look very promising. Next issue; the recipe, being vegan, calls for the use of egg substitute. Hmmm I don't have that, as we use our own free range eggs. How many eggs do I use to replace a tablespoon of powdered egg replacer? Not really being able to get a sensible answer from google, I went with one and crossed my fingers. I didn't manage to squeeze out four tablespoons of lemon from the ones I got off our tree, so tossed in a little lime juice. I also used wholemeal flour.
I think I followed everything else pretty closely though ...
I just love the cute red Valentine's Day patty cake cases I bought the other day.
The recipe can be found here at Vegan Mother Hubbard.