The non-vegan version of this recipe made a very unique lemon bar. It wasn't gooey or fudgy in the way others are, it made an impossibly soft and moist filling that was more like a super soft cheesecake texture than a brownie. I've tried making a vegan version of this filling 4-5 times now and it never works like at all. It doesn't visually set in the oven EVER.
Does anyone have an understanding of baking/chemistry to be able to figure out what ingredients I can use to replace the eggs/sweetened condensed milk in the filling and explain what I need to do as far as bake time/visual queues so that I don't keep ruining these? I didn't consider until literally writing this post that maybe I just need to pull it before it looks ready and it'll firm up as it cools but can a pro help me out before I throw away another batch?
by allidoishuynh2