From Alice Enevoldsen and Jenn Purnell

Photo by Jenn Purnell

Bottom:

• 1 cup Lyle’s Golden Syrup (or light Karo – Karo will add corn!)
• ¼+ cup boiling lemon juice
• ¼- cup boiling water
• ½ tsp baking soda
• Several drops rose extract (or rose-flower water if that’s all you can get)
• As many pansy flowers (violas) as you have cupcake molds.

Top:

• ¾ cups flour
• ¼ cup granulated sugar
• ⅛ cup palm oil

Directions:

Make pie crust, put in silicone cupcake papers. Make top crumbs by mixing flour and sugar, then cutting in palm oil until it loosely clumps together. Set aside

Measure syrup in 2 cup glass measuring cup. Boil water. Boil lemon juice in a glass measuring cup in the microwave. Add baking soda to hot water.  Add water and lemon juice to syrup measuring cup and mix thoroughly.

Assemble pie by alternating layers of the liquid and the top crumbs – 3 layers of each.Bake at 375F for 20-30 minutes.

When cool, top with one pansy each. These are a great egg-free replacement for lemon bars. The texture is somewhat similar, and the flavor is pretty close.