Dairy Free Lemon Bars
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
9
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Calories
326 kcal
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Course
Dessert
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Cuisine
International
Dairy Free Lemon Bars
Description
The bars start with a crust made by mixing coconut flour with vegan butter, powdered sugar, lemon extract, and a pinch of salt. This mixture is worked until crumbly, pressed into a pan lined with parchment, and baked until golden. Coconut flour’s absorbency requires the use of butter rather than a liquid oil to maintain a proper shortbread texture. The lemon filling consists of eggs, granulated sugar, lemon zest, and lemon juice, whisked and poured over the baked crust before returning to the oven to bake until set. The bars chill in the freezer to firm up the filling, which retains a slightly gooey texture if not fully baked through, a preferred texture for some. A final dusting of powdered sugar adds sweetness and a delicate finish. These lemon bars provide a dairy-free alternative to traditional recipes while maintaining the tart and sweet balance.
Ingredients
Crust Ingredients
- 8 tbsp vegan butter room temperature, semi-melted
- 1 cup coconut flour
- ½ cup powdered sugar
- ½ tsp lemon extract
- pinch salt
Lemon Filling Ingredients
- 4 egg
- 1½ cup granulated sugar
- 1 lemon zest and juiced
- 1 tbsp lemon juice
Toppings
- ½ tbsp powdered sugar
Instructions
- Preheat your oven to 350° F.
- Use a pastry blender to fold together coconut flour, butter, and powdered sugar with a hand mixer for 4-5 minutes or until it’s a well mixed crumbly texture. The butter should be room temperature / semi melted in order to absorb the flour.
- Using your hands, press the mixture into a 8x8 pan lined with parchment. Bake for 10-12 minutes or until crust is golden brown.
- While the crust bakes, grab a mixing bowl and beat the eggs. Add in lemon zest, lemon juice, and sugar. Mix well.
- Pour wet mixture over baked crust. Return to oven and bake for another 15-20 minutes or until lemon mixture has completely set.
- Chill in the freezer for 30 minutes, then sift powdered sugar over top.
- Cut into 9 equal sized bars and enjoy!
Notes
- Coconut flour behaves differently than other flours; avoid substituting other flours without adjustment due to its dry, absorbent nature.
- Using vegan butter in the crust helps create the desired shortbread texture because coconut oil is absorbed too heavily by coconut flour.
- A slightly underbaked lemon filling results in a gooey texture after chilling, which some may prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 326kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 150mg | 6% |
| Potassium | 46mg | 1% |
| Fiber | 6g | 24% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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