Dairy free lemon bars with a creamy lemon filling on top of a buttery shortbread crust. This recipe uses really simple ingredients and can easily be made gluten-free as well.
Calling all lemon lovers. If you love the perfect combination of sweet and tart flavors of fresh lemons in dessert, this one's for you. The vibrant yellow lemon squares feel like pure sunshine in a pan.
After a few rounds of recipe testing, I've ironed out all the kinks to get these to taste just like classic lemon bars, dairy free or not. I hope this lemon bar recipe will soon become a favorite of yours as well.
Ingredients
Shortbread Crust
- All-purpose flour - the base, see the substitutions section below about using gluten-free flour.
- Granulated sugar - I love using organic cane sugar as a less refined option.
- Lemon zest - adds a nice zing of lemon to the crust.
- Melted coconut oil - use refined coconut oil for no coconut flavor.
- Pinch of salt - to balance out the sweetness.
Lemon Curd Filling
- Organic cane sugar - just enough to lightly sweeten the filling, but still keep it tart.
- Lemon zest - the key to getting a bright lemon flavor to come through.
- Fresh lemon juice - for lots of tangy lemon flavor.
- Eggs - this is what gives the filling structure and the egg yolks are what contribute to the creamy texture.
- Tapioca flour (also called tapioca starch) - helps thicken the filling as it cooks.
How to Make Dairy Free Lemon Bars
Make the shortbread crust. In a medium bowl (or the bowl of a food processor), combine flour, sugar, lemon zest, and salt. Mix in the melted coconut oil until a wet dough forms. Press dough into an even layer in a parchment paper-lined square pan. Bake the crust for 20 minutes or until lightly golden brown, then transfer the pan to a wire rack while you make the filling.
Make the filling. Combine the sugar and zest in a large bowl and massage the zest into the sugar with your fingers. Add in the eggs and whisk until the sugar and eggs are well combined before adding in the fresh lemon juice and the sifted flour. Whisk until smooth and pour the lemon mixture onto the warm crust.
Bake the lemon bars. Carefully place the lemon bars in the oven and bake for another 18 to 25 minutes or until the center no longer jiggles.
Let cool and cut. Cool in the pan on a wire rack for 1 hour at room temperature then cover with plastic wrap and place them in the refrigerator for another 2 hours to cool completely. Once cooled, dust with powdered sugar and cut into 9 squares, wiping the blade clean with a damp warm cloth between each cut.
Store. Store the lemon bars in an airtight container in the refrigerator for up to 4 days or tightly wrapped in the freezer for up to 2 months.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these dairy-free lemon bars using what you already have? Here are some ideas…
- Make gluten-free lemon bars - use a gluten-free flour blend with xanthan gum in it for the best results. I've had great success making these bars with King Arthur's Measure for Measure.
- No coconut oil? - use melted vegan butter instead.
- No tapioca starch? - you can also use cornstarch.
Tools Needed
- 8x8 square pan lined with parchment paper for easy removal
- Microplane
- citrus reamer
- fine mesh strainer - for the filling and for sprinkling powdered sugar on top
- measuring cups and measuring spoons
Frequently Asked Questions
Yes, lemon bars freeze very well. Wrap them tightly with plastic wrap or aluminum foil in the pan and freeze for up to 3 months. Let them thaw overnight in the refrigerator and sprinkle with powdered sugar before serving.
Wipe the blade of your knife with a damp warm cloth in between cuts to have clean-edged squares.
More Dairy Free Desserts
Dairy Free Lemon Bars (Gluten Free Option)
Ingredients
Lemon Shortbread Crust
- 1 cup all-purpose flour or gluten-free, see notes
- ¼ cup organic cane sugar
- ⅓ cup melted refined coconut oil
- 1 teaspoon lemon zest
- pinch of salt
Lemon Filling
- ½ cup organic cane sugar
- 1 tablespoon lemon zest
- 4 large eggs
- ½ cup fresh lemon juice
- 2 tablespoons tapioca flour/starch
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F.
- Make the shortbread crust. In a medium bowl (or the bowl of a food processor), combine flour, sugar, lemon zest, and salt. Mix in the melted coconut oil until a wet dough forms. Press dough into an even layer in a parchment paper-lined square pan. Bake the crust for 20 minutes or until lightly golden brown, then transfer the pan to a wire rack while you make the filling.
- Turn the oven temperature down to 325°F.
- Make the filling. Combine the sugar and zest in a large bowl and massage the zest into the sugar with your fingers. Add in the eggs and whisk until the sugar and eggs are well combined before adding in the fresh lemon juice and the sifted flour. Whisk until smooth and pour the lemon mixture onto the warm crust.
- Bake the lemon bars. Carefully place the lemon bars in the oven and bake for another 18 to 25 minutes or until the center no longer jiggles.
- Let cool and cut. Cool in the pan on a wire rack for 1 hour at room temperature then cover with plastic wrap and place them in the refrigerator for another 2 hours to cool completely. Once cooled, dust with powdered sugar and cut into 9 squares, wiping the blade clean with a damp warm cloth between each cut.
- Store. Store the lemon bars in an airtight container in the refrigerator for up to 3-4 days or tightly wrapped in the freezer for up to 2 months.
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