Dairy-Free Lemon Bars
Servings: 16 squares
Calories: 217kcal
Dairy-Free Lemon Bars: buttery, lemony, bright, and sweet but without any dairy or butter. These bars are a true taste of sunshine. They are perfect for baby or wedding showers, spring picnics, potlucks, and housewarming gifts. Gluten-free adaptations included below!
Print
Pin
Ingredients
Crust
- 1¼ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon fine salt
- 10 tablespoons vegan butter
Lemon filling
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1½ tablespoons lemon zest
- ⅔ cup lemon juice
- pinch of salt
- 3 large eggs
- 3 egg yolks
- 4 tablespoons vegan butter
- powdered sugar for dusting optional
Instructions
Crust
- Preheat the oven to 350°F (175°C) and line an 8x8-inch square pan with parchment paper, making sure all sides are covered.
- In a bowl, combine flour, sugar, and salt. Whisk to combine. Add the vegan butter and work it into the flour mixture using a fork, pastry cutter, or your fingers. You can also do this step in the food processor.
- Push the dough into the prepared pan, creating a flat layer. If the dough is too soft, stick it in the freezer for a few minutes to make it easier to work with.
- Freeze the pan for 5 minutes to chill the dough, and bake for 30 minutes, until golden brown around the edges. Take the crust out of the oven.
Lemon filling
- While the crust is cooling, preheat the oven to 325°F (160°C).
- Add the sugar and lemon zest to a bowl, and use your fingers to pinch the lemon zest with the sugar. Put the lemon sugar and cornstarch into a saucepan and whisk until combined.
- Add the lemon juice and salt to the pan, and heat it over medium heat while whisking occasionally for 2-3 minutes, or until the mixture thickens slightly. Take the pan off the heat.
- In a large bowl, add the eggs and yolks and whisk until smooth. While whisking constantly, slowly drizzle in the hot lemon juice mixture ¼ cup at a time.
- Once all of the lemon juice has been added to the eggs, pour the mixture back into the saucepan and heat it over medium-low heat and cook while whisking constantly.
- When the mixture reaches 175°F (79°C) or is thick enough to coat the back of a spoon, about 5-7 minutes, take the saucepan off the heat.
- Place a sieve over a bowl and pass the hot lemon curd through the fine mesh sieve to catch the lemon zest and any hardened bits of egg.
- Add the vegan butter 1 tablespoon at a time, mixing after each addition until the lemon curd is smooth and silky.
- Pour the lemon curd over the crust and smooth the surface using an offset spatula. Bake the lemon bars for 20-25 minutes, or until the mixture has a slight jiggle when you gently shake the pan.
- Let the bars cool completely in the pan (about 2 hours at room temperature) before chilling in the fridge for 1 hour. Lift the bars out of the pan using the parchment paper and use a sharp knife to cut the lemon bars into squares. Wipe the knife clean after each cut.
- Optional: dust with powdered sugar before serving.
Notes
- Storage Directions:
- Refrigeration: Leftover lemon bars keep covered in an airtight container in the refrigerator for 3-4 days. Covering them will cause the surface to get wet but will not affect the texture or flavor of the lemon bars.
- Freezing: The bars can also be frozen. Wrap them individually in parchment paper and freeze in a freezer-safe container for up to 3 months.
- Defrost: Thaw frozen lemon bars at room temperature for 30 minutes - 1 hour or in the refrigerator for 2-3 hours before enjoying.
- Gluten-Free: To make this recipe gluten-free, substitute 1-to-1 gluten-free flour (185g) for the all-purpose flour and follow the recipe directions as listed.
Love this recipe?Snap a photo and share tagging @aimadeitforyou or tag #aimadeitforyou!
Nutrition
Serving: 1square | Calories: 217kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Sodium: 109mg | Sugar: 16g