Sometimes you want something sweet but you're just not in the mood for chocolate. Look no further than these Dairy Free Lemon Bars. Tart and sweet, coming together in one gooey bite.
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About these Dessert Bars
There's something about a sweet and citrus combo that just makes a perfect dessert. The contrasting flavors are delightful and quite honestly, droolworthy.
These Lemon Bars have a perfectly soft and luscious shortbread crust made from a combination of plant-based butter and coconut flour making them both gluten and dairy free!
The filling in these Dairy Free Lemon Bars is rich and moist. When you sink you're teeth in you'll wonder how a recipe so simple turned out so amazing. And if you love this flavor combo, I think you'll also enjoy these Grapefruit Bars or this Lemon Puppy Chow, too!
Recipe Ingredients
- Plant-based Butter: This will make the recipe dairy-free. You can use regular butter if you'd like. Just keep in mind that the recipe will no longer be dairy free. Whatever you choose, let it come to room temperature.
- Coconut Flour: Making these bars okay for a gluten free diet! Substitute with caution because coconut flour has significantly different ratios as compared to other flours — it's much drier.
- Eggs: One of the most important ingredients! Eggs provide structure and texture to the filling.
- Lemon Juice: Freshly squeezed is HIGHLY recommended. It has so much more flavor than store bought.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
- Preheat your oven to 325°F.
- Beat together coconut flour, butter, and powdered sugar with a hand mixer for 4-5 minutes or until it’s a well mixed crumbly texture.
- Using your hands, press the mixture into a greased 8x8 pan. Bake for 20 minutes.
- While the crust bakes, grab a mixing bowl and beat the eggs. Add in lemon juice, sugar and flour. Mix well.
- Pour wet mixture over baked crust. Return to oven and bake for another 28-32 minutes or until lemon mixture has completely set.
- Let cool slightly, then add powdered sugar over top.
- Cut into 12 equal sized bars and enjoy!
Recipe FAQs
These bars should be stored in the fridge after they have been baked. Otherwise, they’ll become an ooey lemon soup. These can also be frozen. Wrap them individually in plastic wrap and freeze for up to 3 months.
I HIGHLY recommend using butter when making the crust instead of coconut oil or another fat substitute because the coconut flour will absorb too much of it, failing to create a shortbread texture.
These Lemon Bars are sticky! A tip when cutting these dessert bars is to spray your knife with cooking spray before making slices. I also suggest making small marks in the edges of the bars where you’re going to cut to ensure you’ve got even pieces before cutting through.
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Recipe
Dairy Free Lemon Bars
Equipment
- Hand Mixer
- Mixing bowls
- 8 x 8 baking dish
- parchment paper
- Sifter
- Measuring cups and spoons
Ingredients
For the crust
- 4 tbsp plant based butter, room temperature
- 1 cup coconut flour
- ½ cup powdered sugar
For lemon filling
- 3 eggs
- 1½ cup granulated sugar
- 5 tbsp lemon juice
- 1½ tbsp coconut flour
Toppings
- ½ tsp powdered sugar
Instructions
- Preheat your oven to 325° F.
- Beat together coconut flour, butter, and powdered sugar with a hand mixer for 4-5 minutes or until it’s a well mixed crumbly texture.
- Using your hands, press the mixture into a greased 8x8 pan. Bake for 20 minutes.
- While the crust bakes, grab a mixing bowl and beat the eggs. Add in lemon juice, sugar and flour. Mix well.
- Pour wet mixture over baked crust. Return to oven and bake for another 28-32 minutes or until lemon mixture has completely set.
- Let cool slightly, then add powdered sugar over top.
- Cut into 12 equal sized bars and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find DAIRY FREE LEMON BARS calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney says
CANNOT wait to try these! Lemon bars are so underrated.
Hayley Carlson says
These lemon bars were so easy to make! It was absolutely delicious, I would definitely make it again!
Meghan Glaser says
These lemon bars were amazing and super easy to make! They are perfect for spring time or non-chocolate lovers. I'll definitely be making them again!
Madison Riggs says
These were incredible! I love that they were gluten free so all of my friends could eat them, and I think the coconut flour elevated it to a new level compared to normal lemon bar recipes! Can’t wait to make these on repeat
Sydney Van Acker says
The texture of these bars is so perfect. They're perfectly sweet and slightly tart. Made these for a potluck and they were gone fast!
Courtney Paige says
Oh, lemon bars are one of my favorite desserts - especially when they're done well. LOVE them!