Dairy Free Lemon Bars

Hey, it happens. Sometimes you want something sweet but you're just not in the mood for chocolate. I've got good news. You don't need to look any further because my Dairy Free Lemon Bars have got you covered. Tart and sweet, coming together in one gooey bite... 

I'm drooling already. Keep scrolling to learn how to make this dairy free dream a reality. 

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Ingredients for these Dairy Free Lemon Bars

Don't let words like dairy free—or dessert—scare you. These Dairy Free Lemon Bars require ingredients you probably already have on hand. 

For the crust:

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: For my paleo friends. Note: You can use regular flour, but I haven't tested this. Be advised that the ratios are not equivalent.

Powdered Sugar: Yes, that's right. Even the crust is sweet.

For the lemon filling:

Eggs: One of the most important ingredients! Eggs provide structure, flavor, and texture.

Granulated Sugar: You might know this as white sugar.

Lemon Juice: She's the star of the show!

Coconut Flour: Just over a tablespoon of this flour will work magic with the eggs to create a nice, smooth filling.

Equipment Needed

Just like the ingredients, you don't need fancy equipment to whip up these Dairy Free Lemon Bars. All you need are: a mixing bowl, parchment paper, measuring spoons and cups, a hand mixer, 8x8 baking dish, and a sifter.

How to make these Dairy Free Lemon Bars

1. Preheat your oven to 325 degrees F.

2. Cut together coconut flour, butter, and powdered sugar until it’s fine to make the crust. I used my hand mixer on low until the butter was evenly separated (about 4-5 minutes).

3. Using your hands, press the mixture into a greased 8x8 pan. Bake for 20 minutes.

4. While cooking, beat eggs in a mixing bowl. Add in lemon juice, sugar and flour. Mix well.

5. Pour over baked crust. Return to 325 degree F oven and bake for 28-32 minutes or until lemon mixture has completely cooked. Cool slightly. 

6.  Sift powdered sugar over top.

7. When cool, cut into equal sized bars.

Substitution Notes

This recipe has not been tested with other flours. If you're going to substitute another flour in place of coconut flour, keep in mind that the ratio is not equivalent to all purpose flour. 

I recommend using butter when making the crust instead of coconut oil because the coconut flour will absorb too much of it, failing to create a crust with a shortbread texture.

More citrusy desserts to love

Tequila Key Lime Pie

Lemon Puppy Chow

Glazed Greek Yogurt Lemon Quick Bread

Key Lime Pie Milk Shake

Grapefruit Bars

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