Why you’ll love these dairy free lemon bars
Lemon bars have always been one of those desserts that feels fancy but is actually pretty straightforward to make. The bright, tangy filling paired with a buttery shortbread crust is such a classic combination.
These dairy free lemon bars have all the bright lemon flavor you want with a perfectly sweet-tart balance. The crust is buttery and crumbly, and the filling sets up beautifully with a smooth, creamy texture.
So if you have a lemon lover in your life, this recipe is for them.
More dairy free desserts: lemon poppy seed bundt cake / sugar cookie fruit pizzas / strawberry lemonade cupcakes / dairy free cheesecake cups
Ingredient notes:
- Dairy free butter – Use your favorite brand of dairy free butter. We like Earth Balance buttery sticks, but any brand should work. Make sure the butter is cold and cubed before adding it to the food processor.
- Lemon zest – Fresh lemon zest is essential for both the crust and filling. It adds so much bright lemon flavor. You’ll need about 5-6 medium lemons total for both the zest and juice.
- Lemon juice – Freshly squeezed lemon juice is best. You’ll need about 1 cup, which comes from approximately 4-5 lemons. Bottled lemon juice will work in a pinch, but fresh tastes noticeably better.
- All-purpose flour – All-purpose flour works perfectly in both the crust and filling. The flour in the filling helps it set properly, so don’t skip it.
- Eggs – The eggs help the filling set and give it that classic custardy texture. I haven’t tested this recipe with egg replacers.
- Sugar – Granulated white sugar is what you need for both components. The filling needs quite a bit of sugar to balance the tartness of all that lemon juice.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Line your pan with parchment paper. This makes removing the bars so much easier. Let the parchment hang over the edges so you can lift the whole batch out before slicing.
- Pour the filling onto the warm crust. You want to add the filling while the crust is still warm from its initial bake. This helps the filling adhere better.
- Let them cool completely before cutting. I know it’s tempting, but the bars need to the cool on the counter and then chill in the fridge before slicing. This helps them set properly so you get clean cuts.
- Storage tips: These lemon bars will keep in an airtight container in the fridge for up to 5 days. If you need to stack them to store, layer a piece of parchment or wax paper between the bars to prevent them from sticking.
Don’t have a food processor?
A 7-cup food processor is the smallest size that will comfortably handle the filling ingredients recipe in one batch. Anything smaller and you risk the mixture overflowing when you add the eggs and lemon juice. I love my Cuisinart food processor, which has plenty of room for a recipe like this.
If you have a small food processor, you can still use it for the crust since that’s a smaller batch. For the filling, just blend the sugar and lemon zest to get a finer texture, then mix the blended sugar with remaining ingredients in a mixing bowl.
Frequently asked questions
The filling should be set and look dry on top, but still have a slight jiggle in the center when you gently shake the pan. It will continue to set as it cools. If you over bake them, the filling can crack or become rubbery.
Yes, these freeze really well. Cut them into squares and freeze in a single layer on a baking sheet, then transfer to a freezer-safe container. They’ll keep for up to 3 months. Thaw in the refrigerator before serving.
This recipe is designed for a 9×13-inch pan and I really don’t recommend using a different size. Using a smaller pan will make thicker bars and require longer baking time. Using a larger pan will make thinner bars that bake faster.
More dairy free treats: dairy free strawberry shortcake / dairy free key lime pie / dairy free blueberry muffins / chocolate peanut butter pretzel bites
Dairy Free Lemon Bars
Ingredients
For the crust:
- 1/2 cup sugar, 100g
- 1 tablespoon lemon zest
- 2 1/2 cups all-purpose flour, 300g
- 12 tablespoons dairy free butter, cold and cubed
For the filling:
- 3 cups sugar, 600g
- 3 tablespoon lemon zest
- 1/2 cup all-purpose flour, 60g
- 1 cup lemon juice
- 8 large eggs
- 1 pinch coarse salt
For topping:
- 1/4 cup powdered sugar
Instructions
- Mise en place. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Then, gather and measure all of your ingredients before you begin.
- Make the crust. In the bowl of a food processor, add the sugar and lemon zest and pulse until combined. Add the flour, cubed cold butter, and salt. Process until the mixture resembles coarse crumbs and sticks together when pressed between your fingers.Press the crust mixture evenly and firmly into the bottom of the prepared pan. Bake for 15 minutes, or until the edges are just beginning to turn golden.
- Make the filling. While the crust bakes, add the sugar, lemon zest, and flour to the food processor (no need to clean it from the crust) and pulse until combined. Add the lemon juice and eggs directly to the food processor and blend until completely smooth with no lumps.
- Bake the lemon bars. Pour the filling over the warm crust and return to the oven. Bake for 25 minutes, or until the filling is set but still has a slight jiggle in the center when gently shaken.
- Cool and serve. Let the bars cool completely at room temperature, then refrigerate for at least 2 hours before cutting. Use the parchment overhang to lift the bars out of the pan, dust with powdered sugar, then cut into squares. If needed, top with additional powdered sugar before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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