Dairy Free Lemon Bars

These dairy free lemon bars are made with a soft shortbread base and a creamy, tangy lemon curd. They come together easily and are perfect for any occasion. This recipe also includes a simple gluten-free option!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings bars

Calories 164kcal

Author Sally

Equipment

Ingredients

For the base:

¼ cup white sugar
½ cup plain flour
½ cup almond meal
½ cup desiccated coconut
60 grams (¼ cup) dairy free butter melted and cooled

For the filling:

4 eggs
¼ cup plain flour
1 cup white sugar
1 teaspoon vanilla extract
Zest of 1 lemon
½ cup fresh lemon juice

To finish:

Icing sugar to dust
Lemon slices optional

Instructions

Preheat the oven to 180°C (350°F) and line a 23x23 cm (9x9 inch) square cake pan with baking paper, allowing the sides to overhang for easy removal.
In a small bowl, combine the sugar, flour, almond meal, and coconut. Add the melted dairy free butter and stir until well combined. Press the mixture firmly into the prepared pan and smooth the surface. Bake for 15 minutes or until lightly golden.
While the base is in the oven, add all of the filling ingredients to a blender and mix just until creamy and combined. If you don’t have a blender, simply whisk everything together well. Pour the mixture over the baked base and bake for an additional 20-25 minutes or until the filling is set.
Set the lemon bars aside to cool completely in the pan before carefully lifting them out using the overhang of paper. Cut into bars, dust with icing sugar, and decorate with lemon slices if desired.

Notes

Gluten Free Option: To make this recipe gluten-free, substitute the plain flour for your favourite gluten-free flour blend. I like Bob’s Red Mill.

Nutrition