Lemon is one of those year round flavors. The zesty fruit actually peaks in winter, but it’s bright flavor begs to be used in spring and summer desserts. And there is no better way to enjoy it than in some almost-traditional dairy-free lemon bars.
Dairy-Free Lemon Bars as Good as the Classic Recipe
These dairy-free lemon bars have a deliciously soft crust and a sweet-tangy filling. They’re perfect for potlucks, barbecues, and bake sales. And they are quite easy to make!
This recipe with photo and video was shared with us by Culinary.net. They adapted the recipe from Better Homes & Gardens, and we adapted it a little more.
Special Diet Notes: Dairy-Free Lemon Bars
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
For gluten-free, dairy-free lemon bars you can substitute your favorite gluten-free flour blend for the all-purpose flour. But I recommend one that uses a binder like xanthan gum since the crust is egg-free.
For egg-free lemon bars, you can try aquafaba as a substitute or bake one of these vegan recipes: Lively Lemon Bars or Lemon Cheesecake Bars.
- 2 cups + 3 tablespoons all-purpose flour, divided
- ½ cup powdered sugar, plus additional for topping
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¾ cup dairy-free buttery sticks or shortening (in a pinch, can sub coconut oil)
- 1½ cups sugar
- 4 eggs, lightly beaten
- ¾ cup lemon juice
- ¼ cup lite canned coconut milk, full-fat canned coconut milk, or plain dairy-free creamer
- 1 teaspoon lemon zest
- Heat oven to 350° F.
- Line a 9x13-inch baking dish with parchment paper with some overhang.
- In a large bowl, whisk together the 2 cups flour, ½ cup powdered sugar, cornstarch, and salt. Add the buttery sticks or shortening and whisk until evenly-sized coarse crumbs form.
- Press the mixture evenly and firmly into the bottom of your prepared baking dish.
- Bake for 18 to 20 minutes.
- In a medium bowl, whisk together the sugar, eggs, lemon juice, lite coconut milk or creamer, remaining 3 tablespoons flour, and lemon zest.
- Pour the filling over the hot crust.
- Bake for 15 to 20 minutes. The filling will set up more as it cools.
- Place the baking dish on a wire rack and let cool completely.
- Using the parchment overhang, lift the bars from the dish and place on a cutting surface. Cut into bars and sprinkle with powdered sugar, to serve.
It would have been nice if you anticipated your readers being beginners and reminded us to use pie weights or rice. I foolishly poked a hole in my crust when it bubbled, and the filling got underneath when I poured it over.
No pie weights should be used. This is a classic shortbread base, not a pie crust base. It is for beginners and experienced bakers as written. I’m sorry that you had any difficulty with it!
These sound amazing! Is there a good substitute for the egg in this recipe? Unfortunately we also have an egg allergy.
Thank you for the reminder, I meant to add egg-free options! I’ve added them to the Special Diet Notes above the recipe.
Would flax eggs work as well?
I’ve never tried them, but that wouldn’t be my first choice for testing. They would affect the flavor and don’t have quite the same consistency. Chia eggs possibly.