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Dairy Free Lemon Bars Recipe

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4.4 from 38 reviews

These Dairy Free Lemon Bars are a delightful gluten-free and vegan treat featuring a crisp shortbread crust and a tangy, creamy lemon filling made with fresh lemon juice and full-fat coconut milk. Sweetened naturally with erythritol, they offer a refreshing citrus dessert that’s perfect for those avoiding dairy and gluten.

Ingredients

Crust

  • 1 cup gluten-free flour
  • 1/4 cup erythritol
  • 1/2 cup unsalted vegan butter, melted

Filling

  • 1 1/2 cup erythritol
  • 6 tbsp cornstarch
  • Pinch turmeric (optional for color)
  • 3/4 cup fresh lemon juice
  • 1 1/4 cup full-fat coconut milk

Optional Garnish

  • Powdered sugar for dusting
  • Lemon slices or zest for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, whisk together the gluten-free flour and 1/4 cup erythritol until combined. Add the melted vegan butter and mix until a uniform dough forms.
  3. Press and Pre-Bake Crust: Firmly press the dough into the prepared pan, spreading evenly to about 1/4 inch thickness without gaps. Bake the crust for 10 to 15 minutes until lightly golden. Remove from the oven and allow it to cool.
  4. Prepare the Filling: In a medium saucepan, combine 1 1/2 cup erythritol, cornstarch, and a pinch of turmeric. Whisk in the fresh lemon juice until thoroughly blended and lump-free.
  5. Cook the Filling: Place the saucepan over medium heat, stirring until the erythritol dissolves. Slowly add the full-fat coconut milk while stirring continuously to keep the mixture smooth. Continue stirring every minute or so until the mixture thickens into a curd. Remove from heat but keep the filling warm.
  6. Assemble Bars: Pour the warm lemon filling evenly over the cooled crust and smooth the surface with a spatula.
  7. Bake the Filled Bars: Return the pan to the oven and bake for an additional 30 minutes at 350°F, allowing the filling to set.
  8. Cool and Chill: Remove from oven and let cool at room temperature for about 30 minutes. Then place in the refrigerator to chill for 1 to 2 hours, or preferably overnight, to allow the bars to firm up completely.
  9. Serve: Once chilled, lift the bars out of the pan using the parchment paper. Dust the top with powdered sugar, and optionally garnish with lemon slices or zest. Cut into 12 squares and serve.

Notes

  • For added color, turmeric is optional and can be omitted if desired.
  • Make sure the filling is warm but not cooled before pouring over the crust to ensure an even spread.
  • Chilling overnight yields the best texture and flavor.
  • Use full-fat coconut milk for creaminess and the best consistency.
  • Powdered sugar dusting is optional but adds a nice presentation and touch of sweetness.

Find it online: https://recipethrive.com/dairy-free-lemon-bars-recipe/