Dairy-Free Classic Lemon Bars
Bright, tangy, and utterly irresistible, these Dairy-Free Classic Lemon Bars deliver all the luscious citrusy goodness of the traditional dessert without a drop of dairy! The buttery shortbread-inspired crust, made with creamy coconut oil, serves as the perfect foundation for a vibrant lemon filling crafted with fresh lemon juice, zesty lemon zest, and aquafaba for a velvety, custard-like texture. A pinch of turmeric adds a hint of golden color, while a delicate dusting of powdered sugar completes the look. Naturally dairy-free and perfect for vegans, these lemon bars are an easy-to-make treat that's both indulgent and refreshing. Whether you're hosting a gathering or simply craving a sweet snack, these zesty bars are a crowd-pleasing dessert that shines in any season!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Coconut oil, solid but scoopable
- 0.75 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1.5 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.25 teaspoon Turmeric
- 6 tablespoons Aquafaba (liquid from canned chickpeas)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides.
In a medium bowl, combine 1.5 cups of all-purpose flour, 0.5 cup of granulated sugar, and 0.25 teaspoon of salt.
Cut in the solid coconut oil until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish and bake in the preheated oven for 15 minutes, until lightly golden.
While the crust is baking, prepare the lemon filling. In a medium saucepan, combine 0.75 cup of fresh lemon juice, 1 tablespoon of lemon zest, 1.5 cups of granulated sugar, 3 tablespoons of cornstarch, and 0.25 teaspoon of turmeric.
Heat over medium heat, whisking continually until the sugar is dissolved and the mixture becomes thick and smooth.
In a small bowl, lightly whisk 6 tablespoons of aquafaba until frothy, then add it to the lemon filling along with 1 teaspoon of vanilla extract. Mix until well incorporated.
Once the crust is ready, remove it from the oven and pour the lemon filling over the hot crust.
Return the dish to the oven and bake for an additional 25 minutes, or until the filling is set and does not jiggle much when shaken.
Allow the lemon bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to firm up.
Once chilled, use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar before slicing into squares.
Serve and enjoy!
Nutrition Facts
Calories |
3931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 147.7 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 590.0 g | 215% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 420.6 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
