Dairy-Free Luscious Lemon Squares
Bright, tangy, and irresistibly creamy, these Dairy-Free Luscious Lemon Squares put a delicious, plant-based twist on a classic dessert. Featuring a buttery coconut oil crust and a smooth lemon filling made velvety with almond milk and cornstarch, each bite bursts with fresh citrus flavor. A hint of turmeric lends the filling its beautifully sunny hue, while a dusting of powdered sugar adds the perfect sweet finish. Ready in under an hour and free of dairy, this easy-to-make recipe is ideal for anyone seeking a refreshing, crowd-pleasing treat that balances indulgence with dietary flexibility. Perfect for spring gatherings, teatime, or simply satisfying your sweet tooth, these lemon squares are sure to brighten any occasion!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Coconut oil
- 0.25 teaspoon Salt
- 1 tablespoon Lemon zest
- 1 cup Almond milk
- 0.5 cup Cornstarch
- 0.75 cup Fresh lemon juice
- 0.25 teaspoon Turmeric powder (for color)
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
To prepare the crust, mix 1.5 cups of all-purpose flour, 0.5 cup of coconut oil (melted), 0.5 cup of granulated sugar, 0.25 teaspoon salt, and 1 tablespoon lemon zest in a bowl. Stir until the mixture resembles coarse crumbs.
Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15 minutes or until lightly golden.
While the crust is baking, prepare the lemon filling. In a medium bowl, whisk together 0.5 cup of cornstarch and 1 cup of almond milk until smooth.
Add 0.75 cup of fresh lemon juice and 0.5 cup of granulated sugar to the almond milk mixture. Stir to combine.
Add 0.25 teaspoon of turmeric powder to give the filling a vibrant yellow color, and mix well.
Once the crust is done baking, remove it from the oven and reduce the oven temperature to 325°F (165°C).
Pour the lemon filling over the hot crust, spreading it evenly.
Return the pan to the oven and bake for an additional 20 minutes or until the filling is set and slightly firm to the touch.
Remove from the oven and let the lemon squares cool completely in the pan on a wire rack.
Once cooled, dust the top with 2 tablespoons of powdered sugar.
Cut the lemon squares into 12 equal pieces and serve.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 236.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 494 mg | 10% | |
*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.
