Dairy-Free Classic Lemon Bars

Bright, zesty, and wonderfully indulgent, these Dairy-Free Classic Lemon Bars are a plant-based twist on the beloved dessert, perfect for anyone avoiding dairy without sacrificing flavor. A buttery, coconut oil-based shortbread crust provides a tender and flaky foundation for the luscious lemon layer, made with freshly squeezed lemon juice, vibrant lemon zest, and a touch of turmeric for natural color. Instead of eggs, aquafaba steps in as the secret ingredient to achieve a smooth, custard-like texture that's perfectly set and irresistibly creamy. Finished with a dusting of powdered sugar, these bars are a showstopping treat ideal for spring gatherings, holiday desserts, or a tangy afternoon pick-me-up. Not only are they refreshingly citrusy, but they’re also easy to make, with just 20 minutes of prep time and minimal ingredients for an impressive, dairy-free dessert everyone will adore.

Nutriscore Rating: 34/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides.

Step 2

In a medium bowl, combine 1.5 cups of all-purpose flour, 0.5 cup of granulated sugar, and 0.25 teaspoon of salt.

Step 3

Cut in the solid coconut oil until the mixture resembles coarse crumbs.

Step 4

Press the mixture evenly into the bottom of the prepared baking dish and bake in the preheated oven for 15 minutes, until lightly golden.

Step 5

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.

Step 6

Heat over medium heat, whisking continually until the sugar is dissolved and the mixture becomes thick and smooth.

Step 7

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.

Step 8

Once the crust is ready, remove it from the oven and pour the lemon filling over the hot crust.

Step 9

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.

Step 10

Allow the lemon bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to firm up.

Step 11

Once chilled, use the parchment overhang to lift the bars out of the pan. Dust with powdered sugar before slicing into squares.

Step 12

Serve and enjoy!

Nutrition Facts

Serving size	(1080.4g)

Amount per serving	% Daily Value*
Calories	3931.1

Total Fat 181.2g	0%
Saturated Fat 147.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 597.5mg	0%
Total Carbohydrate 590.0g	0%
Dietary Fiber 6.9g	0%
Total Sugars 420.6g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 52.7mg	0%
Iron 8.9mg	0%
Potassium 426.0mg	0%

*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.

Source of Calories

Fat: 40.1%

Protein: 1.9%

Carbs: 58.0%