Easy Dairy Free Lemon Bars Recipes
EASY, DAIRY-FREE LEMON BARS
Steps:
- For the crust: Preheat the oven to 350°F (175°C). Lightly spray an 8 x 8 inch (20 x 20 cm) square baking pan with cooking spray (or grease it with butter), then line with parchment paper, letting two sides overhang. (This will make it easier to pull the bars out of the pan later on.)
- In a large mixing bowl, whisk together the flour, ground nuts, powdered sugar, cornstarch, and salt. Drizzle in the oil, then stir with a fork or your hands until the mixture is fully moistened. Transfer to the prepared pan and firmly press it down to form a crust. Bake for 15 minutes or until light golden brown.
- While the crust is baking, make the filling: In a mixing bowl, whisk together the sugar, cornstarch, and salt. Whisk in the eggs, one by one, then whisk in the lemon zest and juice.
- When the crust is done, take it out of the oven. Whisk the filling once again just before pouring it over the hot crust. Carefully transfer the pan back into the oven and bake for 15-20 minutes more, or until the edges are lightly browned and the center is still slightly jiggly. (The bars will set fully as they cool.)
- Set the pan on a cooling rack and let the dairy-free lemon bars cool completely, at least 1 hour. Run a sharp knife around the edges of the pan, then carefully pull the bars out of the pan using the overhanging parchment paper. Cut into bars.
- SERVING: Sprinkle with powdered sugar right before serving. The lemon filling is moist, so it will moisten the sugar and make it disappear within 15 minutes.
- STORAGE: These dairy-free lemon bars are best enjoyed the day they're made. Store leftover lemon bars in an airtight container in the fridge for up to 1 day. Bring back to room temperature 15 minutes before serving, and dust with more powdered sugar right before serving to revive that iconic look.
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