Dairy Free Lemon Bars
Bright, tangy, and dusted with a cloud of powdered sugar, these lemon bars deliver everything you want from the classic dessert — a buttery shortbread crust and a silky, intensely citrusy filling — without a drop of dairy in sight. The secret to the crust is solid refined coconut oil, which gets worked into the flour and powdered sugar until it mimics that crumbly, press-in texture you'd normally get from cold butter. It bakes up golden and firm, giving the lemon filling a sturdy base that holds its shape when you slice into it. The filling itself is built on fresh lemon juice and zest from real lemons, plus eggs and egg yolks for richness and that gorgeous set — no cream, no butter, no compromise on flavor. Straining the filling through a fine-mesh sieve before it goes into the oven is a small step that makes a big difference, giving you that smooth, clean top layer. The bars need a full chill in the fridge before cutting, which is worth every minute of patience — they slice cleanly into 16 neat squares that look like they came from a bakery case. Whether you're baking for a crowd or just treating yourself, these are the kind of bars that disappear fast.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- ¾ cup refined coconut oil, solid but scoopable (not melted)
- 1 tsp vanilla extract
For the filling
- 4 large eggs
- 2 large egg yolks
- 1 ½ cups granulated sugar
- 1 tbsp lemon zest (from about 3 lemons)
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- ¼ cup all-purpose flour
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting.
- 2
In a large mixing bowl, whisk together the 2 cups flour, 1/2 cup powdered sugar, and salt. Add the solid coconut oil and vanilla extract, then use your fingertips to work the oil into the flour mixture until it resembles coarse, damp sand and holds together when pressed — about 2 minutes. Press the mixture evenly into the bottom of the prepared pan in a firm, compact layer.
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