Low FODMAP Dairy Free Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

4.9

(21)

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

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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