Nickel Allergy Friendly Dairy Free Lemon Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Dairy Free Lemon Bars

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Ingredients

16 servings

For the crust

2 cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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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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