Eggless Lemon Bars with Coconut Cream Curd
Classic lemon bars are almost always built on a custard filling loaded with eggs, which makes them off-limits for anyone avoiding them — but this version pulls off the same silky, tangy result using full-fat coconut milk and cornstarch as the thickening duo. The filling gets its gorgeous golden hue from a pinch of turmeric, so you'd never guess anything was swapped out. Fresh lemon juice and zest from real lemons keep the flavor bright and punchy, not artificially tart, and the buttery shortbread crust underneath bakes up crisp and crumbly in all the right ways. Cooking the filling on the stovetop until it's thick enough to coat a spoon before it ever hits the oven means you get that clean, firm slice every single time. A fine-mesh strainer pass before pouring ensures a perfectly smooth, lump-free layer that sets up beautifully after a chill in the fridge. Cut into 16 bars and dusted with a little powdered sugar, these are genuinely impressive enough to bring to a party — and nobody needs to know they're egg free unless you tell them.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups all-purpose flour
- ½ cup powdered sugar
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
For the lemon filling
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp turmeric
- 2 tbsp unsalted butter
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.
- 2
In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter cubes and work them in with your fingertips or an electric hand mixer on low speed until the mixture resembles coarse, damp sand with no dry flour remaining and the dough just begins to clump when pressed.
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