Imagine sinking your teeth into a slice of heaven – a tangy, sweet, and utterly irresistible lemon bar that's not only dairy-free but also incredibly easy to make. These sunshine-inspired treats will transport you to a citrusy paradise, proving that dietary restrictions never mean compromising on flavor. Whether you're lactose intolerant, following a dairy-free lifestyle, or simply craving a refreshing dessert, these lemon bars are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/2 cup fresh lemon juice
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine almond flour, melted coconut oil, and maple syrup. Mix thoroughly until a consistent crumbly dough forms.
- Press the crust mixture evenly into the prepared baking pan, using the back of a spoon or your fingers to create a smooth, compact base.
- Bake the crust for 10-12 minutes until the edges turn light golden brown. Remove from oven and let cool slightly.
- In a separate bowl, whisk together fresh lemon juice, cornstarch, salt, and lemon zest until the cornstarch is completely dissolved and the mixture is smooth.
- Pour the lemon filling over the partially baked crust, ensuring an even distribution.
- Return the pan to the oven and bake for an additional 15-18 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from oven and let cool completely at room temperature for about 30 minutes.
- Once cooled, refrigerate for at least 2 hours to allow the bars to firm up completely.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 12 even squares.
- Optional: Dust with powdered coconut sugar or additional lemon zest before serving. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your lemon juice and other ingredients are at room temperature for smoother mixing and consistent texture.
- Zest Like a Pro: Use a microplane or fine grater to get delicate lemon zest without the bitter white pith.
- Crust Compaction: When pressing the crust, use the back of a measuring cup or a flat-bottomed glass to create an even, compact base.
- Cornstarch Trick: Whisk the cornstarch thoroughly to prevent lumps in your lemon filling.
- Cooling is Crucial: Allow the bars to cool completely at room temperature, then refrigerate to achieve the perfect set and slice-able texture.
- Precision Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, neat squares.
- Storage Tip: These bars keep best in an airtight container in the refrigerator and actually develop more intense flavor after a day.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 0mg
