How to Make Dairy-Free Lemon Bars with Almond Crust

Simple Summary

These dairy-free lemon bars feature a crisp almond crust and a tangy, creamy lemon filling, offering a delightful gluten-free and vegan twist on a classic dessert.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus 2 hours chilling)
• Servings: 16 bars
• Difficulty: Intermediate

Ingredients

For the Almond Crust:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp salt

For the Lemon Filling:

• 1 cup fresh lemon juice (about 4-5 lemons)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup coconut cream
• 1 tbsp lemon zest
• 1/4 tsp turmeric (for color, optional)
• 1/8 tsp salt

For Garnish:

• 2 tbsp powdered sugar (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a medium bowl, mix almond flour, melted coconut oil, maple syrup, vanilla extract, and salt until well combined.

3. Press the mixture evenly into the prepared baking pan. Bake for 15-18 minutes until lightly golden. Remove from oven and let cool while preparing the filling.

4. In a saucepan, whisk together lemon juice, sugar, cornstarch, coconut cream, lemon zest, turmeric (if using), and salt.

5. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, about 5-7 minutes.

6. Pour the hot lemon filling over the pre-baked crust, spreading it evenly.

7. Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

8. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 2 hours or overnight to set fully.

9. Once chilled, lift the bars out of the pan using the parchment paper. Cut into 16 squares.

10. If desired, dust the tops of the bars lightly with powdered sugar just before serving.

Chef's Notes

• For a firmer crust, you can add 1/4 cup of coconut flour to the almond flour mixture.
• Make sure to use full-fat coconut cream for the best texture in the filling.
• If the lemon filling is too tart for your taste, increase the sugar to 1 1/4 cups.
• These bars can be stored in an airtight container in the refrigerator for up to 5 days.
• For a variation, try using lime juice and zest instead of lemon for a key lime bar flavor.

Nutritional Info

Per serving (1 bar): Approximately 180 calories, 12g fat (mostly healthy fats from almonds and coconut), 18g carbohydrates, 3g protein, 2g fiber. These bars are a good source of vitamin C from the lemon juice and vitamin E from the almond flour.

Serving Suggestions

• Serve chilled for the best texture and flavor.
• Pair with a dollop of coconut whipped cream for extra indulgence.
• These lemon bars make an excellent dessert for summer barbecues or afternoon tea parties.
• For a festive touch, garnish with thin lemon slices or a sprinkle of lemon zest before serving.
• Enjoy with a cup of herbal tea or a glass of chilled prosecco for a delightful dessert experience.