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Lemon Bars

User Rating 5 Star Rating (1 Review)


Lemon Bars

Dairy-Free Lemon Bars.

© 2009 Ashley Skabar, licensed to About.com, Inc.

Easy to make and always a crowd-pleaser, these dairy-free lemon bars are one recipe you'll make again and again for your lactose-free loved ones.

Makes 9-12 bars

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes


  • For the Crust:
  • 2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 6 T. dairy-free soy margarine, softened
  • For the Lemon Filling:
  • 4 large eggs, lightly beaten
  • 3/4 cups lemon juice
  • 1 cup white granulated sugar
  • 1 cup confectioners' sugar
  • 1/4 cup all-purpose flour
  • 2 T. fresh lemon zest
  • 1 t. baking powder


1. Preheat the oven to 350 F. Lightly grease a 9" x 13" baking pan and set aside.

2. Prepare the crust. In a medium-sized mixing bowl, sift together the flour and confectioners' sugar until combined. Using a food processor or pastry cutter, cut in the soy margarine until the mixture is crumbly. Press the mixture evenly into the prepared pan with your fingers until all the mixture is used and the entire dish is covered. Baked for 15 minutes, or until the crust is lightly golden.

3. Meanwhile, prepare the filling. In a large mixing bowl, whisk together the eggs, lemon juice and white granulated sugar until well combined. In another medium-sized mixing bowl, sift together the confectioners' sugar, flour, zest and baking powder until well combined. Add the dry ingredients to the eggs and lemon juice, mixing until combined. Pour the mixture onto the hot crust and bake for another 25-30 minutes, or until the bars are set and develop a lightly golden skin on their surface. Allow to cool completely on a wire cooling rack before cutting into bars.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best lemon filling I have ever tried to make!, Member SteffyG

Be careful when you cook the initial layer of crust - I ended up overcooking it because it never really went golden. I would recommend not more than 20 min of baking for this step. I used 8 T of margarine instead of 6 - the crust didn't seem crumbly enough. I used less lemon zest than the recipe called for (the zest of two lemons). Despite an overly crispy bottom layer - this recipe was a hit! I highly recommend making it!

3 out of 3 people found this helpful.

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