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When life gives you lemons, make lemon bars! This rings true for anyone that might have an allergy or food intolerance. I am 32 and just a few months ago, I discovered that I have a gluten and dairy intolerance. Talk about a surprise! Yet, I am doing my best to not let in get me down. Instead, I am reframing the situation as an opportunity to become more creative in the kitchen. With the spring season in full swing, I decided to get messy in the kitchen and work on a gluten-free, dairy-free, and nut-free lemon bars recipe.
Let me be clear, that this recipe isn’t a compromise. Even your loved ones without food intolerances or allergies will enjoy them. These gluten-free lemon bars are delicious and taste like pure sunshine! I just had to share. Let’s get to it!Jump to Recipe
Dairy-Free, Nut-free, & Gluten-Free Lemon Bars
I know what you are thinking. This recipe is gluten-free so will the crust turn out? Yes! By combining the right flours you can have a crust that is just as delightful. It won’t be gritty and it definitely will not fall apart if you prepare it properly. Don’t worry I tested this process out so you don’t have to!
This recipe is even nut-free which is typically hard to find, due to most people using almond flour. However, I’m not a big fan of the texture when using almond flour. It’s just not for me. If you are new to being gluten-free like myself, then give yourself time to learn a new way of baking. I’ve always found baking relaxing so why should baking with new ingredients be any different?
For this particular recipe, I wouldn’t mess too much with alternatives for the flours used. Each one serves a specific function to produce a crust with an awesome texture. To avoid wasting ingredients, always be sure to do some research before making any adjustments.
This recipe does use eggs, but I am totally open to testing out a vegan version of this recipe if anyone is interested. Be sure to let me know in the comments!
Gluten-Free Lemon Bars Recipe
Gluten-free, Dairy-free, and Nut-free
Lemon Bar Crust
Preheat your oven to 350 degree F. Next, line an 8 x 8” baking dish with parchment paper from the bottom to up along the sides to make it easier to remove after cooling.
For the lemon bar crust: grab a large bowl and mix the wet ingredients until the consistency is smooth. (Tip: You can use a whisk, fork, or an electric mixer.)
Gradually add in the dry ingredients. (Tip: Use a sifter when adding flours into a bowl to ensure clumps are gone.) Mix well to form a dough. If you find your dough is too runny then add a tablespoon of coconut flour in at a time until it thickens up just enough so you can press the dough into the pan. It won't be entirely dry due to the coconut oil. No worries!
Be sure to press the crust into bottom of parchment paper evenly, then poke at least 12 times all over with a fork.
Place the crust into the oven and set a timer for 10-13 minutes. Don't take it out until it is lightly brown on the edges. (This will depend on how hot your oven runs so keep a watchful eye on it)
For the filling: while the crust is in the oven, mix the ingredients for the filling until it is smooth and yellow in color.
IMPORTANT: Once the crust's first bake is done. You must be ready to pour the filling over the hot crust. Reduce the oven's temperature to 325 degrees F and bake for an additional 15-18 minutes. The filling should be set enough so the middle doesn't wiggle.
Once the baking time is done, remove from the oven and allow the pan to cool entirely. Once it is cooled, cover the pan with foil or saran wrap and refrigerate overnight. Or for at least 2 hours before serving so it can set entirely and firm up.
To serve, use a long sharp knife to cut out squares to form neat edges.
Optional: Sift on some powdered sugar to add an extra special touch. Enjoy!
- You can store leftovers in an airtight container for up to 6 days
- By using a lemon press, I only needed 2 large lemons.
- If you aren’t fond of tart flavors, then feel free to add more sweetener to the filling. Just don’t entirely remove the sweetener, because that could reduce the moisture in bake thus resulting in cracks on top.
- If you decide you want to alter the usage of flours for this recipe, be sure to do research first. Each flour has a specific function from binding to ensuring a good texture. You can easily find the flours at your local grocery store or online.
- This dessert goes great with some dairy free vanilla ice-cream or some coconut whipped cream!
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Easy Lemon Bar Recipe
So what do you think? Are you ready to make some delicious treats? This recipe is very easy. You don’t have to be a pro-baker. Lemon bars are the perfect addition for your next Sunday brunch or an afternoon tea with friends. The bright citrus flavors are the perfect introduction to the spring and summer seasons. So have faith in your baking skills and give this recipe a try.
Now let’s get out that mixing bowl and get started. Be sure to follow and tag me on instagram if you decide to make these! I would love to see how your stunning lemon bars come out.
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Hello everyone! I am a Boston based blogger that loves all things travel and lifestyle. You can usually find me working away at my university job, snapping pictures, thrifting, or trying out some new recipes.