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Easy, Dairy-Free Lemon Bars

Easy, Dairy-Free Lemon Bars

The recipe for these easy, dairy-free lemon bars uses clever ingredients to create a better-for-you dessert that still delivers the puckery deliciousness of the original, classic treat. {Jump to Recipe}

Easy, Dairy-Free Lemon Bars // FoodNouveau.com

Lemon bars are one of my go-to desserts. I make them all year long because they’re so easy to put together and they feed a crowd in no time, but I find them especially comforting in winter. Of course, winter is citrus season, and because I live in a very snowy city, I need any and all zesty treats to get me through those long, cold months.

I’ve been making lemon bars for years and years, and when I first started making them, I started with some classic recipes created by Ina Garten and Martha Stewart. I loved them, but over the years, I’ve become more and more interested in making substitutions that lead to leaner, better-for-you desserts that don’t sacrifice taste and result in the exact same satisfaction you’d get from an indulgent treat.

Easy, Dairy-Free Lemon Bars // FoodNouveau.com

Over time, I tweaked my lemon bar recipe, reducing the butter and sugar amounts every time. I finally ended up foregoing butter altogether to create fully dairy-free lemon bars: using a small amount of oil in the crust is enough to hold the mixture together and create the perfectly crunchy, sturdy base to hold the creamy, puckery lemon filling.

Speaking of that deliciously tart lemon filling, I’ve also managed to reduce the number of eggs required in the recipe by using a bit of cornstarch to give the filling the right consistency. Although you can vary the ingredients you use (I’ve provided options below), using nut oils and adding ground nuts to the crust boosts the nutritional value of this dessert. All these clever tips help make these dairy-free lemon bars better for you—I’ll gladly admit I sometimes (all right, often!) enjoy a bar as a mid-morning snack!

I published a version of these delightful dairy-free lemon bars in my cookbook Simply Citrus, and I felt it was about time I shared it on my site too. This recipe is a formula, really, so you should feel free to make it your own. Switch up the nuts and citrus fruits you use to suit your personal preference: you really can’t go wrong. Continue Reading

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