In a large mixing bowl, whisk together the flour, ground nuts, powdered sugar, cornstarch, and salt. Drizzle in the oil, then stir with a fork or your hands until the mixture is fully moistened. Transfer to the prepared pan and firmly press it down to form a crust. Bake for 15 minutes or until light golden brown.
While the crust is baking, make the filling: In a mixing bowl, whisk together the sugar, cornstarch, and salt. Whisk in the eggs, one by one, then whisk in the lemon zest and juice.
When the crust is done, take it out of the oven. Whisk the filling once again just before pouring it over the hot crust. Carefully transfer the pan back into the oven and bake for 15-20 minutes more, or until the edges are lightly browned and the center is still slightly jiggly. (The bars will set fully as they cool.)
Set the pan on a cooling rack and let the dairy-free lemon bars cool completely, at least 1 hour. Run a sharp knife around the edges of the pan, then carefully pull the bars out of the pan using the overhanging parchment paper. Cut into bars.
SERVING: Sprinkle with powdered sugar right before serving. The lemon filling is moist, so it will moisten the sugar and make it disappear within 15 minutes.
STORAGE: These dairy-free lemon bars are best enjoyed the day they’re made. Store leftover lemon bars in an airtight container in the fridge for up to 1 day. Bring back to room temperature 15 minutes before serving, and dust with more powdered sugar right before serving to revive that iconic look.
I highly recommend pouring the lemon filling onto the hot crust within a few minutes of it coming out of the oven. Upon cooling, the crust will shrink a little. If you pour the filling over a cool crust, the latter could lift up and “float” to the top of the filling, creating inverted lemon bars. These are completely edible, but they might not look like you and your guests were expecting.
Try using different citrus fruits: Make these dairy-free lemon bars with flowery sweet Meyer lemons, if you can find them. Or substitute limes or key limes. If you don’t like your lemon desserts to be too puckery, don’t increase the amount of sugar—instead, try substituting a third of the lemon juice for freshly squeezed orange or mandarin juice.
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