Description
These dairy-free lemon bars offer a bright, citrus-forward experience that utilizes rich coconut butter and toasted flaked coconut to achieve a perfect, crumbly crust without the need for traditional dairy. Developed to provide a sophisticated, plant-based dessert, these bars balance tart fresh lemon zest with a subtle nutty undertone. They are the perfect treat for family gatherings, brunches, or a quick, indulgent snack that fits seamlessly into a plant-based lifestyle.
Ingredients
1 cup all-purpose flour
1/4 cup organic cane sugar
1/4 teaspoon sea salt
3/4 cup sweetened flaked coconut (toasted and cooled)
6 tablespoons chilled unsalted plant butter, cubed
1/4 cup fresh lemon juice
1 tablespoon finely grated lemon zest
Instructions
Preheat your oven to 350°F and line an 8×8 metal baking pan with parchment paper.
In a food processor, pulse the flour, sugar, salt, and toasted coconut until well combined.
Add the chilled, cubed plant butter and process until the mixture resembles coarse crumbs.
Press the crust mixture firmly and evenly into the bottom of the prepared baking pan.
Bake for 20 minutes or until the edges are lightly golden.
In a small bowl, whisk together the fresh lemon juice and zest.
Pour the lemon mixture evenly over the par-baked crust.
Return to the oven and bake for an additional 35 minutes.
Remove from the oven and allow to cool completely on a wire rack to ensure the filling sets firmly.
Cut into 16 uniform bars once cooled.
Notes
Ensure the flaked coconut is toasted and cooled completely before processing to maintain the crust’s structural integrity. Using fresh lemon juice is essential for the best flavor. Store these bars in an airtight container in the refrigerator to keep them fresh for up to 4 days.
- Prep Time: 15
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 145
- Sugar: 9g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg