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Lemon Bars Recipe – Easy Homemade, Egg-Free Summer Dessert

  • Author: Eloise
  • Total Time: 3 hours
  • Yield: 16 bars 1x

Description

These easy, homemade lemon bars are egg-free, bright, and tangy with a creamy lemon filling atop a buttery shortbread crust. Perfect for summer gatherings, they’re allergy-friendly and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (60g) powdered sugar, plus 2-3 tbsp for dusting
  • 3/4 cup (170g) unsalted butter, melted (or plant-based butter)
  • 1/4 tsp salt (for crust)
  • 1 tsp lemon zest (optional, for crust)
  • 1 can (14 oz / 396g) sweetened condensed milk (or coconut condensed milk for dairy-free)
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 large lemons)
  • 2 tsp lemon zest (for filling)
  • 1/4 cup (32g) cornstarch
  • 1/3 cup (65g) granulated sugar
  • 1/4 tsp salt (for filling)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, mix flour, powdered sugar, salt, and lemon zest (if using) for the crust.
  3. Pour in melted butter and stir until the mixture resembles coarse, damp sand.
  4. Press the mixture evenly into the prepared pan, getting into the corners.
  5. Bake the crust for 18-20 minutes, until lightly golden at the edges. Remove and let cool slightly (should be warm, not hot).
  6. While the crust bakes, whisk together sweetened condensed milk, lemon juice, lemon zest, cornstarch, granulated sugar, salt, and vanilla extract (if using) until smooth and glossy.
  7. Taste the filling and adjust sugar if needed.
  8. Pour the lemon filling over the warm crust and spread evenly. Tap the pan gently to remove air bubbles.
  9. Bake at 350°F (175°C) for 22-26 minutes, until edges are set and center barely jiggles.
  10. Cool on a rack for 1 hour at room temperature, then refrigerate for at least 2 hours (overnight is best).
  11. Lift bars out using parchment overhang. Dust generously with powdered sugar just before serving.
  12. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

For best results, use fresh lemon juice and zest. Chill bars thoroughly before slicing for clean edges. Gluten-free and dairy-free substitutions work well. Dust with powdered sugar just before serving to prevent melting. Store in the fridge for up to 5 days or freeze for up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar (1/16 of recipe)
  • Calories: 180
  • Sugar: 18
  • Sodium: 90
  • Fat: 6
  • Saturated Fat: 4
  • Carbohydrates: 30
  • Protein: 2

Keywords: lemon bars, egg-free dessert, summer dessert, easy lemon bars, homemade lemon bars, nut-free, allergy-friendly, picnic dessert, lemon squares, shortbread crust

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Find it online: https://eatoak.com/lemon-bars-recipe-easy-homemade-egg-free-summer-dessert/