This Eggless Lemon Bars recipe is insanely delicious! I’ve been working on it for a few weeks to get it just right, and what better time to give in to all our lemon cravings than today, right? Plus, they are the perfect dessert or snack. Especially when you need an extra dose of vitamins C.
Eggless Lemon Bars Recipe Highlights
These Eggless Lemon Bars are sweet, tart, and lemony, just what you want in a lemon bar. They are pretty simple to make, you only need 7 ingredients, and I’m walking you through each step in the photo tutorial below.
So pick up some fresh lemons and let’s get baking!
Air Bubbles on Top Of Baked Lemon Bars
The air bubbles on top of the baked lemon bars are completely normal. It’s the air from the mixture rising to the surface. Regardless, the lemon bars taste the same and after dusting them with confectioners’ sugar the bubbles won’t be visible. You’ll need just 7 ingredients:
Butter: . I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: Regular white sugar, also known as caster sugar. Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Cornstarch: This will help to thicken the filling and make it creamy. Salt: I used Black Salt , which is a salt that is used in many vegan/eggless recipes to mimic the flavor of the eggs. If black salt is not available you can substitute with kosher or sea salt. See recipe notes to learn more about black salt. Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home. Fresh Lemons: You’ll need the juice and zest.
1 – Make the Crust
In a medium bowl, beat together with an electric mixer softened butter and sugar. Add flour and salt, mix to blend until the mixture is just combined, about 1 minute. Place the mixture into the prepared pan and press firmly with your fingers into an even layer. TIP: I place a piece of parchment paper on top of the dough to help the spreading. Bake until the edges are very lightly browned. Remove from the oven and set aside.
2 – Make the Filling
Sift the sugar, cornstarch, and salt together in a large bowl. Add the evaporated milk, lemon juice, lemon zest, and whisk until completely combined. Add 1-2 drops of yellow food coloring if desired. Pass the mixture through a fine sieve and then pour filling over the crust.
3 – Bake
Bake the bars until the center is relatively set and no longer jiggles. Remove bars from the oven and cool completely at room temperature, for about 2 hours. Then refrigerate for 1-2 more hours until chilled. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Cut into squares, and dust with icing sugar before serving. NOTE: For neat squares, I recommend using a long serrated knife and wiping the knife clean between each cut.
More Lemon Egg-Free Recipes You’ll Love!
Easy Eggless Lemon Curd Eggless Lemon Blueberry Cheesecake Bars Eggless Easy Strawberry Bars Eggless Lemon Blueberry Cake Best Eggless Lemon Pound Cake Eggless Lemon Cake Easy Eggless Lemon Bars More recipes…
Freeze: Lemon Bars are freezer-friendly! Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in April 2020, the post content was edited to add more helpful information, no change to the recipe in April 2022.
