These rich egg free Lemon Bars have a classic buttery crust, and are topped with a soft, citrusy, and tart lemon filling. This dessert is easy to make, requiring only lemons and a few basic ingredients. Lemon bars are one of my favorite summer sweets, but are traditionally made with eggs. My son has an egg allergy, so I made my own version without eggs so everyone can try!
Course: Dessert
Servings: 16bars
Author: Lisa Ngo, Safely Delish
Ingredients
For the Crust
1/2cupbutter (or margarine), softened
1/4cupconfectioners sugar
1/2tspvanilla
1 1/4cupall purpose flour
1/4tspsalt
For the Filling
1/4cupbutter (or margarine), melted
3/4cupgranulated sugar
1/2cuplemon juice – from approximately 2 lemons
1/2Tbsplemon zest, to taste – from approximately 1-2 lemons
1/3cupflour
1tspbaking powder
1/8tspsalt
Confectioner's Sugar, for topping
Instructions
Preheat oven to 350F. Grease 8x8 glass baking dish, or fully line with parchment paper.
In a large bowl, stir softened butter, confectioners sugar, and vanilla. Add flour and salt and stir until combined.
Press into bottom of baking dish, reaching up the edges of the dish about an inch (to prevent filling from going beneath crust). Bake for 16-18 minutes, or until crust has just begun to turn a light golden color.
While crust is baking, prepare your filling. In a large bowl, whisk together melted butter, sugar, lemon juice, and lemon zest.
In a small bowl, stir together flour, baking powder, and salt. Whisk dry ingredients into wet until combined. Pour over warm crust, and bake for 18 minutes, or until bubbles have formed all over the top, and bars have begun to set. (The middle will still be a bit jiggly, but will set up more as it cools.)
Cool completely in pan on a wire rack, or chill in refrigerator. Cut into 16 squares with a sharp knife. Dust with confectioner's sugar immediately prior to serving. These are best served chilled. Store covered in the refrigerator.
Notes
You can omit the zest (if you're in a pinch and only have lemon juice), or you can substitute 1 teaspoon of lemon extract – however, they will not be as tart with either of these versions.