Egg-free Lemon Bars


unsalted butter, melted 7T
sugar 2T
vanilla extract 3/4 tsp
salt 1/4 tsp
flour 1 cup


sugar 1 cup + 2 T
flour 3 T
powdered milk 1/4 cup
cornstarch 1/4 c
water 3/4 cup
lemon zest 1 1/2 tsp
lemon juice 1/2 cup


Preheat oven to 350 F

Combine butter, sugar, vanilla extract, and salt. Add flour and mix until incorporated. Press this mixture evenly into the bottom of an 8″ glass or pyrex pan. Bake 25-30 minutes or until crust is well browned at edges and browned in the center.

Prepare topping while the crust is baking.


Reduce oven to 300F

Stir dry ingredients together until well mixed.

Whisk in wet ingredients, combining thoroughly to avoid lumps.

Pour filling over hot crust. Bake 25-30 minutes until topping barely jiggles in center when pan is tapped.

Let cool to room temperature, and then transfer to refrigerator to cool completely.

Finished bars can be stored in the freezer if desired.

note: This recipe substitutes eggs for a mixture of powdered milk, cornstarch, and water. Evaporated milk, or evaporated nut milks may also work in the place of the powdered milk and water.


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