Do Traditional Lemon Bars Contain Dairy? Tips for Making Dairy-Free

Examining Whether Traditional Lemon Bars Contain Dairy

Lemon bars are a delicious citrusy treat, with a tangy lemon filling layered atop a soft shortbread crust. But for those avoiding dairy, a key question arises: do traditional lemon bars contain dairy ingredients?

Dairy ingredients like butter, milk, and cream are commonly found in lemon bar recipes. However, there are ways to adapt the classic treat to be dairy-free. Let's take a closer look at the role of dairy in traditional lemon bars.

The Shortbread Crust

In most traditional recipes, the crust of lemon bars contains:

• Butter - usually 1 cup or 1/2 cup
• All-purpose flour - around 1 1/4 to 1 1/2 cups
• Powdered sugar - around 1/3 to 1/2 cup

The butter gives the crust its distinctive flavor and texture. It creates a crisp yet tender base with a hint of richness. Replacing the butter to make a dairy-free crust poses one of the biggest challenges.

The Tangy Lemon Filling

The filling of classic lemon bars is composed of:

• Lemons - juice and zest
• Eggs
• Sugar
• All-purpose flour or cornstarch

Typically, the filling does not contain butter or other dairy products. Without the eggs, the filling could be made completely vegan. The eggs provide structure and richness, but alternatives like flax eggs or aquafaba can recreate a similar effect.

Potential Additions of Cream or Milk

Some lemon bar recipes also include small amounts of heavy cream or milk. For example:

• Heavy cream or milk to make a glaze
• Milk mixed into the batter
• Whipped cream as garnish

These dairy additions are optional rather than essential. Lemon bars can achieve a creamy texture even without the dairy extras.

Substituting Dairy Ingredients in Lemon Bars

To recreate the taste and texture of lemon bars without dairy, suitable ingredient swaps must be made:

Vegan Butter

Swapping dairy butter for vegan butter is the easiest substitute in lemon bar crust. Brands like Earth Balance make plant-based sticks that mimic both the flavor and properties of butter.

Coconut Oil

Coconut oil is another excellent non-dairy butter replacement for the crust. The solid consistency at colder temperatures mimics the behavior of butter in baking applications.

Nut Butters

For a nutty flavor twist, nut butters like almond butter or cashew butter can stand in for some or all of the butter in the crust. Reduce other liquids to account for the moisture in the nut butter.

Oil

Neutral tasting oils like canola oil or olive oil can substitute for a portion of the butter in the crust. Use less oil than the amount of butter replaced, and supplement with small amounts of coconut oil or nuts.

Flax or Chia Eggs

To make the filling vegan, replace the eggs with flax egg or chia egg mixes. Simply combine 1 tablespoon ground flax or chia seeds with 2.5 tablespoons water, and let thicken for 5-10 minutes before baking.

Aquafaba

The viscous liquid from a can of chickpeas can remarkably mimic the binding and leavening properties of eggs. Use 3 tablespoons of aquafaba to replace each egg.

Applesauce or Banana

These fruit purees add moisture, texture, and binding abilities. Replace each egg with 1/4 cup applesauce or mashed banana.

Dairy-Free Milks

Any non-dairy milk like almond, coconut, oat or soy works beautifully in place of regular milk in lemon bars. Go for unsweetened varieties.

Coconut Cream

Full-fat coconut milk chilled until the cream separates makes an ideal non-dairy whipped cream substitute for garnish.

Adapting Methods for a Dairy-Free Lemon Bar

In addition to substituting ingredients, bakers may need to modify some methods when preparing dairy-free lemon bars:

Keep the Crust Chilled

The crust dough may be more delicate without the structure butter provides. Chilling it thoroughly makes it easier to work with.

Pre-Bake the Crust

Pre-baking the crust helps ensure it holds its shape and doesn't get soggy from the filling. Bake at 325F for 15-18 minutes.

Reduce Oven Temperature

A lower oven temperature prevents the edges of the bars from over-browning. Bake at 300-325F instead of 350F.

Don't Overmix Batters

Gently mix the crust and filling just until combined for the most tender, delicate texture.

Check for Doneness Early

Test doneness a few minutes before the recommended baking time, as dairy-free bars may set up faster.

Allow Adequate Cooling

Let bars cool completely before cutting. Chilling them in the fridge helps them firm up nicely.

Sample Recipe: Dairy-Free Lemon Bars

This recipe for dairy-free lemon bars offers the perfect balance of bright citrus flavor and sweet, delicate texture:

Crust Ingredients:

• 1 1/4 cups all-purpose flour
• 2/3 cup powdered sugar
• 1/4 cup coconut oil, chilled
• 2 tablespoons almond butter

Filling Ingredients:

• 3/4 cup fresh lemon juice (about 3 large lemons)
• Zest from 1 lemon
• 2 tablespoons aquafaba (chickpea liquid)
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• Pinch of salt

Instructions:

1. Make the crust: Whisk together the flour and powdered sugar. Cut in the coconut oil and almond butter until pea-sized chunks form. Press evenly into an 8x8 pan. Pre-bake at 325F for 15 minutes.
2. Make the filling: Whisk together the lemon juice, zest, aquafaba, flour, sugars and salt until smooth. Pour over the hot crust.
3. Bake at 300F for 20-25 minutes until just set. Cool completely before cutting.

The end result is a delightfully tangy lemon bar with a crisp, beautifully textured crust that dazzles the senses. Enjoy this classic treat, now in a dairy-free form!

Common Questions about Dairy-Free Lemon Bars

Do lemon bars normally have dairy?

Yes, traditional lemon bars contain butter in the crust, making them not dairy-free. Some recipes also include cream, milk or whipped cream. But the tart lemon filling itself is dairy-free.

What can I use instead of butter in lemon bars?

Vegan butter, coconut oil, nut butters, and neutral oils like canola work well in place of regular butter in the crust. Reduce other liquids to account for extra moisture.

How do you make lemon bars without eggs?

Ground flaxseeds, chia seeds, aquafaba, applesauce or banana can replace the eggs in the filling. Simply swap in the same amount called for in the original recipe.

Should you bake the crust first for dairy-free bars?

Yes, pre-baking the crust helps ensure it holds its shape and doesn't get soggy when the wet filling is added. Bake at 325F for 15-18 minutes before adding the filling.

Do lemon bars firm up after refrigeration?

Yes! Chilling the bars for 2-3 hours in the fridge allows them to set up completely. Cut into neat squares once thoroughly cooled and firmed up.

Creative Flavor Twists for Dairy-Free Lemon Bars

Dairy-free lemon bars open up possibilities for new flavor twists. Try these creative variations:

Lemon-Blueberry Bars

Stir fresh or frozen blueberries into the filling before baking. The blueberries bake up juicy and burst with flavor.

Lemon-Ginger Bars

Add grated fresh ginger and ground ginger to the filling for some zing. Also delicious with crystallized ginger atop.

Lemon-Lavender Bars

Infuse the lemon filling with edible dried lavender buds. Use sparingly so the lavender doesn't overwhelm the citrus.

Lemon-Coconut Bars

Use coconut oil in the crust and top the baked bars with toasted coconut flakes. Tropical paradise!

Lemon-Raspberry Bars

Dot the filling with fresh raspberries before baking for juicy pockets of sweet tartness.

Feel free to get creative with unique herb and fruit additions to put your own spin on dairy-free lemon bars!

Choosing the Best Base Ingredients

While the flavor additions are fun, choosing high-quality base ingredients ensures dairy-free lemon bars still taste great:

unwaxed Lemons

Seek out vibrant, juicy lemons with smooth skin. Unwaxed lemons provide the cleanest flavor.

European-Style Butter

Splurge on a high-fat European-style vegan butter like Miyoko's for the flakiest crust.

Almond Meal

Substituting almond meal for up to 1/4 of the flour in the crust adds moisture and texture.

Organic Sugar

Organic sugar like Wholesome Sweeteners adds depth of flavor without aftertaste.

Storing and Freezing Dairy-Free Lemon Bars

Properly stored, dairy-free lemon bars will last for a good length of time:

Fridge Storage

In an airtight container, lemon bars keep well in the fridge for 5-7 days. Keep chilled until ready to serve.

Freezer Storage

Dairy-free lemon bars can be frozen for up to 3 months. First freeze in a single layer on a baking sheet, then transfer to a freezer bag.

Thawing

Thaw frozen lemon bars overnight in the fridge. Bring to room temp before serving for the best texture.

Room Temperature

At room temp, lemon bars only stay fresh for 2-3 days max. The dairy-free filling is more prone to spoiling.

With proper storage methods, you can enjoy dairy-free lemon bars all year without wasting a crumb!

Bring Lemony Freshness to Your Baked Goods

Traditional lemon bars rely on butter to achieve their melt-in-your-mouth crust and rich taste. But with some easy ingredient swaps like vegan butter or coconut oil, you can recreate the magic of classic lemon bars without a drop of dairy. Let the bright sunny flavor shine through!

Dairy-free lemon bars make an ideal springtime treat to welcome warmer weather. Impress family and friends with your skill at transforming a classic into a plant-based sensation. Just be sure to save a few bars just for yourself too.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.