Easy Eggless Lemon Bars

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

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.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

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.

Storing & Freezing Instructions

Store: Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Freeze: Lemon Bars are freezer-friendly!

1. Let them cool completely.
2. Place cut bars in a single layer in a tray and freeze for 1 hour.
3. Then cover each bar individually tightly with aluminum foil or plastic freezer wrap. Place into a large bag or freezer container to freeze.
4. Freeze for up to three months.

Before serving, remove them from the freezer and let them thaw overnight in the refrigerator. Sprinkle with Confectioners’ sugar before serving, if desired.