Wow . . . it’s been way too long. I have no great excuse — life is hectic and it’s taken me away from posting, But, you know what’s brought me back? All of YOU! Yes, all the comments on the blog and on the facebook page, all the mamas commenting on how much they enjoy the recipes and the tips and how much they want to hear more from me. Finally, it’s pushed me to come back and do what I enjoy most — sharing with you all the amazing ways that you can create beautiful, delicious and (usually) healthy meals (we all have to have some fun now and then!) for your dairy & soy-free families.
Now that it’s summer, you know what summer makes me crave? Lemon bars! There’s something about the taste of refreshing lemon that just screams summer. And creamy lemon topped with powdered sugar on a shortbread crust . . . well, if you ask me, that’s the best way to eat lemon!
I developed this dairy & soy-free recipe for lemon bars and it is G-O-O-D! Hope you and your family enjoy it as much as we do!
DAIRY-FREE & SOY-FREE LEMON BARS
Recipe makes one 9×13 in. pan.
Ingredients
1 cup dairy-free & soy-free butter, softened (such as earth balance soy-free natural buttery spread)
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
2 lemons, juiced
1 tablespoon lemon zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened “butter”, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and lemon zest. Pour over the baked crust.
Bake for an additional 20 minutes in the preheated oven. Once cool, cut into uniform 2 inch squares and place in the refrigerator to chill. The bars will continue to firm up as they cool.
Happy Eating!