An easy recipe that is a dairy-free twist on a traditional favorite. The coconut oil elevates the bars to an amazing flavor profile, even for those who aren't avoiding dairy.
Make crust first: Add flour, brown sugar, granulated sugar, and salt to a bowl and mix until combined. Add coconut oil and mix until crumbly.
2 cups flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt, 12 tablespoons coconut oil
Place dough in 9x13 pan and make an even layer. Bake at 350 degrees for 25 minutes, until crust is lightly golden.
Make filling while crust bakes. Add eggs and egg yolks to bowl and whisk until frothy. Add remaining 2 cups granulated sugar, with flour and lemon zest. Whisk until incorporated. Add lemon juice and whisk until light in texture.
4 eggs, 2 egg yolks, 2 cups sugar, 1/3 cup flour, zest of 1 lemon, 1 cup lemon juice
Reduce oven temperature to 300 degrees. Immediately pour lemon filling over crust and return to oven. Bake 30 minutes until your filling no longer jjggles, then remove.
Cool in pan on a rack until room temperature. Cut bars, then place pan in fridge until completely set. Then sprinkle with powdered sugar and remove from pan.
If you prefer, you can use butter in place of the coconut oil in a one to one swap, but the coconut is a perfect complement to the lemon in these bars.
These will keep in the fridge in a covered container for up to three days. Separate layers with wax paper to keep them from sticking to each other as you remove them. They will also freeze for up to a month.
For more tips and tricks, be sure to read the full article above.