Lemon Bars - Non-Dairy and Gluten Free

Make the crust:

  • 1 ¾ cup rice flour (brown or white)

  • 1 ¾ cups shredded coconut (unsweetened)

  • 1 cup coconut oil – reserve 1 Tablespoon

  • 1 cup sugar

  • Zest from one lime (or lemon!)

  • Mix all together in food processor or by hand in bowl

  • Oil pan with tablespoon of coconut oil held in reserve

  • Press dough into pan firmly, on the bottom and about ¾ or 1 inch up the sides

  • Bake 350 degrees for 12 minutes... or until golden - let cool

Make the filling:

  • Zest two limes (or lemons!) and set aside for later

  • Squeeze limes (or lemons!) to make 1 cup fresh juice – set aside

  • Combine in sauce pan ½ cup cornstarch and 2 cups sugar

  • Add 2 1/4 cups of 'milk' - (coconut or almond or rice milk) - to sauce pan

  • Cook over medium heat until simmering... then time it for 4 minutes - should be very thick...if lumpy blend until smooth

  • Remove from heat

  • Whisk in 1 cup fresh lime/lemon juice

  • When nice and smooth, pour carefully into the crust and sprinkle with the lime/lemon zest

Let set, then cut into squares and chill.


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Chicago, IL 60605



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