What is the egg substitute in lemon bars?

In this lemon bars recipe no eggs, the combination of sweetened condensed milk and lemon juice thickens and sets without the need for eggs. Thanks to lemon juice, the magic happens naturally, its acidity thickens the sweetened condensed milk into a silky, custard-like layer, no eggs needed, This makes it a safe and delicious option for anyone avoiding eggs due to allergies or dietary choices.

Can lemon curd be made without eggs?

Yes, you can make a lemon curd-style filling without eggs. In lemon bars recipe no eggs, thickening relies on condensed milk (dairy, coconut, or soy) and lemon juice. The result is a smooth, creamy, and intensely lemony filling, without the need for eggs or stovetop cooking. It’s perfect for anyone who wants lemon flavor without the risk of curdling or overcooking.

What makes a good lemon bar?

A good lemon bars recipe no eggs balances bright, natural citrus flavor, creamy body, and a tender, flavorful base. Texture is key: the filling should be smooth, luxurious, and set enough to slice cleanly. The base provides crunch and contrast without overpowering the lemon. Using fresh lemon juice and a reliable crust, like graham crackers, gives the most satisfying results.

How to make lemon bars taste less eggy?

For those sensitive to egg flavor, this lemon bars recipe no eggs completely eliminates that issue. Classic versions can sometimes have an “eggy” aftertaste due to the cooked custard. By relying on condensed milk and pure lemon juice for flavor and texture, you get a bar that’s purely citrusy, sweet, and bright, never heavy or eggy.

Easy No Bake Lemon Bars Recipe No Eggs

Description

These magic lemon bars recipe no eggs are a chilled, carefree treat, no baking , just an effortless blend of tangy lemon juice, sweet condensed milk, and crunchy graham crackers that somehow sets into a creamy custard-like bar. Perfect for sunny days on no‑bakekitchen.

Ingredients

Scale

20 individual graham crackers

3/4 cup (6 fl oz/177 ml) lemon juice

2 (14 oz/397 g) cans sweetened condensed milk

Instructions

1. Line a 9‑inch square pan with parchment paper, leaving overhang for easy removal.

2. Arrange graham crackers to fully cover the base, cutting as needed to avoid gaps.

3. In a bowl, whisk lemon juice and condensed milk until the mixture thickens, about 5 minutes.

4. Pour filling over crackers and smooth the surface with an offset spatula.

5. Refrigerate for 2–3 hours or overnight to set firmly.

6. Use a sharp knife (wiping clean between cuts) to slice into bars and use a spatula to serve.

7. Store leftovers in an airtight container in the fridge or freezer.

Notes

For a thicker crust, add a second cracker layer with a thin smear of filling as glue between layers.

Use any pure lemon juice, fresh squeezed or bottled, as long as there are no additives.

Keep bars chilled until served, they stay sturdy for a couple of hours at room temperature but best cold.

If you prefer richer bars, use full‑fat condensed milk, for lighter sweetness, swap in fat‑free and reduce lemon juice to 10 Tbsp.

Prep Time: 15 minutes
Category: Bars
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 156 kcal
Sugar: 32 g
Sodium: 88 mg
Fat: 1 g
Saturated Fat: 0.1 g
Carbohydrates: 35 g
Fiber: 0.2 g
Protein: 5 g
Cholesterol: 0 mg