Gluten-Free Lime Bars

Closeup of a gluten-free lime bar topped with a fresh lime slice with more lime bars in the background.

Rich and flavorful, these gluten-free lime bars are made with simple ingredients and have a real lime flavor.

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 30

Cook Time: 10

Cooling Time: 7

Total Time: 7 40

Servings: bars

Calories: 238kcal

Author: Violet Parcha

Equipment

Ingredients

Shortbread Crust

1 1/2 cups gluten-free oat flour
2/3 cup unsalted butter softened
1/4 cup coconut sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Lime Curd Filling

1 cup fresh lime juice + zest about 5-6 limes
1 cup coconut sugar
5 eggs
1/2 cup unsalted butter
1/4 teaspoon salt

Topping

1 cup whipped cream
thin lime slices for garnish optional

Instructions

Shortbread Crust

Preheat your oven to 350 degrees and line an 8x8 inch glass baking dish with parchment paper.
In a mixing bowl, stir together the crust ingredients.
1 1/2 cups gluten-free oat flour, 2/3 cup unsalted butter, 1/4 cup coconut sugar, 1/2 teaspoon vanilla, 1/4 teaspoon salt
Using your hands, press the crust into lined baking dish and bake for 20 minutes.

Lime Curd Filling

In a medium saucepan, combine the lime zest and sugar and rub the mixture together using your fingers.
1 cup coconut sugar
Whisk in the lime juice, eggs, and salt.
1 cup fresh lime juice + zest, 5 eggs, 1/4 teaspoon salt
Slowly heat the mixture over low-medium heat, whisking almost constantly. Cook until the curd is thick enough to stick to the back of a spatula or spoon. (If you want to use a thermometer, this will be at about 165-170 degrees.)
This process typically takes 10-15 minutes, but I have seen it take up to 45 minutes depending on the temperature of the stove. Go by consistency, not time.
Strain the curd through a fine mesh strainer, stirring it to help it go through, and then stir in the butter.
1/2 cup unsalted butter
Pour the curd on top of the crust in the baking dish and bake at 350 degrees for 10-12 minutes until it's mostly set.
Let it cool at room temperature and then chill in the fridge for at least 6 hours.
Immediately before serving, spread the whipped cream on top, cut into slices, and garnish with lime slices.
1 cup whipped cream, thin lime slices for garnish

Notes

For neatly sliced bars, use a sharp knife and dip in hot water before each cut. I found a sharp Santoku knife worked best for me.

Lime bars keep best for 3-5 days in the fridge. For the best results, store before topping with whipped cream, and add the whipped cream immediately before serving.

Lime bars freeze wonderfully for 2-3 months without whipped cream. To freeze, leave off the whipped cream and top with it after thawing, immediately before serving.

Nutrition