Gluten Free Lime Bars Recipe
This week when I went to my local market I was super excited to see that limes were 10/$1!! The best part was that the limes were giant and super fresh! So I bought 10 and wondered what I’d create with them. Lime infused in water is such a refreshing treat so I knew I could use a few that way, but I wanted a baked treat. That is when I decided I would make an easy batch of gluten free lime bars.
Rather than use a traditional graham cracker crust, I opted for the very same crust I used in my mini gluten free cheesecakes. This crust is made with Honeyville Almond flour, butter, and two types of sugar. It is better than graham cracker crust in my opinion, and forms the perfect crunchy layer.
One thing I learned while making my gluten free lime bars is that I really should invest in a citrus juicer. 2 1/2 limes later, and my hands had enough of the squeezing!! I did however enjoy the fresh lime scent that filled up my kitchen; citrus fruits produce the best scents!
These gluten free lime bars, or squares are so simple to make that I am pretty sure they will become a regular thing around here! The only downside to them is that they are best served extremely chilled. I made mine late at night, and chilled them overnight so that they would be picture perfect and set just right.
Do you know how hard it is to photograph such yummy stuff? I wanted to dig in immediately, but had to resort to a few crumbs until tonight. The parchment paper lined baking dish and wet knife really aided in cutting the perfect bars out! I totally recommend using a wet knife to cut through any squares because it allows the knife to smoothly glide through. Using a greased, and parchment lined pan also helps to keep your lime bras nice and neat, and easy to cut.
- 2 egg yolks
- 1 14 ounce can of organic sweetened condensed milk
- 1 cup of fresh squeezed lime juice
- 2 cups of almond flour
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
- Pre-heat oven to 350 degrees
- grease an 8 x8 pan, and line it with parchment paper
- In a large bowl, mix your crust ingredients using clean hands
- Firmly pat them into the bottom of your pan, and bake for 10 minutes
- Allow to cool
In a separate bowl, mix together your lime juice, egg yolks, and condensed milk. Stir until thick. Pour filling evenly into the pre-baked crust, and bake at 350 for an additional 15 minutes. Allow bars to cool for at least 30 minutes before placing the hot pan into the fridge. Chill for a few hours, or overnight.
If you love anything lime, these gluten free lime bars are sure to be a huge hit! My family loves them so much! You can add a thin sliced candied lime to the top, or some fresh cream as a garnish. ~enjoy~