About and year ago, I sponsored a workshop that featured Mexican cuisine and included a Key Lime Bar recipe. I found the recipe in a cook book but taste was a complete “faileo”. Since then I have stuck with safely purchasing the “Hail Merry” brand small Key Lime tarts when I have a craving (they are delicious, but not cost effective if you are serving a group).
This year, it got the itch to try Key Lime Bars again during the Cinco de Mayo celebration and am delighted with the results. I haven’t gotten the chance to taste test this recipe with a large workshop group yet, but my family has considered this a “keeper”.
Key Lime Bars (Grain Free, Gluten Free)
Simple ingredients and easy to mix together. A light dessert that is not too tart and not too sweet. Just right after any meal.
Author: Melanie Dearing
Course: Sweet Treats
Ingredients
- Crust-
- 3 cups blanched almond flour (I use Honeyville)
- ⅓ cup coconut flour
- 1 tsp. unflavored gelatin (I use Great Lake Kosher)
- 1 ½ sticks organic unsalted butter (or ghee = 12 TBSP but this must be cold)
- 2 TBSP organic maple syrup
- 2 TBSP. organic coconut sugar
- ½ tsp. fine ground pink Himalayan salt
- 1 ½ tsp. pure vanilla extract
- Filling –
- ¾ cup freshly squeezed key lime juice
- 5 TBSP organic maple syrup
- 6 large eggs
- 5 tsp. arrowroot flour
- ½ tsp. fine ground pink Himalayan salt
- 7 TBSP heavy coconut cream (I use Trader Joe’s)
- 3 TBSP melted coconut oil
Instructions
- Crust –
- Combine all ingredients into food processor and pulse until a dough is formed.
- Press dough into a parchment lined glass 9 x 13 baking dish.
- Bake for 13 minutes at 350°.
- Remove and set aside to prepare filling.
- Filling-
- Place all ingredients into food processor and pulse until well combined.
- Pour filling mixture onto prepared crust.
- Return to oven and bake for 25 minutes, or until filling is set.
- Let cool and cut into squares.
- Refrigerate leftovers.
