Paleo Lime Bars Recipe

Introduction

Paleo Lime Bars are a vibrant, tangy treat perfect for those who love bright citrus flavors without gluten or refined sugar. These bars have a buttery almond crust and a luscious lime filling that will refresh your palate. They’re ideal for a light dessert or a special snack.

Ingredients

• 1 cup fine blanched almond flour
• ½ cup tapioca starch
• ¼ cup coconut sugar
• ¼ cup ghee (at room temperature)
• 1 big pinch salt (approximately ⅛ teaspoon)
• 6 large egg yolks (yolks only, no egg whites)
• 2 large whole eggs
• ½ cup maple syrup
• ⅔ cup freshly squeezed lime juice (from about 6 large limes)
• Zest from 2 large limes (about 2 tablespoons)
• 4 tablespoons ghee (at room temperature)
• Powdered tapioca starch or powdered coconut sugar for dusting (optional)
• Thinly sliced lime wedges or lime peel twists for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350° Fahrenheit. Line a baking pan with parchment paper, leaving extra hanging over the sides for easy removal. Set the pan aside.
2. Step 2: In a mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ¼ cup ghee, and salt. Stir well to form a dough for the crust.
3. Step 3: Transfer the dough to the prepared pan and press it evenly across the bottom, making sure to press into the corners.
4. Step 4: Bake the crust for 20 minutes or until it’s lightly browned. Remove from oven and set aside while you prepare the filling.
5. Step 5: In a clean bowl, whisk together egg yolks and whole eggs until fully combined, about 5 seconds.
6. Step 6: Add the maple syrup and whisk until just blended.
7. Step 7: Stir in the lime juice and lime zest until fully incorporated.
8. Step 8: Pour the egg mixture into a heavy saucepan over medium-low heat. Add 4 tablespoons ghee.
9. Step 9: Stir constantly with a wooden spoon until the mixture thickens to a thin sauce consistency and reaches 170° Fahrenheit on an instant-read thermometer.
10. Step 10: Strain the lime curd through a fine mesh sieve into a glass container to remove any solids.
11. Step 11: Pour the strained lime curd evenly over the warm crust and spread to cover the corners.
12. Step 12: Bake the bars for 10 minutes, then check every 1 to 2 minutes until the filling is opaque, shiny, and slightly jiggly in the center.
13. Step 13: Remove from oven and cool on a wire rack for 45 minutes until room temperature, then refrigerate until fully chilled.
14. Step 14: When ready to serve, lift the bars from the pan using the parchment paper handles. Slice into 9 to 12 squares.
15. Step 15: Optionally, dust with powdered tapioca starch or coconut sugar and garnish with lime slices or twists. Serve chilled.

Tips & Variations

• Use ripe, juicy limes for the best flavor and maximum juice yield.
• To make the bars less tart, reduce lime juice slightly or increase maple syrup by a tablespoon.
• For a vegan version, try substituting egg yolks and eggs with a chia or flaxseed mixture, though texture and taste may vary.
• Press crust dough firmly and evenly to avoid thick or uneven crust layers.

Storage

Store the lime bars in an airtight container in the refrigerator for up to 4 days. They are best enjoyed chilled. To reheat slightly, allow them to come to room temperature or microwave briefly on low power for a few seconds, but be careful not to melt the filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar, but the flavor will be less caramel-like and more neutral. Adjust sweetness to taste.

How do I know when the lime filling is done baking?

The filling should look opaque, shiny, and jiggle gently when you shake the pan. It should not be liquidy but still have some wobble in the center.

Paleo Lime Bars Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

These Paleo Lime Bars offer a tangy, sweet treat made with natural ingredients that fit perfectly into a paleo lifestyle. Featuring a tender almond and tapioca flour crust topped with a silky lime curd made from fresh lime juice, eggs, and ghee, these bars are naturally sweetened with maple syrup and coconut sugar, making them a delightful gluten-free, refined sugar-free dessert perfect for any occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes (includes chilling time)
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Paleo
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Paleo Crust

• 1 cup fine blanched almond flour
• ½ cup tapioca starch
• ¼ cup coconut sugar
• ¼ cup ghee (at room temperature)
• 1 big pinch salt (approximately ⅛ teaspoon)

For the Paleo Lime Filling

• 6 large egg yolks (yolks only, no egg whites)
• 2 large whole eggs (egg yolks and egg whites)
• ½ cup maple syrup
• ⅔ cup freshly squeezed lime juice (juice from approximately 6 large limes)
• Zest from 2 large limes (approximately 2 tablespoons)
• 4 tablespoons ghee (at room temperature)

For Garnish (optional)

• Powdered tapioca starch or powdered coconut sugar
• Thinly sliced lime wedges or lime peel twists

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350° Fahrenheit. Line a baking pan with parchment paper, leaving excess paper hanging over the sides to create handles for easy removal of the bars later. Set aside the prepared pan.
2. Make the Paleo Crust Dough: In a mixing bowl, combine 1 cup fine blanched almond flour, ½ cup tapioca starch, ¼ cup coconut sugar, ¼ cup ghee at room temperature, and a pinch of salt (about ⅛ teaspoon). Stir until all ingredients are thoroughly combined and form a cohesive dough suitable for pressing.
3. Press Dough into Pan: Transfer the crust dough to the lined baking pan. Using your hands or a spatula, gently press the dough evenly to cover the bottom of the pan, making sure to push the dough into all corners for an even crust layer.
4. Bake the Crust: Place the pan in the preheated oven and bake for 20 minutes or until the crust is lightly browned. Remove the pan carefully from the oven when done. While the crust bakes, proceed to prepare the lime filling without delay.
5. Whisk Eggs for Filling: In a separate mixing bowl, combine 6 large egg yolks and 2 large whole eggs. Whisk vigorously for about 5 seconds until the yolks and whole eggs are fully blended.
6. Add Maple Syrup to Eggs: Pour ½ cup maple syrup into the egg mixture and whisk gently until all ingredients are just combined.
7. Mix Lime Juice and Zest: Add ⅔ cup freshly squeezed lime juice and the zest from 2 large limes to the egg and maple syrup mixture. Whisk again until fully integrated.
8. Cook the Lime Filling: Transfer the egg mixture to a heavy saucepan. Place over medium-low heat on the stovetop and add 4 tablespoons ghee. Stir the mixture constantly with a wooden spoon to prevent curdling, cooking until it thickens to a thin, sauce-like consistency. Use an instant-read thermometer to ensure the mixture reaches 170° Fahrenheit.
9. Strain the Lime Curd: Pour the cooked lime curd through a fine mesh sieve into a glass measuring cup to remove any lumps or sediment, ensuring a smooth filling.
10. Pour Filling Over Crust: Immediately pour the strained lime curd over the warm crust in the baking pan, spreading it evenly and into the corners to cover the entire crust surface.
11. Bake Lime Bars: Return the baking pan to the oven and bake for 10 minutes. Begin checking for doneness at this point, continuing to bake and checking every 1 to 2 minutes until the lime filling is opaque, shiny, and jiggles slightly in the center.
12. Cool the Bars: Remove the pan from the oven and set it on a wire cooling rack. Let the lime bars cool at room temperature for about 45 minutes. Then, refrigerate until completely chilled and set, typically a few hours or overnight.
13. Remove and Slice: Once chilled, use the parchment paper handles to gently lift the entire sheet of bars out of the pan. Slice into 9 to 12 equally sized squares depending on your preferred serving size.
14. Garnish and Serve: Optionally dust with powdered tapioca starch or powdered coconut sugar and decorate with thinly sliced lime wedges or twists. Serve chilled for the best flavor and texture experience.

Notes

• Make sure the ghee for the crust and filling is at room temperature to blend smoothly.
• Use fresh lime juice and zest for the best, vibrant lime flavor in the filling.
• Monitor the lime filling carefully while baking; overbaking can cause it to become too firm and lose its delicate texture.
• Chilling the bars completely before slicing helps achieve clean, neat squares.
• Adjust the slice count (9 to 12) based on desired bar size and serving preference.
• Powdered tapioca starch or coconut sugar adds a light, decorative touch and subtle sweetness without overpowering the lime flavor.

Keywords: Paleo lime bars, gluten-free dessert, lime curd bars, almond flour crust, paleo dessert recipe, lime bar recipe, healthy lime dessert