Print

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/paleo-lime-bars-recipe/