If you love limes, these super-duper gluten free lime bars are going to be your new favorite cookie bar. They are tangy, yet sweet. Perfect for the whole family!
Just one bite of these creamy lime bars and you will be hooked. These are by far one of my kids’ favorite desserts! If you love citrus in your desserts, check out these amazing Gluten Free Lemon Dessert recipes too!
I am feeling a little guilty making sweet treats this week. Mr. Fearless Dining is out of town and I have nobody to share these with…except the kids :-). He really hates missing out on dessert so I will have to hide a few so he can try them when he gets back in town.
This week’s recipes will be all about citrus. Orange, lemon, lime…and maybe even grapefruit since our small tree has produced four big grapefruits this year.”
We have a giant lemon tree in our backyard. Because of this over producing a tree, it is rare that I have limes on hand. I mean, why buy limes when I have dozens of lemons ready to pick almost year-round?
If you have been reading my blog for a while, I am sure you have read many of my silly stories of how I try to pawn lemons off on anyone I meet. The lemons get so heavy in our lemon tree that branches will break off from the weight of the lemons if we don’t pick lemons regularly.
How to make gluten free lime bars:
The crust is so simple to make. Add the dry ingredients and then add melted butter.
Spread it flat in the pan. Here I used a 7×7 pan. I would probably recommend an 8×8 pan so the crust isn’t so thick.
Add the lime and other ingredients and then pour over the crust. Top with lime zest.
Bake at 350 degrees for 30 minutes until the top is firm. Remove from the oven and allow to cool then put into the refrigerator for one hour. I like to let the bars get to room temperature first so the bars don’t “split” when cooled too quickly.
Can you use lemons in this gluten free lime bars recipe?
Although I used limes in this cookie bar recipe, you can also use lemons to make gluten free lemon bars. (And if you need lemons, you know where you can get a big bag of them for free :-)).
Can you use bottled lime juice in this recipe?
If you don’t have fresh limes on-hand, you can use bottled lime juice.
Can you make this lime bars recipe dairy-free?
This recipe is easy to make dairy-free! Here are the items you need to substitute:
- Coconut condensed milk for the regular condensed milk.
- Vegan butter or coconut oil instead of regular butter.
How do I know when this lime bars recipe is finished baking?
If you bake the lime bars for 30 minutes, they should be baked. The toothpick test doesn’t work as well on this recipe because the lime mixture doesn’t get firm the same way a cake does.
More Delicious Citrus Recipes to Try:
- Paleo Lemon Bars
- Gluten Free Lemon Cupcakes
- Paleo No-Bake Key Lime Pies
- Gluten Free Orange Almond Flour Cake
Things You Need To Make This Recipe:
- Baking pan, this is the perfect size to make these bars.
- Almond flour, this is the key to making the crust amazing.
- 1 1/4 cup almond flour
- 1/4 cup Bob's Red Mill 1 to 1 Gluten Free Flour Blend, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup unsweetened shredded coconut
- 1/2 teaspoon baking powder
- 3 tablespoons brown sugar
- 1 stick butter, melted
For Lime Batter:
- 1 cup sugar
- 1 tablespoon lime peel
- 1/3 cup lime juice
- 3 very large eggs, or 4 small
- 1/4 cup condensed milk
- Preheat the oven to 350 degrees.
- In a bowl, add dry ingredients for the crust and mix.
- Add melted butter and mix well.
- Press crust into an 8x8 pan.
- In a medium bowl, add batter ingredients and whisk to blend.
- Pour on top of the crust and bake for 20-25 minutes until done in the middle.
- * Optional: Garnish with more lime peel and powdered sugar
You can make this recipe dairy-free by using vegan butter or coconut oil in place of the butter, and by using coconut condensed milk.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 377 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 69mg Sodium: 111mg Carbohydrates: 45g Fiber: 3g Sugar: 24g Protein: 7g
And, if you have an overactive lemon tree like me, here are two more recipes to try: