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Key lime pie and all issues tart citrus have at all times been favorites in my household. After I was little, my Mother and I might usually purchase truffles at a counter in a division retailer within the Mall, and it was normally the important thing lime flavored ones. One time the clerk stated that she did not know why we favored them a lot, as a result of she thought they had been too tart, however quite the opposite we thought they had been good! Typically instances I really feel like citrus desserts have manner an excessive amount of candy to counteract the tart however what I like is a stability of the 2. After I make my key lime pies I usually instances use rather less sweetener for that cause. I like tart lime!

So final week once I had a bag of limes available and was attempting to resolve what to make, lime curd bars got here to thoughts. I’ve additionally at all times had a love for these lemon curd bars, so I figured why not make them within the style? I’ve by no means made lime curd bars earlier than, so it was extra thrilling too. For the crust I made a shortbread cookie dough, and pre-baked it earlier than including the filling on high of it so it could be good and crispy to distinction the filling. I used complete wheat pastry flour blended with slightly tapioca starch to lighten it however if you happen to needed to make these gluten free, you might swap it out for gluten free all objective baking flour (I like to recommend Bob’s Crimson Mill).

For the filling, I used loads of lime juice and zest, with coconut cream to make it good and wealthy since there could be no dairy or eggs on this, and mixed it with slightly maple syrup and vanilla to sweeten it. I thickened it with corn starch which labored out slick and also you simply pour the filling into the crust and let it earlier than having fun with.

Lastly since conventional citrus bars are topped off with a powdered sugar topping I needed these to look simply as fairly so I made a coconut “powdered sugar” mud. It is not tremendous candy like precise powdered sugar however it’s fairly and goes effectively with the lime. When you space fan of citrus curd bars, positively give these a strive!

Vegan Key Lime Curd Bars
Makes 16


  • 1 1/2 cups natural complete wheat pastry flour*
  • 1/2 cup tapioca flour (or cornstarch would work as effectively)
  • 1/2 cup maple sugar
  • 1/four tsp sea salt
  • 1/four cup melted coconut oil
  • 1/four cup plus 2 Tbsp avocado oil (or different impartial oil liquid at cool temperatures)


  • 3/four cup lime juice
  • 2 Tbsp lime zest
  • 1/2 cup cornstarch
  • 1 3/four cups canned coconut cream
  • 1/four cup plus 2 Tbsp maple syrup
  • 1/four tsp spinach powder (for coloration, elective)
  • 1/four tsp sea salt
  • 1 tsp pure vanilla extract

For Topping:

  • 1/four cup finely shredded, dried unsweetened coconut


  1. Preheat the oven to 350F levels, and line an 8×8 inch sq. pan with parchment paper (in order that it goes up the edges too).
  2. To make the crust, combine all components collectively in a bowl till mixed, then press into theย backside of the ready pan.
  3. Place the pan within the oven and bake for 20 minutes or till set and frivolously browned. Take away from oven.
  4. To make the filling, mix all components in a sauce pan, besides the vanilla extract, and whisk to dissolve the cornstarch. Place on the range over medium warmth, whisking consistently till it’s beginning to thicken. When it begins to thicken cook dinner for a minute or two, till it’s thickened to the consistency of pudding, then whisk within the vanilla extract.
  5. Pour the filling over the ready crust, and let cool fully, then refrigerate for just a few hours till fully chilled.
  6. Buzz the coconut in a blender till it’s nice like flour, then mud the tops of the bars with it by placing it in a nice meshed strainer and tapping it over them.
  7. Reduce into 16 bars.

Retailer any additional bars within the fridge in an hermetic container.

*When you needed to make these gluten free, you might use Bob’s Crimson Mill gluten free all objective baking flour as a substitute of the pastry flour.

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