grain free key lime pie bars
these mini key lime pie bars are the perfect summertime treat, with the zing of lime and the sweetness of honey balancing each other out.
Ingredients
crust
- 1 + 1/4 cup almond flour
- 1/2 cup unsweetened, shredded coconut
- 3 tbsp butter
- 2 tbsp honey
- 1/2 tsp pure vanilla extract
key lime filling
- 1 batch of my key lime curd recipe (here)
- 1 cup 24-hour, dripped SCD yogurt this should be thick, cream cheese-like yogurt, or you can use plain, thick greek yogurt if you're not on the scd diet
- 2 tbsp gelatin I prefer Great Lakes gelatin
meringue
- 3 egg whites
- 1/3 cup honey
- 1/2 tsp pure vanilla extract
Instructions
crust
- combine all ingredients well.
- line a small square or rectangular baking dish (mine was 9"x 3" approx) with parchment paper, and pat down your crust to the bottom, reaching the edges of the dish.
- bake the crust at 350 for 12 minutes, remove from oven and set aside as you prepare your key lime filling in the next steps
key lime filling
- using a food processor, or a handheld mixer, mix all your filling ingredients together until well combined. it should be creamy and well mixed.
- pour the filling across the crust and put it back in the oven, baking at 350 for 45 minutes.
- remove from the oven and allow the bars to cool in the fridge or freezer for two hours or so.
meringue
- whisk your egg whites using a hand mixer or stand mixer, forming stiff peaks.
- drizzle in the honey and vanilla extract, as you mix the egg whites, and continue mixing until stiff peaks form.
- once the stiff peaks have formed, stop blending and remove from the stand mixer and set aside.
- the meringue can be piled on as high you’d like on top of the cooled down bars. Use a spatula and spread it evenly across them.
- for a golden brown meringue, place the bars under the broiler on low for 2-4 minutes max. be very careful if you’re using the broiler so as not to burn the meringue, which can happen in an instant!! (to the best of us!!)
- allow to cool again, storing in fridge for a few hours before you carefully remove the the key lime pie bars from the dish. Take it out using the edges of the parchment paper, just make sure it's loosened up around the edges with a knife. Place it on a cutting board, and you can slice it up into little bars, as you see fit.
- these bars are best served fresh/immediately! they will keep in the fridge for a few days, however I do not recommend freezing because of the meringue. these are most enjoyable when served fresh.