Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons lime zest
- ½ cup fresh squeezed lime juice
- 4 large eggs
- ¼ cup all-purpose flour (or gluten-free alternative)
- 1½ cups fine blanched almond flour
- 3 tablespoons melted coconut oil (or butter)
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch square pan with parchment paper.
- In a medium pot, mix granulated sugar and lime zest, then add lime juice, eggs, and flour; whisk until combined. Set aside.
- In another bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, and salt; press into the lined pan.
- Bake shortbread base for 8-9 minutes until golden brown.
- Return to the pot over medium-low heat and whisk the lime mixture until thickened (about 6-8 minutes). Strain through a sieve for smoothness.
- Stir in butter and pour over the crust; bake for an additional 8-11 minutes until set.
- Cool at room temperature for 1-2 hours before refrigerating for at least 6 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg