HomeDIETLemon-Lime Bars

Lemon-Lime Bars

I’ve been working on this recipe for years, going through dozens of iterations to get the perfect shortbread texture, using a combination of grain-free flours and starches for the bottom layer of these custard bars (custards are actually very easy to make). was and I nested it in the third iteration). And, as I prepare to launch my new website, Nutrivore.com, in the coming weeks, I was left happy enough with this recipe to share it… until I discovered Beth Blend’s Grain- Tried last time using free didn’t work. flour mixture. Wow!

Over the past year and a half since Beth sent me a few bags of their flour blend to try out, Beth Blends Grain-Free Flour Blend has become my favorite flour for everyday cooking. but, recently i got a chance to try it in this recipe. In my previous iteration of the shortbread base, I used 6 (yes, six) different grain-free flours and starches to get the right texture for the bottom crust of the shortbread (not too crunchy, not too crumbly, but firm enough Support the custard layer, two versions actually creaked when you do a little bit of it, which was super weird). And, I’m so glad I did, because I now feel confident sharing this recipe with you, just in time for the holidays!

paleo theory

200+ Healthy and Tasty Recipes

20 Meal Plans for Different Goals

step-by-step guides

I liked this book a lot. Science is awesome. I’ve learned a lot without feeling overwhelmed. Paleo theory takes my understanding to the next level!!!


shift: Because I’ve replicated this recipe so many times, I feel like I’ve tried it all! My favorite is the combination of lime and lemon in this custard, but I’ve also tried using lemon, just lime, Meyer’s lemon (on its own or with lime) and orange (on its own or with lime) . They’re all delicious, so feel free to experiment with other citrus fruits in this recipe. I have also used different sugars for sweetening. My preference is unrefined cane sugar because I find it doesn’t compete with the citrus flavors, but it’s also delicious with maple sugar if you want to use a more nutrient-dense sugar. You can make this in an 8″x8″ pan for thicker bars (like in my photo), or in a 9″x9″ pan for thinner bars. If you make it in a 9″x9″ pan it cooks a little quicker. And, if you want to make a shortbread base with a different grain-free flour blend, all I can say is that none of the Beth Blends I tried worked with.

Lemon-Lime Bars

prep time: 20 minutes

Cooking Time: 20 to 25 minutes

Yield: 16 2-inch squares


  • 1 1/2 cups Beth Blends Grain-Free Flour Blend
  • 1/2 cup ghee (or substitute butter or palm shortening)
  • 1/4 cup powdered sugar (you can blend maple or cane sugar in a blender for 30 seconds to make this, or use store-bought)
  • 3/8 teaspoon salt, divided
  • 1/3 cup lime juice (about 3 limes’ worth)
  • 1/4 cup lemon juice (about 2 lemons’ worth)
  • 2 teaspoons lemon zest (about 1 lemon’s worth)
  • ½ cup sour cream
  • 5 eggs
  • 1 cup unrefined cane sugar (such as Sucanat, or raw sugar)


  1. Preheat oven to 350 F. You don’t have to line your pan with parchment, but it does make it a little easier to remove the other side, so up to you, I usually leave my pan lining.
  2. In a bowl, knead together Beth Blends Grain-Free Flour Blends, melted butter, powdered sugar, and 1/4 tsp salt. This is easiest with your hands because it makes a very stiff dough (similar to pie crust dough in consistency).
  3. Press dough into bottom of 8″x8″ baking pan to make an even layer. Pierce the top with the tines of a fork.
  4. Bake for 20 minutes, until slightly golden. Meanwhile, prepare your custard.
  5. Pour remaining ingredients into a blender jar and pulse just to combine. Alternatively, you can whisk them together by hand.
  6. Remove the pan from the oven and pour the contents of your blender over the top. (You can do this while the shortbread is still warm, or if you’re not quite ready when the shortbread is done, it’s perfectly fine if it cools down a bit. If the shortbread is still warm, you may need to let it cool a little more.) Will get separate layers. , but it works either way).
  7. Return to oven and bake an additional 20 to 25 minutes, until custard is set. (If you jiggle your pan slightly, the center shouldn’t wobble.)
  8. Cool completely before removing from pan. These are very cold or at room temperature.
  9. If desired, sprinkle the top with additional powdered sugar. Cut into squares and serve.
  10. Store any leftovers in an air-tight container on the counter for up to 3 days or in the refrigerator for up to a week. I think these are even better the second day!


Please enter your comment!
Please enter your name here

Most Popular