Any lemon dessert and I’ll come with fork ready. But, right now, my lime tree is heavy with fruit and I have to do something about it. Lemon bars are probably one of my all time favorites – the flaky, buttery crust, the creamy, sweet and tart filling – amazing. Lime and coconut anything is a heavenly combo, and in a bar, about as wonderful as lemon. So I created these gluten-free lime coconut bars and my friends are hooked!
I have used several different gluten-free flour blends for this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. If your flour blend contains xanthan gum, guar gum or inulin omit the xanthan gum called for in the recipe.
Lime Filling Ingredients
- Lime Juice – You’ll need 6 Tbsps. Depending on the size and juiciness of your lemons, this will be 2-3 lemons.
- Lime Zest – This is the bright green outer layer of the peel. It has all the lime flavor and really helps to amp up filling flavor. If you need a quick tutorial what the heck zest is, check out How to Zest a Lemon.
- Eggs – It is best if the eggs are at room temperature. If they are straight out of the refrigerator. place them in a bowl of warm (not hot) water for 10 minutes.
- Powdered Sugar – It is important to use powdered not granulated sugar. The powdered sugar gives the crust a very soft and delicate texture that is unlike pie crust.
- Unsalted Butter – Unsalted is best but if you only have salted butter, omit the salt from the crust ingredients.
Once these bars are out of the oven you’ll still have to exercise some patience. They really need to cool completely before cutting. It works even better if you put the pan in the refrigerator once it is cool enough.