Looking for the perfect summer dessert? These gluten-free strawberry-lime bars are deliciously sweet and tangy, will all the bright flavors you want on a hot day!
Y’all, it’s been a long time since I made a dessert just because I wanted a dessert.
None of this making a healthy version of a dessert, or something healthy that we’re calling a dessert – not that some of those things aren’t mind-blowingly delicious (I’m looking at you healthy no-bake cookies!).
I suppose I could have easily whipped up a batch of paleo lemon bars, and just added some strawberry purée, but today, we went more traditional.
Can I still call them healthy? After all, in some circles, brown rice IS still considered a healthy food, and this gluten-free flour mix is full of brown rice. Also, it has eggs in it… and strawberries…
And at this point, I’m just rambling.
But yeah, these strawberry-lime bars (which could easily be strawberry-lemon bars if you don’t happen to have any lime juice), will make your tastebuds sing!
Sweet but tangy, with lots of fruity flavor sitting on what is basically a crust made of sugar cookies.
Oooh, another potential (faux) health point; I use turbinado sugar instead of white sugar (pats self on the back).
I guess the bottom line is, I don’t have to justify the occasional deliciously less healthy dessert when the rest of my day consisted of spinach, chicken, and Garlic-Parmesan-roasted summer veggies.
Just kick back and enjoy a bright, tangy, summer-y dessert for crying out loud!
(Also, I had to eat carbs in some form to fuel my workout ;))
Gluten-Free Strawberry-Lime Bars
For the crust:
- 1 ½ cups gluten-free flour
- ½ cup powdered sugar
- ¾ cup butter (softened)
For the Filling:
- 4 eggs
- 1 cup granulated sugar
- 1/4 cup lime juice
- 1/2 cup strawberries, puréed
- 2 Tablespoons cornstarch
- 2–3 teaspoons zested lime peel (optional)
- 2 Tablespoons powdered sugar for dusting
- Preheat oven to 350º.
- Combine crust ingredients and mix well.
- Press into the bottom of a greased 9×13 inch baking pan.
- Bake for 20 minutes until the crust begins to turn a light brown.
- Remove pan from oven.
- Beat filling ingredients together in a medium-sized bowl.
- Pour over warm crust.
- Return to oven, and bake for and additional 15-20 minutes until filling is set, and slightly brown around the edges.
- Remove from oven, and cool for 10-15 minutes.
- Sprinkle generously with extra powdered sugar.
- Use a butter knife to loosen lemon bars from the edges of the pan.
- Let cool completely.
- Cut bars, and remove from pan.
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