A sweet and tangy treat is a great way to celebrate the warmer weather. These bars are a summertime twist on a springtime favorite, the lemon bar. They’re tart with just the right balance of sweetness, and they’re perfect for enjoying while sitting in the sunshine. I hope you enjoy these delicious lime bars!
These lime bars are vegan, substituting eggs and butter for coconut milk and vegan butter. You can also use melted coconut oil or vegetable shortening in your crust recipe. If you’re gluten-free, substituting your flour for gluten-free all-purpose flour will work wonderfully in this recipe. I wouldn’t recommend using a different non-dairy milk in this recipe. Canned coconut milk has a high fat content compared to other non-dairy milks, which helps the filling set and gives it a silky texture.
For the crust:
1 cup melted vegan butter
½ cup sugar
2 cups all-purpose flour
¼ tsp salt
For the filling:
½ cup lime juice (about 4 limes)
2 T lime zest (roughly the zest from 2 limes)
1 ¼ cup full-fat coconut milk (one 13-14 oz can)
1 ½ cup sugar
6 T cornstarch
¼ tsp vanilla extract
Preheat your oven to 350°.
Grease the bottom and sides of your chosen pan. You can use an 8×8 square pan, a 10-inch springform pan, or a 10-inch cake pan for this recipe.
Melt your vegan butter. You can do this in a small microwave safe bowl or over the stovetop.
Add your flour, sugar, salt, and melted vegan butter. Mix them to combine. Your dough will be thick and moldable.
Press the dough into the bottom of your pan. Spread it out and pat it down to create an even layer in your pan.
Let your crust bake in the oven for 18-20 minutes. When it’s done baking, set it aside until your filling is ready. Don’t turn off your oven, as you’ll need it in the final steps of this recipe.
While your crust is baking, you can begin making your lime filling.
In a large saucepan on medium heat, add your coconut milk, lime juice, lime zest, sugar, and vanilla extract. Stir it to combine.
Add your cornstarch and mix it well until it’s dissolved into your filling mixture.
Stir the filling constantly over medium heat with a whisk. This will keep the cornstarch from settling at the bottom of your pot and help it cook evenly. Continue this for 5 to 8 minutes, until the filling begins to thicken.
Your filling is ready when it becomes thick and gelatinous. It will be difficult to stir, and it will no longer simmer over the stove.
When your filling is done, pour it on top of your crust. Spread it out evenly and smooth out the top. You can also tap the pan on top of your counter to release any air bubbles trapped inside of the filling.
Bake your lime bars for 15 minutes at 350°.
When your lime bars have finished baking, allow them to cool at room temperature for 30 minutes.
Once cooled, transfer your lime bars to the refrigerator to help them set. They will need to chill for at least 3 hours before serving or chilled overnight.
Cut them into squares or slices and enjoy!