Description
Tangy key lime filling over a buttery crust. Perfect for a sweet treat any time of year.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Key Lime or Regular ol Lime juice
- Zest of about 8 Key Limes, or 3 Regular ol Limes
- 1 cups (237 ml) Raw Cashews
- 1 and 1/3 cups (316 ml) Sugar
- 2 Tbsp Coconut Cream
- 1 Tbsp Cornstarch
- Your favorite pastry crust
Instructions
- Soak cashews in water to cover for 2 hours to overnight.
- If using key limes, remove seeds (this may take some time).
- Once cashews are soft, combine cashews, lime zest/juice, sugar, coconut cream, and cornstarch in a food processor or blender.
- Blend until completely smooth, with no cashew pieces remaining.
- Pour filling over shortbread/cookie base.
- Bake at 350°F (177°C) for 25-30 minutes, or until set.
- Cool completely, cut into bars, and dust with powdered sugar and lime zest (optional).
Notes
- For a richer flavor, use freshly squeezed key lime juice. If using bottled juice, add a pinch of lime zest for extra aroma.
- To prevent cracking, let the bars cool completely at room temperature before refrigerating or cutting.
- If you don’t have cornstarch, you can try using arrowroot powder as a substitute, but the texture might be slightly different.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4