Oh summer days how I love you! It’s the perfect time of year for refreshing treats. A fun twist on the typical lemon bars by adding lime juice served along side sorbet bursting sweetness and a bit of a tang. When made with fresh fruit, good fats, raw honey and sprouted flour, who said dessert can’t be good for you?
Lemon Bars are one of my favorite desserts. They are a simple yet seemingly elegant treat. My house is near a citrus grove where I am able to pick all the lemons, lime, oranges, mandrines and grapefruits that I want. It is a wonderful blessing to have all that fresh citrus a shot walk away.
These bars are amazing on their own but even better when served along side raspberry lime sorbet.
Lemon Lime Bars
Author:
Katie @ Nourishing Simplicity
Ingredients
- ¾ cup whole wheat sprouted flour
- 5 TBS butter, softened
- 2 TBS lime juice
- ¼ cup powdered sugar
- 4 large eggs
- 3 TBS whole wheat sprouted flour
- 2 tsp lime zest
- ¼ cup lime juice
- ¼ cup lemon juice
- ½ cup raw honey
- ½ tsp baking powder
- 1 pinch of sea salt
Instructions
- Mix the butter and powdered sugar until creamy. Then add the ¾ cup flour and the two TBS lime juice until crumbly.
- Press into the bottom of a lightly greased 8-inch square-baking dish.
- Bake at 350 degrees F for 10 minutes or until lightly browned. When the crust is done set aside to let cool. Turn the oven down to 325.
- While the crust is baking whisk together the eggs and then mix in the 3 TBS flour, honey, lime and lemon juice, baking powder and salt.
- When the crust is cooled pour the mixture on top of the crust and bake for 20 to 30 minutes. Remove from the oven and lightly sprinkle with powdered sugar, lime and lemon zest.
