paleo principles

I have been doing the job on this recipe on and off for decades, heading through dozens of iterations to get the great shortbread texture working with mixtures of grain-absolutely free flours and starches for the bottom layer of these custard bars (the custard was actually a great deal a lot easier and I nailed it in the third iteration). And, as I get completely ready to start my new web-site, in the coming weeks, I experienced all but supplied up at any time currently being joyful enough with this recipe to share it… right up until I tried using it one last time utilizing Beth Blends Grain-Cost-free Flour Blend. Wow!

Above the previous 12 months or so and following Beth despatched me some bags of her flour blends to test out, Beth Blends Grain-Totally free Flour Blend has grow to be my go-to flour to use for every day cooking. But, it was only lately that I experienced the chance to check out it in this recipe. In my past iteration of the shortbread base, I experienced made use of 6 (of course, 6) different grain-no cost flours and starches to consider and get the perfect texture for the shortbread base layer (not far too crunchy, not way too crumbly, but robust plenty of to guidance the custard layer, two versions ended up actually squeaky when you bit into it, which was tremendous bizarre). And, I’m so glad I did, due to the fact I now sense self-assured sharing this recipe with you, just on time for the holidays!

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paleo principles

Variations: Simply because I’ve iterated this recipe so many times, I come to feel like I have tried using it all! My beloved is the combination of lime and lemon in this custard, but I have tried using using just lemon, just lime, Meyer’s lemons (on their have or with lime) and orange (on its individual or with lemon). They’re all tasty, so experience absolutely free to experiment with other citrus fruits in this recipe. I have also used different sugars to sweeten. My desire is unrefined cane sugar due to the fact I experience like it does not contend with the citrus flavors, but it is also delicious with maple sugar if you want to use a more nutrient-dense sugar. You can make this in an 8″x8″ pan for a thicker bar (like in my photo), or a 9″x9″ pan for a thinner bar. It cooks a little bit more rapidly if you make it in a 9″x9″ pan. And, if you want to make the shortbread base with a unique grain-free of charge flour mix, all I can say is, nothing at all I experimented with worked as well as Beth Blends.

Lemon-Lime Bars

Prep time: 20 minutes

Cook dinner time: 20 to 25 minutes

Yield: 16 2-inch squares


  • 1 1/2 cups Beth Blends Grain-Free of charge Flour Blend
  • 1/2 cup ghee (or substitute butter or palm shortening)
  • 1/4 cup powdered sugar (you can blend maple or cane sugar in a blender for 30 seconds to make this, or use shop-bought)
  • 3/8 teaspoon salt, divided
  • 1/3 cup lime juice (about 3 limes value)
  • 1/4 cup lemon juice (about 2 lemons worthy of)
  • 2 teaspoons lemon zest (about 1 lemons value)
  • 1/2 cup bitter cream (I use a coconut-based mostly dairy-absolutely free sour cream, you could also substitute whole milk yogurt or coconut cream, but the larger the extra fat content of this ingredient, the creamier the custard)
  • 5 eggs
  • 1 cup unrefined cane sugar (like sucanat, or sugar in the raw)


  1. Preheat oven to 350F. You really do not require to line your pan with parchment, but it does make it a tiny less complicated to take out on the other aspect, so up to you, I generally skip lining my pan.
  2. In a bowl, kneed collectively Beth Blends Grain-No cost Flour Blends, ghee, powdered sugar and 1/4 teaspoon salt. This is most straightforward with your palms as it tends to make a quite stiff dough (similar to pie crust dough in consistency).
  3. Press dough into the base of an 8″x8″ baking pan to form an even layer. Poke holes all in excess of the top with the tines of a fork.
  4. Bake for 20 minutes, till just beginning to switch a little bit golden. In the meantime, put together your custard.
  5. Increase remaining elements to a blender jar and pulse just to mix. Alternatively, you can whisk them alongside one another by hand.
  6. Take out pan from the oven and pour the contents of your blender about the major. (You can do this whilst the shortbread layer is continue to sizzling, or if you’re not fairly prepared when the shortbread is, it’s fully ok if it cools down a minimal. You’ll get a little far more distinct levels if the shortbread is still warm, but it performs possibly way).
  7. Return to the oven and bake an extra 20 to 25 minutes, right up until custard is set. (If you shake your pan a little bit, the centre shouldn’t wobble.)
  8. Neat wholly right before getting rid of from pan. These are fantastic chilled or at home temperature.
  9. Sprinkle the top rated with extra powdered sugar, if desired. Reduce into squares and provide.
  10. Retail store any leftovers in an air-tight container on the counter for up to 3 times, or in the fridge for up to a 7 days. I assume these are even much better on the 2nd working day!

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