This sweet-tart dessert is a great finish to a summertime picnic. It’s also delicious when made with lemon juice. To store, pack squares in a tightly covered plastic container and refrigerate.
Filling
Water
⅓ cup key lime juice, bottled or fresh squeezed
2 large egg yolks
⅔ cup granulated sugar
¼ cup cornstarch or arrowroot powder
Zest of one lime
Crumb Mixture
1 cup gluten-free all-purpose flour blend of choice (or recipe below)
½ cup potato starch or corn starch
1 teaspoon double-acting baking powder
1 teaspoon xanthan gum
½ teaspoon salt
½ cup plus 3 tablespoons butter or margarine or shortening
1 cup brown sugar
1 cup quinoa flakes or gluten-free oatmeal
powdered sugar, optional
1. Preheat oven to 350 degrees. Grease a 9×12-inch pan that’s lined with aluminum foil.
2. To make filling, add enough water to lime juice to equal 1½ cups liquid. Whisk juice together with egg yolks, sugar, cornstarch and zest in a heavy-bottom saucepan and cook over low heat, stirring constantly until mixture has thickened and there are no lumps. Set aside to cool slightly.
3. In a separate bowl, sift together flour blend, potato starch, baking powder, xanthan gum and salt. Set aside.
4. Cream butter or shortening. Add brown sugar and mix well.
5. Add flour mixture slowly to sugar mixture, scraping bowl often. Do not over-mix. Mixture will be crumbly. Add quinoa flakes or oatmeal.
6. Firmly pat about half of crumb mixture into the bottom of the prepared pan with your fingertips, making a smooth layer. Spoon the key lime filling over the crumb layer. Sprinkle remaining crumbs over the top of the filling. Some filling will show through.
7. Bake 30 to 35 minutes in preheated oven until lightly browned. Cool completely before cutting into squares. Sprinkle with powdered sugar before serving.
Gluten-Free Flour Blend
Makes 1½ Cups
½ cup sorghum flour
½ cup tapioca starch
¼ cup potato starch (not potato flour)
¼ cup rice flour
1. Mix ingredients together. Store in tight-fitting container until used.
Each serving contains: 137 calories, 6g total fat, 3g saturated fat, 0g trans fat, 31g cholesterol, 79mg sodium, 21 total carbohydrates, 1g protein
This recipe is reprinted with permission from Simple, Delicious Solutions for Gluten-Free, Dairy-Free Cooking (Special Eats), by Sueson Vess. Click here to purchase.
Ingredients
Directions
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