Paleo Key Lime Curd with Walnut Shortbread Crust

26 Nov

This is key lime pie in bar form!  I love key lime, absolutely love it, and put this together for family this Thanksgiving as a unique item on the dessert table.

Paleo key lime curd with walnut shortbread crust

Paleo key lime curd with walnut shortbread crust


Walnut shortbread crust

3 cups shelled walnuts

1 1/2 cups + 2 tbl. coconut flour

1 1/2 cups + 2 tbl. tapioca flour

1 tsp. baking soda

1/2 cup ghee

1/2 cup pure maple syrup

2 tsp. vanilla extract

1/2 tsp. Himalayan sea salt

Key lime curd

13 large egg yolks

1 1/4 cup maple sugar (yes, sugar; not syrup)

1 1/4 cups ghee

1 1/4 cup Nellie and Joe’s Key West Lime Juice

2 1/2 tsp. vanilla extract


For the crust, combine ingredients in your food processor and pulse until the mixture begins to form a uniform ball.  Press into a pan lined with parchment paper.  I used an 11×7″ pan (awkward size, I know) and as you can see form the thickness of the crust in my photo you can get away with using a more standard larger rectangular dish (like 13×9).  I baked mine at 325°F for 30 minutes and allowed to cool.  If using a larger baking pan check your crust after 20 minutes and continue baking as needed.  Should just have a hint of light golden color to it when done.

For the curd, whisk egg yolks with maple sugar in a heavy saucepan.  Place pan over medium low heat.  My electric burner has 11 notches on it and I set mine to 5 out of 11.  Add the remaining ingredients and whisk occasionally over the medium low heat until the mixture begins to thicken.  Then whisk constantly until the curd is thick, this entire process took 30 minutes.  Whatever you do, don’t walk away from the stovetop while your curd is heating!  Pour curd over crust and refrigerate to set.  Will be completely firm once set.


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