Lime Curd Coconut Crumble Bars

Lime Curd Coconut Crumble Bars

These cuties of heaven are

  • Fresh
  • Balanced
  • Nutty
  • Crumbly
  • Rich
  • Creamy
  • Absolutely Delicious!

The combination of lime curd and coconut in the shape of a crumbly, rich bar of heaven really is something special! Also, these are easily vegan friendly by making an egg and dairy free curd, easy to make gluten free, and perfect for a snack, dessert to impress dinner guests, or just make for yourself. I’ve not tried it myself, but I wouldn’t be surprised if you could freeze them, and just let thaw in room temperature or on low temperature heat them up in the oven. Mine disappeared too quickly to try freezing them though, which says a lot! Enough said, I’ll let the pictures do the rest of the talking, enjoy!



Lime Curd Coconut Crumble Bars

The combination of lime and coconut is a classic, but the combination of lime curd, coconut, a delicious nutty crumble in the shape of a bar truly is something! Simply delicious!

  • Author: Hanna
  • Yield: 9 hearty bars 1x



Bottom and topping

  • 100g / 3,5 oz rolled oats
  • 120g / 4,2 oz flour*
  • 2 tbsp shredded coconut
  • 3/4 tsp baking soda
  • A pinch of salt
  • 4 tbsp cashew butter (or other nut butter)
  • 6 tbsp liquid sweetener of choice

Lime curd (for vegan follow Kakboken’s, but with lime juice, translate if needed)

  • The juice of 4-6 medium limes+ zest
  • 2 egg yolks
  • 1 egg
  • 180g / 6,3oz granulated sugar*
  • A pinch of salt
  • 100g / 3,5oz margarine or butter, in small cubes


  1. Preheat the oven to 175ºC / 350ºF and prepare a square pan by greasing and lining it with parchment paper. My pan was 18×18 cm / 7×7 inches.
  2. In a medium bowl, put the rolled oats, flour, shredded coconut, baking soda, and salt. Using a large wooden spoon or such, give the dry ingredients a mix.
  3. In a separate small bowl, combine the nut butter, liquid sweetener, and vanilla. Add the mixture to the dry, and using your hands crumble together. If too dry, add a slash of water.
  4. Transfer 2/3 of the crumble to the prepared pan. Press and spread out the crumble evenly to all corner. Prick it all over with a fork and bake for 20 minutes or until golden.
  5. If using store bought curd, skip this. Start with preparing a water bath. In a heat proof bowl, whisk together the lemon juice, zest, sugar, and start cooking over the water bath stirring every minute until thickened. It may take up to 15 minutes. Take the bowl off the hob and stir in the margarine/butter.
  6. Transfer and spread the curd onto the baked bottom. Top with the remaining crumble and bake for another 20-25 minutes. Take out, let cool and set slightly, cut up and enjoy.


*You can use both plain flour or for example I used 35g almond- and 90g oat flour

**can be decreased to 90-135g or subbed for sugar free sugar alternative. It’s 2dl in volume.

Keywords: lime curd pie bars, gluten free, glutenfri, crumble, vegansk paj, nyttig, hälsosam, glutenfri, gluten free, fika


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