Sweet and Tart Lime Bars - PCOS-Friendly Recipe

Servings: 16

Snack

This Sweet and Tart Lime Bars is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

2 tablespoons salted roasted almonds with skin
1/4 cup confectioners' sugar
1 stick unsalted butter, softened
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour, plus more for dusting

Instructions

In a food processor, pulse the almonds and the confectioners' sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla. Add the flour and process until blended. Press the pastry evenly into an 8-by-11-inch glass baking dish, pressing it 1 inch up the side. Trim the edge to 3/4 inch and chill until firm, at least 1 hour.
Preheat the oven to 350 °. Prick the pastry with a fork and bake for 25 minutes, or until golden. Let cool completely.
In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking, until an instant-read thermometer registers 180 °, about 7 minutes. Set the bowl into an ice water bath and stir until the temperature drops to 130 °, about 3 minutes. Whisk in the butter. Let cool at room temperature for 1 hour.
Pour the lime curd over the pastry and refrigerate until firm, at least 6 hours or overnight. Cut into bars and serve.

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Frequently Asked Questions

Is Sweet and Tart Lime Bars good for PCOS?

Yes, this Sweet and Tart Lime Bars recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Snack with PCOS?

Yes, this recipe works well as a PCOS-friendly Snack. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 16 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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