Margarita Bars

Margarita Bars

Margarita Bars

Bright, citrusy bars with a margarita-inspired twist—tangy lime, a hint of salt, and a buttery crust.

9 Servings

Ingredients

CRUST LAYER

2 cups sugar-free gingersnap cookies
½ cup unsalted butter, melted
2 tbsp Whole Earth Stevia, Monk Fruit and Allulose Sweetener

FILLING

4 eggs
1 ½ cup Whole Earth Stevia, Monk Fruit and Allulose Sweetener
⅔ cup all purpose flour
½ cup fresh squeezed lime juice
Zest from 1 lime
1 tbsp grated fresh ginger
2 tbsp tequila

TOPPING

4 egg whites, at room temperature
1 cup Whole Earth Stevia, Monk Fruit and Allulose Sweetener
½ tsp cream of tartar

GARNISH

Sliced limes, for garnish

Preparation

TO MAKE THE CRUST

Preheat the oven to 350 degrees. Spray a 9x9 baking dish with cooking spray and line with parchment paper.
Add the gingersnap cookies to a food processor and process until crushed into small crumbs.
Remove crushed cookies and place in a medium size bowl. Add melted butter and sweetener and mix to blend.
Press into the bottom of your prepared baking dish.
Bake for about 10 minutes, until the crust starts to darken slightly.
Set aside to cool.

TO MAKE THE FILLING

In a large mixing bowl fitted with the whisk attachment of an electric mixer, beat eggs and sweetener until smooth and slightly frothy.
Add flour, lime juice and zest, grated ginger and tequila and beat until combined. Pour into the cooled crust.
Bake the bars until the filling is set, about 28-30 minutes.
Allow bars to cool completely before topping.

TO MAKE THE TOPPING

Pour room temperature egg whites into a clean, dry bowl. Whip the whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their shape.
Slowly add the sweetener, 2 tbsp at a time, beating after each addition until the sweetener is incorporated. Continue beating until stiff peaks form.
Spread meringue on top of bars, and use a kitchen torch to get some nice browning on top.
Garnish with lime slices and enjoy!