Gluten Free Key Lime Pie Bars

Looking for a super easy, delicious but also impressive dessert? How about Gluten Free Key Lime Pie Bars. A buttery gluten-free shortbread crust, creamy key lime pie filling topped with a dollop of homemade whipped cream and lime sugar. You will not believe how easy they are to make. This luscious dessert is perfect for get-togethers and pot lucks. Definitely a crowd pleaser.

If you love citrus recipes, make sure to check out my Gluten Free Lemon Curd Linzer Cookies and my Gluten-Free Lemon Bars

Recipe Ingredient Notes

Gluten Free Flour: For the shortbread crust I use my own gluten free flour blend. This recipe works great with Bob’s Red Mill 1 to 1, King Arthur Measure for Measure or Cup4Cup, or any gluten free flour blend you may have on your hands. The shortbread crust is very forgiving.

Condensed Milk: Condensed milk is a form of cow’s milk that has had the majority of the water removed, leaving behind a thick, milk paste. Condensed milk is sweetened. Make sure not to buy evaporated milk by accident (If you are located in Austria/Germany please look for "Gezuckerte Kondensmilch")

Key Limes: Finding key limes at the store can be a hit or miss. So if you can't locate key limes, I recommend using regular limes, also known as Persian limes. They are easier to juice anyways and just as good. I am not a fan of bottled lime juice. While some people swear by it, it tastes artificial to me.

Sour Cream: The sour cream helps to balance out the sweetness from the condensed milk. I use full-fat sour cream. If you don't have sour cream on hand, please substitute it with a full-fat yogurt such as Greek yogurt.

Egg Yolks: The added egg yolks make the key lime pie filling smooth and creamy.

Heavy Cream: For garnish, I use fresh whipped cream made with heavy cream. Of course, you can use premade whipped cream or cool whip.

Tools needed to make Gluten Free Key Lime Pie Bars

To make key lime pie bars, I recommend the following tools

• a 8x8 or 9x9 baking pan (if you use a 9x9 pan, the bars will be thinner)
• parchment paper to line the baking pan with
• a juicer and zester for the limes (the fine side of a box grater works for the zest too)
• a medium sized plastic or glass bowl to make the filling in. try to avoid a metal bowl if possible
• a whisk, a flexible spatula and a small offset knife
• can opener
• mixer to make whipped cream with for garnish (you may also whip this by hand with a whisk)

How to make Gluten Free Shortbread Crust

Traditionally key lime pies and key lime bars are made with a graham cracker crust. Since gluten free graham crackers can be expensive, I opted for a simple shortbread crust instead.

• Preheat the oven to 350F and arrange your baking rack in the middle. This is the perfect spot for your baked goods to bake evenly.
• Line an 8×8 (or 9×9 pan) with parchment paper and set aside. Make sure to leave some overhang on the sides to remove the gluten free key lime bars easily from the pan.
• Whisk together the gluten free flour, brown sugar and salt in a medium sized bowl. Cut your butter in small pieces and add to the flour mixture. You can use your clean hands or two forks to work the butter into the flour until it is crumbly.
• Press the mixture in an even layer into the prepared pan. I like to use an offset knife for this or the back of a spoon.
• Bake the crust at 350F for 12 to 14 minutes or until light golden brown.
• Remove your key lime pie crust from the oven, make sure to leave the oven on.

How to make Gluten Free Key Lime Pie Bars

Making the filling for key lime pie bars is no rocket science. If you can use a can opener, you can make key lime pie bars. I am serious.

Zest two limes and set aside. Juice the limes and strain out any seeds. In a large bowl combine the condensed milk, sour cream, egg yolks, and freshly juiced lime juice and whisk together until smooth. Stir in the lime zest.

Pour the filling on top of the parbaked shortbread crust and with a small offset knife or the back of a spoon smooth out evenly.

Bake at 350F for 18-20 minutes. The filling should be almost all the way set and should not turn brown. Remove the key lime bars from the oven and allow for them to cool to room temperature before transferring them to the fridge. I recommend allowing the bars to chill for at least 3hrs before cutting them.

You can make Gluten-Free Key Lime bars up to 3 days ahead of time and can even freeze them if needed (major bonus for the holidays) Just skip the toppings until you are ready to serve.

How to slice key lime bars

Cold, very well-set key lime bars are easier to cut than a warm ones. Always use a long, very sharp, knife, preferably thin. I also like to use a pitcher with hot water instead of running hot water constantly while cutting.

What you will need to slice picture-perfect key lime bars

• cold, well set key lime bars
• a pitcher with HOT water
• clean, dry towel
• sharp Chef’s Knife

Dip your Chef’s Knife in the hot water and dry very well with the towel. The hot water will warm up the blade and will slide through the key lime bars a lot easier.

Clean your knife in between cuts in the hot water, wipe clean, and continue cutting. The cleaning is the very important part here. If you skip this step your gonna smudge all the leftovers from your previous cut onto the next cut.

How to decorate and serve Key Lime Pie Bars

I topped my gluten free key lime pie bars with sweetened whipped cream (also known as Crème Chantilly). As a garnish, I kept it simple and used some lime sugar and a slice of fresh lime. To make lime sugar, combine some lime zest and granulated white sugar in a small bowl and rub the zest into the sugar. Allow for it to sit at room temperature for it to dry out a bit.

Frequently Asked Questions about Key Lime Bars

Can I use regular limes instead of key limes?
Finding key limes can be hit or miss. There is nothing wrong with using regular limes (persian limes) in this recipe.

Can I use bottled lime juice?
If you can't locate fresh key limes, I recommend using regular limes instead. Personally, I am not a fan of bottled lime or lemon juice.

Do key lime bars need to be refrigerated?
Yes, key lime bars need to be refrigerated after baking so they can be set up fully. If you plan on serving them at a “buffet style” gathering, I only recommend having them at room temperature for up to 2hrs.

How far in advance can I make key lime bars?
Gluten Free Key Lime Pie Bars can be made up to 3 days ahead of time. Just wait to garnish them until you are ready to serve them.

Can you freeze key lime bars?
Yes, key lime bars can be frozen. I highly recommend freezing them without any garnishes. Just like freezing cookie dough, I recommend freezing the slices individually on a sheet tray (uncovered) first before transferring them to an airtight container. You may also freeze the entire uncut pan of key lime bars. To freeze the entire pan I recommend placing it on a sheet tray and place in the freezer until fully frozen. Once frozen wrap in plastic wrap and aluminum foil (or if you have a big enough ziplock bag). Freeze for up to 2 months. When ready to eat allow for it to thaw in the refrigerator.

I don’t have celiac. Can I make this recipe?
Yes. Please use 135g of regular flour for the shortbread crust.

I can't tolerate eggs - can I make this recipe?
Good News - this recipe can be made without the egg yolks. No need to substitute them with another ingredient. Just reduce the baking time to 15 minutes.