Gluten Free Key Lime Pie Bars are a variation of the traditional scrumptious Key Lime Pie. These bars have a fantastic tangy, thick filling with a homemade buttery shortbread crust topped with some homemade whipped cream and key lime zest that really pulls all the flavors together.

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Gluten Free Key Lime Pie Bars

Name: Gluten Free Key Lime Pie Bars
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 16
Cuisine: American
Ingredients: Lime Zest (optional); Whipped cream (optional); 4 large eggs; 1 14 oz can sweetened condensed milk; 2/3 cup key lime juice; 1 cup gluten free flour (with xanthan gum); 1/3 cup powdered sugar; ½ cup butter (softened)

This fantastic Gluten Free Key Lime Pie Bars recipe is like getting to enjoy a homemade Key Lime Pie without having to put in all the time and effort to make that whole pie.

You don’t have to use a graham cracker crust like many traditional Key Lime Pie recipes, this pie bar recipe uses a buttery shortbread-like crust that is just as amazing, if not more amazing in this gluten free recipe.

I love making pie and cake bar recipes that make you feel like you’re getting all the flavor of those entire pies without having to make an entire pie or cake. Some of my favorite pie bars are Apple Pie Bars, Blueberry Crumb Bars, and Pumpkin Cheesecake Bars.

What You Need To Know About This Gluten Free Key Lime Pie Bars Recipe

Instead of making a full 8 or 9″ pie, you can make these Key Lime Pie Bars and enjoy smaller serving sizes that are easier to share with friends and family.

These kinds of desserts are easier to whip up to take to get-togethers, parties, holidays, and special occasions, as they’re already cut up for easy serving.

Key Lime Pie Bars are always a hit when you have to take a potluck dessert recipe to work or parties, everyone loves them whether they need a gluten free dessert or not!

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Ingredients for Key Lime Pie Bars

Gluten Free Flour- I like to use King Arthur Gluten-Free Measure for Measure Flour, Cup4Cup, or Bob’s Red Mill 1:1 Gluten Free Baking Flour with this baking recipe, but any gluten free flour with xanthan gum will do.
Powdered Sugar
Butter- Using softened butter makes it easier to create the crust without making a lumpy crust.
Eggs
Sweetened Condensed Milk – not evaporated milk. I prefer Eagle brand. See below for dairy free suggestions.
Key Lime Juice – Fresh squeezed Key Lime Juice is the best, but you can use the bottled kind if in a pinch.
Lime Zest – While this is optional, I highly recommend it. It really ties the flavors together.
Whipped Cream– Again, this is an optional ingredient but I feel that this makes the dessert even more decadent.

Dairy Free Key Lime Pie Bars

To make these bars dairy free, use vegan butter in place of the regular butter. My favorite is Miyokos European Style Cultured Vegan Butter.

Replace the sweetened condensed milk with Sweetened Condensed Coconut Milk.

Equipment Needed to Make Gluten Free Key Lime Pie Bars

8×8 Inch Square Baking Pan
Parchment paper
Non-stick spray – I prefer Avocado Oil Spray
Basic baking tools: mixing bowls, whisk or hand mixer, measuring cups, and spoons.
Microplane Zester/Grater

How to Make Key Lime Pie Bars Gluten Free

Step 1. Preheat oven to 350º F and line an 8×8 baking pan with parchment paper and spray with non-stick spray.

Step 2. Combine the crust ingredients and mix until combined. Press the dough into the bottom of the prepared baking pan, spreading it evenly across the bottom. Bake for 10 minutes.

Step 3. While the crust is baking, use a whisk or hand mixer to beat the filling ingredients together in a medium bowl.

Step 4. Pour the filling over the warm crust. Return to oven and bake for an additional 15-20 minutes or until filling is just set.

Step 5. Remove from oven and cool to room temperature on a wire rack then refrigerate and chill for at least 2 hours.

Step 6. To serve, garnish with freshly grated lime zest and cut bars into 16 pieces. Top key lime pie bars with homemade whipped cream, if desired.

Step 7. Store Key Lime Pie Bars in the refrigerator for up to 5 days.

Scroll down for the full printable recipe.

Tips for Making Gluten Free Key Lime Pie Bars

A homemade graham cracker crust can be made instead of the shortbread crust.
Don’t shorten the chill time, in order for these pie bars to set properly, they need a good amount of time in the refrigerator chilling.
Use a long, sharp knife when you go to cut the Key Lime Pie Bars. I recommend running the knife under hot water (and wiping off excess water) before slicing the bars. After each slice, wipe the knife clean to help keep each pie bar piece looking nice and clean.
Key lime pie bar filling is naturally gluten free, so you really only have to focus on making a gluten free pie crust.
If letting these sit out on the table when serving, don’t let them sit out longer than 2 hours. They need to be refrigerated otherwise.
If needed, you can use regular Persian limes in place of Key Limes as they can sometimes be difficult to find.
You can make these Gluten Free Key Lime Pie Bars up to 2 days in advanced, just wait to garnish your bars until you’re ready to serve and enjoy them.

Other Gluten Free Dessert Recipes To Try

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Gluten Free Key Lime Pie Bars

Yield: 16

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Ingredients

For the Crust

1 cup gluten free flour (with xanthan gum)
1/3 cup powdered sugar
½ cup butter (softened)

For the Filling

4 large eggs
1 14 oz can sweetened condensed milk
2/3 cup key lime juice

To Serve

Lime Zest (optional)
Whipped cream (optional)

Instructions

Preheat oven to 350º F and line an 8x8 baking pan with parchment paper and spray with non-stick spray.
Combine the crust ingredients and mix until combined. Press the dough into the bottom of the prepared baking pan, spreading it evenly across the bottom. Bake for 10 minutes.
While the crust is baking, use a whisk or hand mixer to beat the filling ingredients together in a medium bowl.
Pour the filling over the warm crust. Return to oven and bake for an additional 15-20 minutes or until filling is just set.
Remove from oven and cool to room temperature on a wire rack then refrigerate and chill for at least 2 hours.
To serve, garnish with freshly grated lime zest and cut bars into 16 pieces. Top key lime pie bars with homemade whipped cream, if desired.
Store Key Lime Pie Bars in the refrigerator for up to 5 days.

Notes

A homemade graham cracker crust can be made instead of the shortbread crust.

Recommended Products

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Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 106mgCarbohydrates: 27gFiber: 0gSugar: 21gProtein: 5g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are approximate and based on 16 servings.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.