These Gluten-Free Key Lime Pie Bars are zesty and perfectly sweet. They are made with an oat flour crust and are the perfect summer dessert recipe.
My favorite desserts are anything fruity and sweet. While I do love chocolate and cookies and brownies, there's nothing better than fruity dessert in my opinion.
I love key lime pie because of its zestiness. These bars taste just like the traditional dessert but are much easier to eat because you can use your hands! A bonus: they are made with a gluten-free crust, are dairy-free and are a little healthier!
I went with a shortbread crust for this recipe which is what you find in lemon bars. It holds up better than a graham cracker crust for finger foods. I made this gluten-free by using oat flour and the following ingredients:
- coconut flour- unfortunately there are no substitutions for coconut flour as it is very absorbent.
- coconut sugar- you can use brown sugar as a replacement.
- coconut oil- avocado oil would also work in this recipe.
The filling for this recipe is somewhat curd-like, however, I added coconut flour to thicken it up a little bit.
- limes- I have made this recipe with both key limes and traditional Persian limes, that you will find in every store. Either will work.
- lime zest- this recipe uses around 3 tablespoons, which is about 4-5 Persian limes zested.
- coconut milk- use canned full fat coconut milk.
- maple syrup- this is the sweetener in this recipe, honey should also work in its place.
- egg yolks- these help to thicken the filling and make it creamy.
- coconut flour- this helps to suck up some of the moisture.
Let's make these gluten-free key lime pie bars!
Begin by making the crust. Preheat the oven and grease a baking dish with cooking spray or line it with parchment paper. Combine shortbread ingredients in a bowl and mix. Pour into the baking dish and pre-bake.
While the crust is baking, make the filling. Add all of the ingredients, aside from lime zest to a medium-sized bowl and whisk to combine or use a hand mixer. Fold in lime zest, pour over the crust and bake.
Cool and chill. These key lime pie bars are best made the day before you plan to enjoy them because they need to be chilled in the fridge.
You should store them in the fridge for up to a week, if you have leftovers.
These need to be set in the fridge for at least four hours or ideally overnight before you can serve them. The longer the bars are chilled, the better they will hold their shape.
Yes, you can make your own graham cracker crust or use a store-bought crust and just pour in the filling. Keep in mind, the recipe will no longer be gluten-free and baking time may vary, so keep an eye on it!
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Gluten-Free Key Lime Pie Bars
- 26 key limes or 5 regular limes (about ⅓ cup) juiced
- 3 tablespoons lime zest about 4 limes zested
- 1 cup canned full-fat coconut milk
- ½ cup maple syrup
- 2 egg yolks
- ¼ cup + 2 tablespoons coconut flour
- Preheat oven to 350 degrees F and grease an 8x8 inch baking dish with cooking spray or line with parchment paper.
- Combine ingredients for the shortbread in a bowl and stir until no clumps remain.
- Pour the crust into the baking dish and spread evenly with a spatula or your fingers.
- Bake the crust for 10-12 minutes, remove from the oven and let cool on a wire rack.
- Add all of the ingredients, aside from lime zest to a medium-sized bowl and whisk to combine or use a hand mixer.
- Stir in the lime zest then pour the filling over the crust.
- Bake for 15-20 minutes or until the filling is set on the outside but still slightly jiggly in the middle, don't let it brown.
- Remove from the oven and let the bars cool for 30 minutes on a wire rack. Then place them in the fridge for at least 4 hours or ideally overnight.
- Cut into squares and serve.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.