Easy Gluten-Free Key Lime Bars

The Perfect Citrusy Summer Dessert

If you love classic key lime pie but don’t want the fuss of making a pie crust, these gluten-free key lime bars are the perfect solution.

They have all the bright citrus flavor and creamy filling you expect from traditional key lime pie, layered over a buttery gluten-free graham cracker crust.

Unlike many gluten-free desserts that can turn dry or crumbly, these bars stay wonderfully creamy with a tender, melt-in-your-mouth crust that slices beautifully after chilling.

They’re easy to make ahead, and perfect for spring and summer gatherings, BBQs, baby showers, Easter, Mother’s Day, or simply whenever you’re craving a cool and refreshing dessert.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients needed for these gluten-free key lime squares are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these gluten-free dessert bars is just a matter of preparing the graham cracker base and par-baking it, then mixing the ingredients for the key lime filling, pouring it over the base and then baking and chilling it until it’s set.
• Totally Gluten-Free with Dairy-Free Option: The best part is that this recipe is 100% gluten-free, and can also be made dairy-free with a few swaps (see notes for substitutions), which means that even those with Celiac disease or those with gluten or lactose intolerances can also enjoy these key lime bars without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free key lime bars recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Graham Cracker Crumbs: I used gluten-free graham cracker crumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham cracker crumbs instead.
• Sugar: I used regular white sugar, but you can also use cane sugar or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.
• Cream Cheese: I used regular cream cheese, but if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.
• Condensed Milk: I used regular sweetened condensed milk, but if you are lactose-intolerant, go ahead and use dairy-free condensed milk instead.
• Egg Yolks: The egg yolks create a creamy, curdy texture for the key lime filling, so definitely don’t leave them out.
• Lime Juice & Zest: For the best flavor, I recommend using fresh lime juice and freshly grated lime zest. I used key limes, but if you only have regular limes (Persian limes), that will work too.
• Whipped Cream: I used regular whipped cream, but if you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

How to Make Gluten-Free Key Lime Bars

Prepare Graham Cracker Base Mixture: Combine the graham cracker crust ingredients (gluten-free graham cracker crumbs with sugar and melted butter) and mix until the mixture resembles wet sand.

Press Base Mixture into Pan & Par-Bake: Line a 9 x 13 inch rectangle baking dish with parchment paper, leaving an overhang on all sides for easy removal. Press the gluten-free graham cracker mixture firmly and evenly across the base of the dish. Par-bake the graham cracker crust at 350F (175C) for 10 minutes until lightly set. Remove and set aside.

Dish by Dish Tips:

• Par-Bake Crust: Make sure that you bake the crust first before pouring the filling over. A fully-baked crust will stay crisp under the creamy filling instead of turning soggy.
• Don’t Overbake: Make sure not to over-bake the filling, which should be wobbly when you first remove it from the oven as it will further set as it chills.
• Chill Completely: Don’t skip the chilling (which should be at least 4 hours or ideally overnight) as this will make the difference between average and exceptional key lime bars.
• Swap Lime for Lemon: If you prefer to make gluten-free lemon bars, you can simply swap out the lime juice and zest for lemon juice and lemon zest.
• For a Grain-Free Version: If you prefer a grain-free crust, feel free to use this almond flour pie crust for the base.

Other Gluten-Free Citrus Desserts You’ll Love:

• Easy Key Lime Pie (Gluten-Free, Dairy-Free Option)
• Lemon Yogurt Cake (Gluten-Free, Dairy-Free)
• Easy Lemon Curd (Gluten-Free, Dairy-Free)
• Lemon Icebox Pie (Gluten-Free)

Other Gluten-Free Desserts to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Key Lime Bars

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• Author: Felicia Lim
• Total Time: 4 hours 50 minutes
• Yield: 12 bars 1x
• Diet: Gluten-Free, Vegetarian

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Description

These gluten-free key lime bars have a buttery graham cracker crust and a smooth, creamy key lime filling. They’re ideal for spring and summer gatherings, holidays, or anytime you want an easy gluten-free citrus dessert that tastes like classic key lime pie in bar form.

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Ingredients

Units USM Scale 1x2x3x

For the Graham Cracker Base:

• 2 cups gluten-free graham cracker crumbs (about 28 square graham crackers)
• 2 tablespoons sugar
• 6 tablespoons unsalted butter

For the Key Lime Filling:

• 14 oz full-fat cream cheese, room temperature
• 1 can sweetened condensed milk
• 4 egg yolks, room temperature
• 1/2 cup fresh lime juice (approximately 3 to 4 limes)
• 1 tablespoon lime zest (approximately 2 limes)

For Garnishing:

• Whipped cream
• Fresh lime slices

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Instructions

1. Preheat & Line: Preheat the oven to 350F (175C). Line a 9 x 13 inch rectangle baking dish with parchment paper, leaving an overhang on all sides for easy removal.
2. Prepare Graham Cracker Base Mixture: Combine the gluten-free graham cracker crumbs with sugar and melted butter and mix until the mixture resembles wet sand.
3. Press Base Mixture into Pan: Press the gluten-free graham cracker mixture firmly and evenly across the base using the back of a spoon or a flat-bottomed glass pan.
4. Par-Bake Graham Cracker Base: Par-bake the graham cracker crust for 10 minutes until lightly set. Remove and set aside.
5. Beat Cream Cheese with Yolks: Using a hand or stand mixer, beat the cream cheese on medium speed for 30 seconds until smooth and lump-free. Add the egg yolks and beat for a further minute until fully combined.
6. Add Juice, Zest & Condensed Milk: Add the fresh lime juice, lime zest and condensed milk. Continue to beat on medium speed until all ingredients are fully incorporated and the mixture is smooth and creamy. Do not overmix.
7. Pour Filling Over Base: Pour the filling over the baked graham cracker base and spread evenly with a spatula.
8. Bake Until Ready: Bake for 20 minutes until the edges are set but the centre still has a very slight wobble.
9. Chill Until Set: Remove from the oven and allow to cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
10. Slice into Bars: Using the parchment overhang, lift the slab out of the dish and onto a cutting board. Slice into bars and serve topped with whipped cream and fresh lime slices.

Notes

Graham Cracker Crumbs: I used gluten-free graham cracker crumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular graham cracker crumbs instead.

Sugar: I used regular white sugar, but you can also use cane sugar or light brown sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Butter: I used regular butter, but if you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.

Cream Cheese: I used regular cream cheese, but if you are lactose-intolerant, go ahead and use dairy-free cream cheese instead.

Condensed Milk: I used regular sweetened condensed milk, but if you are lactose-intolerant, go ahead and use dairy-free condensed milk instead.

Egg Yolks: The egg yolks create a creamy, curdy texture for the key lime filling, so definitely don’t leave them out.

Lime Juice & Zest: For the best flavor, I recommend using freshly squeezed lime juice and freshly grated lime zest.

Whipped Cream: I used regular whipped cream, but if you are lactose-intolerant, go ahead and use dairy-free whipped cream instead.

• Prep Time: 20 mins
• Chilling Time: 4 hours
• Cook Time: 30 mins
• Category: Desserts
• Method: Baking
• Cuisine: Western