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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Par-Bake Graham Cracker Base: Par-bake the graham cracker crust for 10 minutes until lightly set. Remove and set aside.
- 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.
- 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.
- Pour Filling Over Base: Pour the filling over the baked graham cracker base and spread evenly with a spatula.
- Bake Until Ready: Bake for 20 minutes until the edges are set but the centre still has a very slight wobble.
- 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.
- 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
