Light and fluffy key lime filling is placed on top of a simple and sweet gluten-free cookie crust.  These gluten-free lime bars are baked to soft and spongy perfection, and chilled for a refreshing citrus treat!

I seriously LOVE cooking, but baking is another story.   I think living a gluten-free lifestyle doesn’t help because you have to be picky and choosy when it comes to baking products that are gluten-free.

I’ve had many texture and flavor issues in the past that have left a bad taste in my mouth (figuratively and non-figuratively).  

So when I try a new baking recipe idea, I am extremely skeptical at first bite.  

When I do the happy dance after the initial taste test (ahem… like these gluten free lime bars!), there is room for celebration!  

It’s not every day (or every month in fact) that I bake up something so sweet and tasty.  I usually just stick with my handful of tried and true sweet treat desserts!

So I figured that I needed to share my newly-invented recipe with y’all in case there is someone out there with the same darn baking issues.  We all need to branch out from time to time, right?!?

Key Lime Pie Bar Flavors:

Personally I love lime all year round. But lime desserts have a special place in my heart starting at St. Patrick’s Day and lasting through the end of summer. What’s more refreshing besides something citrus-y and sweet when it’s hotter than you-know-what outside y’all?!?

Lime Bar Ingredients:

• 2 cups gluten-free flour 
• 1/2 cup softened butter
• 1/2 cup confectioners sugar
• 5 Tablespoons plain greek yogurt
• 1 Tablespoon vanilla extract
• 4 eggs
• 2/3 cup fresh squeezed lime juice
• 1 oz can of sweetened condensed milk, 14 .
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3-5 drops green food coloring

Ingredients Notes:

If you can not find a gluten-free flour mix or blend, then I like to use almond flour for this recipe’s crust.

If it’s too expensive, try doing a 50/50 split of almond and tapioca flours.

It will make your almond flour last longer by spreading your almond flour out and make your more expensive flour last longer in your pantry.

Directions:

1. Preheat your oven to 350 degrees.  Combine flour (all except 1 TBSP), powdered sugar, butter, vanilla extract, and yogurt into a medium bowl and mix until ingredients turn into a crumbly mixture.
2. Press into the bottom of an ungreased 9 x 13 pan and bake for 20 minutes. Set aside and let cool to room temperature.
3. While crust is cooling, beat the sweetened condensed milk and eggs together until they are slightly fluffier, about 1-2 minutes on medium-high speed with a hand or stand mixer. Add in the lime juice, the leftover flour, baking powder, salt and green food coloring.
4. Pour this mixture over the cooling crust and bake for another 20-22 minutes or until green filling is set (the outer crust is turning a slight golden brown and the center is just firm to touch with a cooking utensil).
5. Chill in the fridge for 1-2 hours. Cut the bars into squares and sprinkle with powdered sugar and add lime slices if preferred. Enjoy!

How to Store Leftovers:

You can store leftover key lime pie bars in an airtight container in the fridge for up to 5 days.

Can You Freeze Key Lime Bars?

You sure as heck can freeze them!

Simply wrap the dessert squares tightly in tin foil and then slip them inside of a freezer-safe plastic storage bag.

Place them in the freezer to chill for up to 3 months.

This post was first published on March 17, 2015 and last updated on April 10, 2020.