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4.88 from 16 votes

If you love limes, these super-duper gluten free lime bars are going to be your new favorite cookie bar. They are tangy and sweet and have the perfect crust to give these bars a delicious sweet-tart flavor. Perfect for the whole family!

Gluten free lime cookie bars on a brown paper bag.

I am feeling a little guilty making sweet treats this week. Mr. Fearless Dining is out of town, and I have nobody to share these with…except the kids :-). He really hates missing out on dessert, so I will have to hide a few so he can try them when he gets back in town. 

These are by far one of my kids’ favorite desserts! If you love citrus in your desserts, check out these amazing Gluten Free Lemon Dessert recipes too!

Why These Lime Bars Are Great:

  • They are a great excuse to use limes in a dessert!
  • The blend of sour lime and sweet flavors tastes so good together.
  • Not only are these gluten free lime bars delicious, but they are so easy to make!
  • You can freeze these bars easily to have them when needed!

You can also try these gluten free lemon cupcakes with lime juice for another fun lime recipe!

Top Pick
Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

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Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 Blend. Other blends should work, but make sure they have a binder like xanthan or guar gum.
  • Almond Flour – I used almond flour to add protein to this recipe. See the Substitutions section below to see how to make this recipe nut-free.
  • Sugar
  • Shredded Coconut – Use unsweetened coconut.
  • Baking Powder – I recommend aluminum-free.
  • Limes – You can also use key limes to make these Gluten Free Key Lime Bars.
  • Eggs – Size large.
  • Butter – Use unsalted butter. See the substitutions section for dairy-free instructions.
  • Condensed Milk – Use coconut condensed milk if you are dairy-free.
My Pick
La Tourangelle, All Purpose Baking Spray, Gluten-Free, No Chemicals. Non-Stick.

Hands down this non-stick spray is amazing. It is totally inexpensive and it will save your gluten free cakes and muffins from sticking!

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Tips For Sucess:

  • Make these bars in an 8×8 pan or a tart pan if you want to get fancy!
  • Use fresh regular or key limes. Bottled lime juice will work in a pinch, but fresh lime juice yields better flavor.
  • Use a good spray so these bars don’t stick to the pan.

Substitutions:

  • If you can not eat coconut or nuts, use the crust recipe from these Gluten Free Cranberry Bars. This easy gluten-free crust recipe will make these gluten free lime bars nut-free and/or coconut-free.
  • To make this recipe dairy-free, use plant-based butter and coconut condensed milk.
  • If you can’t find limes in your local grocery store, it is okay to use lemons. One of my readers used oranges in this recipe to make orange bars!

You may also love these Gluten Free Lemon Oat Bars.

Recipe Step-By-Step Directions:

A mixing bowl full of gluten free crust dough.

Step 1: Add the gluten free flour, almond flour, shredded coconut, and brown sugar to a large mixing bowl. Whisk to blend.

The crust pressed into an 8x8 pan.

Step 2: Pour the crust mixture into a greased 8×8 baking pan. Spread the mixture all around the bottom, the use your hand to press it flat in the pan. Come up a little along the sides with the crust.

Lime Bar bar batter in a bowl with a whisk in it.

Step 3: In a medium-sized mixing bowl, whisk the eggs, zest, lime juice, condensed milk, and sugar.

Step 4: Pour the lime mixture over the crust.

Step 5: Bake the bars at 350º F for 30 minutes until the top is firm. Remove from the oven and allow the bars to cool on a cooling rack for 30 minutes.

Step 6: Loosely cover the pan with plastic wrap. Put into the refrigerator for one hour to chill.

🔑 Sandi says: I like to let the bars get to room temperature first so the bars don’t “split” when cooled too quickly.

Two lime bars on a small white plate.

Storage:

Store these bars in an airtight container in the refrigerator. They will keep fresh for up to 4 days.

You can also freeze them in a zipper bag. To do this, you will want to flash-freeze the bars before putting them into the bag. Lay the bars out on a baking sheet and freeze the bars for 1 1/2 hours. This will slightly freeze them so that they don’t stick together.

Recipe FAQ:

How do you know when the lime bars are finished baking?

If you bake the lime bars for 30 minutes, they should be baked. The toothpick test doesn’t work well on this recipe because the lime mixture doesn’t get firm the way a cake does.

What is a lime bar crust made out of?

The crust is made from flour, almond flour, and shredded coconut. It is almost like a shortbread crust.

Do lime bars have to be refrigerated?

I highly recommend storing these lime bars in the refrigerator. They are moist and can spoil quickly if left out.

Here are more delicious citrus recipes: these Paleo No-Bake Key Lime Pies and this easy Gluten Free Orange Almond Flour Cake recipe.

A lime bar on a white plate.
Gluten free lime cookie bars on a brown paper bag.

Easy Gluten Free Lime Bars

Sandi Gaertner
Easy creamy gluten free lime bars. The whole family will love these sweet-tart cookie bars.
Love this recipe?Give it a star rating!
4.88 from 16 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 bars
Calories 307 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

For Crust:

For Lime Batter:

  • 1 cup sugar
  • 1 tablespoon lime zest
  • cup lime juice
  • 3 large eggs or 4 small
  • ¼ cup condensed milk see note

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a bowl, add dry ingredients for the crust and mix.
  • Add melted butter and mix well into a soft dough.
  • Press crust into a greased 8×8 pan.
  • In a medium bowl, add batter ingredients and whisk to blend.
  • Pour on top of the crust and bake for 20-25 minutes until done in the middle. The actual baking time may vary depending on the size of your baking pan.
  • Remove the bars from the oven and place on a cooling rack for 30 minutes. When they have cooled, place plastic wrap over the bars and refrigerate them for 1-2 hours to chill.
  • * Optional: Garnish with more lime peel and powdered sugar

Notes

  1. You can make this recipe dairy-free by using vegan butter or coconut oil instead of butter and coconut condensed milk.
  2. You can substitute lemon if you do not have limes. Fresh juice is better than bottled.
  3. Use almond flour and not almond meal.
  4. To make these nut-free and/or coconut-free, use the crust recipe from my Gluten Free Cranberry Bars recipe.
  5. Store in an airtight container for up to 4 days in the refrigerator.
  6. Freeze by flash-freezing the bars, then placing them into a freezer bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 307kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 29mgPotassium: 113mgFiber: 3gSugar: 24gVitamin A: 316IUVitamin C: 2mgCalcium: 66mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

Note this recipe was updated with more recipe details from an older Feb 2016 post.

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28 Comments

    1. My attempt was a disaster-it basically bubbled up and over the top of the dish and created alot of smoke and yuck. Any clue why?

      1. Hi Kristen, I haven’t heard of this happening, so let’s break it down. What gluten free flour blend did you use, did you substitute any ingredients, and what size pan did you use? What position was the rack in the oven? I typically try to bake with the rack in the middle of the oven.

  1. 5 stars
    I lined a 9 by 9 inch square metal pan with foil, since my 8 by 8 inch glass pan is not perfectly flat on the bottom. Used plenty of PAM. Also, did not have unsweetened coconut, so I used shredded Baker’s brand sweetened and dropped out 1 tablespoon of the brown sugar from the crust. Added 1 T. of gluten free flour to the lime batter for a bit more body in the filling. Very good recipe with a macaron type bottom crust. Cut after chilling for best presentation.

  2. Could I substitute coconut yogurt for condensed milk? If YOU have any other suggestions ,I’d GREAT~LY APPRECIATE it 😀 I look forward to hearing from YOU <3 HUGS!!!!!

    1. Hi there. I have to be honest, I really don’t know. I say experiment and come back and let us know how it turned out.

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