Gluten Free Key-Lime Bars (Gluten Free/Vegan)

Gluten Free Key-Lime Bars (Gluten Free/Vegan)

Gluten Free Key-Lime Bars

These delicious bars were a bit of a project. I didn't expect to have to make them 4 times- but as always the recipes that take a little extra time - end up being really quite wonderful.

These can also be Lemon bars- just sub out the lime juice for lemon. I prefer Lime over Lemon by a long shot. But you may enjoy the opposite :)

These bars are nice and thick. Skinny little dessert bars I think are just a waste of time. You might as well have something to really bite into your going to spend the time baking. Not that these take long to make- they are about as simple as it gets.

Gluten Free Key-Lime Bars

Gluten Free Key-Lime Bars

Gluten Free Key-Lime Bars


1/2 Cup Butter at Room Temp (Such as earth balance)
1/4 Cup Sugar.
(Refined or unrefined-a white sugar will work best- such as xylitol, or organic cane sugar)
160 Grams (1 Cup) Sweet Rice Flour
1 Tsp Vanilla Extract
1 TBS Cold Water


1 LB (2 Cups) Tofu (Firm or Extra Firm)
1 1/2 Cup Sugar (go for a white granulated sugar here or xylitol as well. )
(feel free to adjust this amount for a more or less- lime tartness and overall sweetness)
Zest of 2 limes
1/2 Cup of Lime Juice
2 TBS Sweet Rice Flour
3 1/2 TBS Tapioca Flour
pinch of Salt.

  1. Preheat oven to 350 Degrees.
  2. In the bowl of a Food Processor combine the Crust Ingredients until they come together. Press evenly into a 7x7 Inch Square pan. Bake 15 minutes and then remove from oven.
  3. Meanwhile- Clean out the bowl of your Food Processor. Drain the liquid from the Tofu Container and pat it with some paper towel to soak up a little bit of the excess liquid. Then add it and all of the other ingredients to the bowl to make the custard. process till smooth.
  4. Pour Custard Over semi- baked crust. Place back in the oven and bake for an additional 30 minutes.
  5. Remove from oven and allow to cool completely before cutting.
Gluten Free Key-Lime Bars

Gluten Free Key-Lime Bars

These taste best chilled! Store in the fridge.

Try topping these Key Lime Bars with a sprinkle of shredded dried Coconut instead of powdered sugar. I did this and then also dusted on a little stevia to add a note of sweetness. Or of course- you can stick to the traditional method of sifting on powdered sugar.

For those looking to cut out sugar completely- try toying with small amount of Stevia in place of the granulated sugar!



Brittany Angell

6 comments | Leave your own

  1. Jan Hallquist Thompson

    Brittany, These bars sound delish! Until I was diagnosed and had to go gluten free, I would allow myself coffee and a pastry on Sunday morn before church and I have so missed that little luxury! Now, I’m in, again! I’ve never eaten tofu, but, I’m happy to try it. Do I need to know anything special? Thanks for info! See you on FB!

  2. Amber @Almost Vegan

    These are making my mouth water! I haven't made lemon or lime bars in way too long…

  3. Lisa Barnes

    These are great! I used 1/2 cup of maple syrup instead of the granulated sugar in the custard and it was plenty sweet. Definitely agree it is better frozen, as the middle has a hard time setting completely.

  4. Mel

    Is there anything I can use in place of the rice flour? Since the arsenic issue…

  5. Karrie

    I know you don’t care for major subs, but would you have a random guess for a tofu sub? I can’t have the soy, but this sounds amazing! And I’m definitely willing to try a sub even if it might crash and burn brilliantly. It’ll probly still taste alright in the end.

  6. Enjoy a Culinary Virtual Trip to Key West with Over 30 Gluten-Free Key Lime Pie Dessert Recipes | All Gluten-Free Desserts...All the Time

    […] Key Lime Bars from Brittany Angell ~ gluten free, dairy free, egg free, […]

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