Key lime bars are better than key lime pie, and I’ll stand by that. A bar has a higher crust-to-filling ratio, cuts cleanly, and holds together at a party without needing a fork and plate situation. This version is built on a cashew-based filling rather than the standard eggs-and-condensed-milk route, which means it’s dairy-free and has a texture that’s almost fudgy when cold. Key limes are more aromatic than regular limes and worth tracking down, but Persian limes work fine if that’s what you’ve got. The filling needs a full blend until completely smooth; any grainy texture means the cashews didn’t soak long enough. Soak overnight if you can. Filling over a shortbread base, twenty-five minutes in the oven, then patience while they cool and set. Cold, from the fridge, they’re sharp and clean and satisfying in a way that most citrus desserts aren’t.
How to Make Key Lime Bars
Soaking the cashews
Two hours minimum, overnight preferred. Soft cashews blend into a smooth cream; under-soaked cashews leave the filling grainy no matter how long you run the blender. If you’re short on time, cover them in just-boiled water for an hour and drain well before blending.
Key limes versus regular limes
Key limes are smaller, more aromatic, and have a slightly floral bitterness that regular limes don’t. They also have seeds, which need to come out before juicing. If you’re substituting regular limes, use three for every eight key limes the recipe calls for. Zest first before juicing; it’s much easier.
Setting and slicing
Pull the bars from the oven when the filling is just set at the edges but still has a slight wobble in the center. It firms up as it cools. Refrigerate for at least two hours before slicing, and use a sharp knife wiped clean between cuts for clean edges.
Key Lime Bars
- Total Time: 50 minutes
- Yield: Makes 12 1x
- Diet: Vegan
Description
Tangy key lime filling over a buttery crust. Perfect for a sweet treat any time of year.
Ingredients
- 1/2 cups (118 ml) Key Lime or Regular ol Lime juice
- Zest of about 8 Key Limes, or 3 Regular ol Limes
- 1 cups (237 ml) Raw Cashews
- 1 and 1/3 cups (316 ml) Sugar
- 2 Tbsp Coconut Cream
- 1 Tbsp Cornstarch
- Your favorite pastry crust
Instructions
- Soak cashews in water to cover for 2 hours to overnight.
- If using key limes, remove seeds (this may take some time).
- Once cashews are soft, combine cashews, lime zest/juice, sugar, coconut cream, and cornstarch in a food processor or blender.
- Blend until completely smooth, with no cashew pieces remaining.
- Pour filling over shortbread/cookie base.
- Bake at 350°F (177°C) for 25-30 minutes, or until set.
- Cool completely, cut into bars, and dust with powdered sugar and lime zest (optional).
Notes
- For a richer flavor, use freshly squeezed key lime juice. If using bottled juice, add a pinch of lime zest for extra aroma.
- To prevent cracking, let the bars cool completely at room temperature before refrigerating or cutting.
- If you don’t have cornstarch, you can try using arrowroot powder as a substitute, but the texture might be slightly different.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
Frequently Asked Questions
Can I use regular limes instead of key limes?
Yes. Regular lime juice and zest work well here. Key limes have a slightly more floral, tart flavor, but standard limes will still give you a bright, tangy filling.
How long should I soak the cashews?
At least 2 hours at room temperature, or overnight in the fridge. The cashews need to be completely soft so they blend into a smooth filling with no gritty pieces.
How should I store these bars?
Keep them covered in the refrigerator for up to 4 days. They actually taste better cold, and the filling firms up nicely after chilling.
