Key Lime Pie Bar Recipe. Perfectly tart!

I was really craving something tart and sweet so I decided to make my favorite key lime pie bars. You can easily swap out the limes for lemons if that's more your speed.

If you are making these for the kiddos you can decrease the amount of lime zest to reduce the tartness.

The crust is delicious and perfectly crunchy while the filling is smooth and creamy!

Really hit the spot on this hot day.


For the crust: Preheat oven to 350 degrees. Cut and place a piece of parchment paper to line the bottom of your tart pan. Combine the following ingredients in a medium sized bowl:

  • 2 cups blanched almond flour

  • 3 Tablespoons olive oil

  • 1 Tablespoon melted butter

  • 2 Tablespoons pure maple syrup

  • pinch of salt

Mix to combine. Press evenly into a tart pan. Bake for 16-18 minutes. Crust will turn nice and golden brown.

For the filling:


  • 4 whole eggs plus one egg yolk

  • 1/2 cup key lime juice (about 7-10 key limes depending on their size)

  • 1 Tablespoon key lime zest (about 3 key limes)

  • 1/4 cup honey

  • 1/4 cup pure maple syrup

  • 1 tablespoon melted butter

While your crust is baking start your key lime filling.

Zest and juice key limes and set aside in a small bowl. You can combine them together.

Measure out 1/4 cup honey and 1/4 cup maple syrup and set aside. If you prefer not to heat honey, omit the honey and increase the maple to 1/2 cup. Melt the butter and combine with honey and maple.

In a standing mixer add 4 whole eggs and 1 egg yolk. Using the whisk attachment, whisk eggs on medium to high setting until they have become creamy and thick.

Slowly add the honey/maple/butter mixture to the eggs mixture while the mixer is on low.

Once combined, move the egg mixture from the mixer to a pot and place on the stove top. Add the lime zest and juice, combine.

Turn heat to low/medium and using a wooden spoon (not a whisk), stir constantly until mixture has thickened nicely. This can take up to 10 minutes but not more. You don't want the heat too high or your mixture can turn to scrambled eggs!

Once your filling has thickened, strain your filling into a separate bowl then gently pour into your baked tart crust.

Place in the refrigerator to cool and firm for about 3-4 hours. Enjoy! If you give it a try, let me know what you think!


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