Key Lime Pie Bars
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Key Lime Pie Bars

Product Code: R0432

A buttery lime shortbread crust topped with creamy key lime filling and served with coconut whipped cream and toasted coconut.

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For Shortbread Crust:

1 cup salted butter, melted and slightly cooled
2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt

For the Key Lime Filling:

2 14 oz. cans sweetened condensed milk
4 oz. (half a block) cream cheese, at room temperature
1/2 cup key lime (or regular lime) juice
1/4 cup water
Zest of 2 Limes
1/8 teaspoon LorAnn Oils Key Lime Super-Strength Flavor

For Coconut Whipped Cream:

1/2 cup heavy cream, cold
2 tablespoons granulated sugar
1/2 teaspoon LorAnn Coconut Bakery Emulsion
1/4 cup Coconut Flakes (optional)


For Lime Shortbread Crust:
  1. Preheat the oven to 350° F and line a 8x8 baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, and salt until combined.
  3. Stir in the melted butter and mix until combined.
  4. Press the shortbread into the prepared pan. Use a 1/4  measuring cup to press it down into an even layer, then use an offset spatula to clean up the edges and make sure the corners are pressed down.
  5. Bake for 10 minutes, then allow to cool completely. It shouldn't brown at all and should even look a little wet and under baked in the center, that's ok.

For Key Lime Filling:
  1. Preheat the oven to 350° F.
  2. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 5 minutes until smooth and creamy. Scrape down the bottom and sides of the bowl halfway through and as needed.
  3. Add the sweetened condensed milk. Mix to combine.
  4. Add in the lime juice, water, lime zest, and key lime flavor. Mix to combine.
  5. Pour over cooled shortbread crust and bake for 10 minutes, then allow to cool on the countertop for 30 minutes.
  6. Chill in the fridge for 2-3 hours or overnight.
  7. Slice into 16 bars, top with coconut whipped cream and toasted coconut and serve.

For Coconut Whipped Cream:
  1. Put the cold cream, sugar, and coconut emulsion in a large bowl. It helps if the bowl is also cold!
  2. Whisk by hand until soft peaks form. It will take about 5 minutes of whisking. It's an arm work out, but you can beat hand whipped cream!
  3. Alternatively you can do this in your mixer with the whisk attachment, just watch it because it's easy to over whip it when doing it this way!
  4. Keep in the fridge until ready to use.
  5. Toast the coconut flakes in a dry pan over medium heat until golden brown.
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