Step 1

Preheat the oven to 350F

Step 2

Line an 8×8 (or 9×9 pan) with parchment paper and set aside. Make sure to leave some overhang on the sides to remove the cheesecake easily from the pan.

Step 3

Whisk together the gluten-free flour, brown sugar, cinnamon, and salt in a medium-sized bowl.

Step 4

Cut your butter into small pieces and add to the flour mixture. You can use your clean hands or two forks to work the butter into the flour until it is crumbly.

Step 5

Press the mixture in an even layer into the prepared pan. I like to use an offset knife for this or the back of a spoon.

Step 6

Bake the crust at 350F for 12 to 14 minutes or until light golden brown.

Step 7

When your crust is done baking, do NOT turn off the oven.

Step 8

Zest two limes and set aside. Juice the limes and strain out any seeds.

Step 9

In a large bowl combine the condensed milk, sour cream, egg yolks, and freshly juiced lime juice and whisk together until smooth. Stir in the lime zest.

Step 10

Pour the filling on top of the parbaked shortbread crust and with a small offset knife or the back of a spoon smooth out evenly.

Step 11

Bake at 350F for 18-20 minutes. The filling should be almost all the way set and should not turn brown.

Step 12

Remove the key lime bars from the oven and allow for them to cool to room temperature before transferring them to the fridge. I recommend allowing the bars to chill for at least 3hrs before cutting them.

Step 13

Add the heavy cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with the whisk/balloon attachment. Whisk at a medium speed until medium-stiff peaks have formed.

Step 14

Transfer the whipped cream to a piping bag fitted with a star tip and garnish the gluten free key lime bars when ready to serve.

Step 15

Finish the key lime bars with some lime sugar and thinly sliced limes.

Step 16

To make lime sugar, combine some lime zest and granulated white sugar in a small bowl and rub the zest into the sugar.