Photo of Key lime bars by WW

Key lime bars

Total Time
55 min
25 min
30 min
These tangy bars offer an assertive, satisfying flavor tangy Key lime in a bite-sized dessert package. Key limes, also known as Mexican or West Indian limes, are smaller, tarter, and more aromatic than traditional Persian limes. They are what gives these bars—and anything they are added to—their citrus bite. Because of their more petite size, you’ll need more of them and will spend more time juicing, but the effort is worth it. If you don’t have any luck finding them in your grocery store, you can substitute regular limes or even use the bottled Key lime juice that is widely available. Cut these bars into small pieces—the flavor is so assertive and rich that a little goes a long way.



3 Tbsp, softened

Fat-free cream cheese

3 Tbsp


1½ cup(s)

Uncooked egg yolk(s)

1 large

All-purpose flour

¾ cup(s)

All-purpose flour

2 Tbsp

Powdered sugar (confectioner's)

3 Tbsp


1 large egg(s)

Regular liquid egg substitute

¼ cup(s)

Fresh lime juice

cup(s), or to taste, from Key limes


  1. Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
  2. To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes.
  3. To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more.
  4. Cool on a rack. Sprinkle with 2 tablespoons powdered sugar and cut into 16 pieces.