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Thus far, I have featured three (3) Margarita cocktail recipes here on the blog: Coconut Ginger Lime Margarita with a killer coconut-ginger agave simple syrup kicked up savory-style with the addition of whole black peppercorns for a little heat.
Meanwhile, when it comes to citrus, Key Limes (capitalized as well out of respect, ha!) are my ultimate favorite fruit. As I shared in my last post featuring Best Ever Lemon Brownie Bars, I have an out of control Lemon Love board over at Pinterest. In my post featuring Best Ever Lemon Brownie Bars, I mentioned that I had baked the original recipe first, but I couldn’t resist tinkering with it. As I mentioned in my last post, Lemon Brownie Bars or Key Lime Brownie Bars seems like a strange name for these sunny citrus bars due to the word “brownie” which conjures up thoughts of decadent chocolate bars.
What will be surprising to many bakers is how easily these Key Lime Brownie Bars pull together. This is what I have learned after making this recipe for Lemon Brownie Bars and Key Lime Brownie Bars four (4) times this past week—which included the original recipe and gluten free version. After blending together the dry ingredients, do not “beat” in the butter, eggs, lime juice and zest and then continue beating for 2 minutes or more. For the Key Lime lovers in your life, bake up some Key Lime Brownie Bars to serve up as a special spring or summer treat. For Gluten Free Option: Substitute 1 cup (128 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, for regular all-purpose wheat flour called for in recipe. If making the glaze in advance, keep it covered with plastic food wrap to keep it smooth and prevent it from drying out. Oh girl, I love all these citrus treats that you are sharing – I am still dreaming about your lemon bars and these are just as divine! I think you’ve definitely caught the deliciousness of these bars in the photos, Stacy. The texture of these Key Lime Brownie Bars is very similar to brownies and tasting the glaze gives one the sense of being in the tropics. I mean, even my favorite cocktail in the universe is the classic Margarita and its several incarnations.
This cocktail tastes like it was barbecued, with a little smokey-heat, just perfect for lovers of BBQ.
Y’all, I make a wicked Key Lime Pie that I am just itchin’ to share with you and the second “cheesecake cake” I ever made was a truly wicked Key Lime Margarita Cheesecake Cake.

In fact, I love citrus so much that I just started a brand new board, Luscious Lime, for lime and Key Lime recipes starting with this one. Citrus is truly sublime and I cannot get enough of it. What I meant was, not only did I tinker with it, I also made this version for Key Lime Brownie Bars. It is imperative to have your butter softened to room temperature as outlined for the second tip.
The fat in the softened butter coats the flour and sugar then becoming well saturated thus creating a very moist and exceptional crumb. This is a serious “no-no” and will just cause the batter to become aerated (incorporating air).
Fudgy and bursting with Key Lime flavor with a moist, light and tender crumb, these citrus bars are irresistibly good and are made in a snap. It is imperative to have your butter softened to room temperature as outlined in the next tip. Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. I was just eyeing key limes at the grocery store today, and now I’m thinking I need to go back and stock up for these bars! I was thinking about making the lemon bars you posted, but these actually sound better with lime flavors. Cakey, light, fresh and full of citrus flavor – everything I’m craving right now! Sparkling Tart Cherry Margarita bursting with tart cherry flavor is my favorite summertime “girly” Margarita. This cake was inspired by my husband, The Big Lug, and featured last spring in my post entitled, “On Love, Gratitude and Margaritas”. In fact, as I mentioned previously, each morning I enjoy a warm mug of lemon water sweetened with stevia before breakfast.
This will then cause too many air pockets after baking as well as create an undesirable drier crumb.
The ratio of ingredients and techniques used in our recipe make these scrumptious bars easy to prepare while the tips ensure baking success. Surprisingly (or maybe not so surprisingly considering the excellent GF flour I used), I even liked them better than the traditional recipe!

And, Sparkling Apple Cider Margarita with a serious punch of apple cider and spices is my favorite Margarita in the Fall. I had a hard time finding them in my local markets, but scored big time with a few bags of these little wonders—Key Limes. It is essential to “stir” in, by hand (or using the ‘stir’ setting of a stand mixer), the wet ingredients and not aerate the batter. Be sure that your oven is properly calibrated or use an oven thermometer to ensure the proper temperature.
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Casual or elegant, these delightful brownie bars are perfect for summer entertaining and picnics.
I was truly amazed that this simple recipe, with so few ingredients, could impress me as much as it did.
Family and friends will love you more and complete strangers will become instant friends after indulging in these bars. There’s even an option for an equally irresistible gluten free version that will knock the socks off the entire gluten free crowd! Add the butter and mix until well combined, but do not “beat” at high speed which would incorporate too much air. In a small bowl, whisk the eggs, lime zest and juice together. Mix together on low mixer setting until well blended and smooth, scraping down sides of bowl as necessary with rubber spatula. Do not “beat” at high speed with mixer. With a rubber spatula, scrape batter into prepared pan and smooth the top. Bake in preheated oven until golden brown around the edges and firm to the touch in the center, about 25 minutes.
Cool completely before spreading on glaze. Use the baking parchment on sides of pan to lift brownie cake out and transfer to cutting board. Pour glaze over cooled brownie cake and spread evenly over the top using a metal angled icing spatula or regular icing spatula. Allow glaze to dry slightly on the surface before cutting into bars and serving.

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