Key Lime Pie Bars (Print Page)

Creamy tart lime filling on a buttery graham crust, chilled and topped with whipped cream and lime zest.

# What You Need:

→ Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Key Lime Filling

04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup freshly squeezed Key lime juice (or regular lime juice)
07 - 1 tablespoon lime zest
08 - 1/4 teaspoon salt

→ Whipped Cream Topping (Optional)

09 - 1 cup heavy whipping cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Additional lime zest, for garnish

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan to create a compact, uniform crust layer.
03 - Bake the crust for 8 to 10 minutes until lightly golden around the edges. Remove from the oven and allow to cool slightly while preparing the filling.
04 - In a medium bowl, whisk the egg yolks vigorously for about 1 minute until thickened and pale in color. Add the sweetened condensed milk, Key lime juice, lime zest, and salt, whisking until completely smooth and well incorporated.
05 - Pour the lime filling over the partially cooled crust, spreading it into an even layer. Bake for 15 to 18 minutes, until the center is just set and tiny bubbles appear around the edges.
06 - Cool the bars completely at room temperature, then refrigerate for at least 1 hour to allow the filling to fully set and develop flavor.
07 - Using an electric mixer or whisk, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.
08 - Lift the chilled bars out of the pan using the parchment overhang. Slice into 16 even squares. Top each bar with a dollop of whipped cream and a sprinkle of lime zest before serving chilled.

# Expert Tips:

01 -
  • The crust comes together in one bowl and presses in with your fingers, so cleanup is almost nonexistent.
  • That filling sets into something velvety and bright without any stovetop custard work.
  • They slice into neat little squares that disappear faster than any cake ever could at a potluck.
02 -
  • Overbaking the filling will make it rubbery, so pull the pan when the center still has a gentle wobble.
  • Room temperature egg yolks blend more smoothly into the condensed milk and prevent streaks.
03 -
  • Zest the limes before juicing them because a soft spent lime is miserable to grate and yields almost nothing.
  • Let the crust cool for at least ten minutes before adding the filling or the buttery base can blur into the custard layer.

Return