St Patricks Key Lime Bars (Print Page)
Creamy lime bars with a buttery graham crust and tangy filling, ideal for festive gatherings.
# What You Need:
→ Crust
01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted
04 - Pinch of salt
→ Filling
05 - 1 can (14 oz) sweetened condensed milk
06 - ½ cup fresh key lime juice or regular lime juice
07 - 1 tablespoon key lime zest or regular lime zest
08 - 4 large egg yolks
09 - Green food coloring (optional, for festive color)
→ Topping
10 - 1 cup heavy whipping cream
11 - 2 tablespoons powdered sugar
12 - Key lime slices or 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 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until the texture resembles wet sand.
03 - Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
04 - Whisk together sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth. Add a few drops of green food coloring if desired and mix until evenly colored.
05 - Pour the filling over the cooled crust. Smooth the top. Bake for 15 minutes, or until the center is set but still slightly jiggly.
06 - Cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled.
07 - Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe over the chilled bars.
08 - Garnish with key lime slices or extra zest. Slice into 16 bars and serve.
# Expert Tips:
01 -
- The balance of tangy lime and sweet condensed milk hits that perfect sweet-tart spot that makes everyone reach for seconds
- They're incredibly forgiving, unlike traditional pie which can feel intimidating to beginner bakers
02 -
- Overbaking makes the filling grainy, so pull them out when that center still jiggles slightly
- The chilling time isn't optional, warm bars won't cut cleanly and the texture won't be right
03 -
- Zest your limes before juicing them, it's much easier that way
- Let the crust cool for at least 10 minutes before adding the filling to prevent it from melting