Key Lime Pie Bars (Printable Version)
Tangy Key lime bars with graham crust and creamy lime filling—refreshing, chilled, and easy to slice.
# What You Need:
→ Crust
01 - 1½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - ½ cup freshly squeezed Key lime juice (or regular lime juice)
07 - 1 tablespoon lime zest
08 - ¼ teaspoon salt
→ Topping
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 8×8-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 form a compact 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. 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 warm 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 - Allow the bars to cool completely at room temperature, then transfer to the refrigerator and chill for at least 1 hour until fully set.
07 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form. Be careful not to overwhip.
08 - Lift the chilled bars out of the pan using the parchment overhang. Slice into 16 even squares. Dollop or pipe whipped cream on top, garnish with additional lime zest, and serve chilled.
# Expert Tips:
01 -
- The crust comes together in minutes and bids farewell to any rolling pin anxiety you have ever harbored.
- That tangy filling sets like silk without any fussy stovetop custard work.
- They taste even better made a day ahead, which makes them the most stress free dessert for feeding a crowd.
02 -
- Underbaking the filling slightly is far better than overbaking it, because a cracked or rubbery top cannot be fixed once it happens.
- The acid in the lime juice actually thickens the condensed milk and yolks on its own, so the oven is there to set the structure gently, not to cook it aggressively.
03 -
- Press the crust mixture while it is still slightly warm from the butter and it will compact more evenly with less effort.
- Zest your limes before juicing them because a hollowed out lime is miserable to grate and you will end up with knuckle in your dessert.