Key Lime Pie Bars

Why You’ll Love This Recipe

I love how effortlessly these bars combine bright, citrus flavor with a smooth, cheesecake-like filling. They’re lighter than a full pie and easier to slice and serve—ideal for make-ahead dessert trays or chilled summer treats

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crust:

  • 2 cups vanilla wafer or graham cracker crumbs

  • 5 Tbsp unsalted butter, melted

  • 2 Tbsp light brown sugar

• Filling:

  • 5 large egg yolks

  • 1 Tbsp lime zest (Key or regular limes)

  • 1 cup fresh lime juice

  • 22 oz sweetened condensed milk

• Topping:

  • 1 cup heavy whipping cream

  • 2 Tbsp powdered sugar

Directions

1. Preheat oven to 350 °F and line an 8×8″ pan with parchment, leaving overhang on two sides

2. Make the crust: mix crumbs, brown sugar, and melted butter until sandy. Press firmly into the pan and bake for 13–15 minutes. Cool for 30 minutes

3. Prepare filling: beat egg yolks and lime zest until thick and pale (about 4–5 minutes), then whisk in condensed milk and lime juice until smooth

4. Pour filling over cooled crust and bake for 15–17 minutes, until edges are set but center still jiggles slightly

5. Cool on a wire rack for 30 minutes, then refrigerate for at least 3 hours or overnight

6. Whip cream with powdered sugar to stiff peaks, spread evenly over chilled bars, then slice into squares with a sharp knife warmed between cuts.

Servings and timing

• Yield: about 16 bars

• Prep time: ~25 minutes

• Bake time: ~30 minutes

• Chill time: ~3 hours (up to overnight)

• Total time: ~4 hours (mostly hands-off)

Variations

• Crust swap: I sometimes use crushed gingersnaps or digestive biscuits for a spicier base

• Lightened filling: Regular limes work just as well when key limes aren’t available

• Cheesecake style: I’ve stirred in 4 oz cream cheese into the filling for extra creaminess .

Storage/reheating

I store these bars in an airtight container in the fridge for up to 5 days. For cleaner slicing, I freeze them for about 15 minutes, then use a warm, clean knife to cut. No reheating—just serve chilled.

FAQs

Can I use regular limes instead of Key limes?

Absolutely! Regular limes work perfectly and offer similar tart flavor .

How thick should the crust be?

Press the crust firmly but don’t over-compact it—about ½” thick gives a sturdy base for the filling.

Can I use bottled lime juice?

Yes, bottled key lime juice works if fresh are unavailable—just choose a good-quality brand

Freeze the whole slab for 15 minutes, then use a sharp, warm knife rinsed between cuts.

Can I make them ahead?

Definitely! I make them the day before—chilling overnight gives the best texture and flavor.

Conclusion

These Key Lime Pie Bars are a summer staple—bright, creamy, and so easy to serve. With a crisp crust, tangy filling, and fluffy topping, they’re the perfect fridge-to-table dessert. When I want something zesty yet simple, these bars are my go-to.