Key Lime Pie Bars
These creamy key lime pie bars feature a buttery graham cracker crust, tangy citrus filling, and whipped topping—perfect for a refreshing summer dessert.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: ~4 hours (mostly hands-off)
- Yield: About 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
2 cups vanilla wafer or graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
Filling:
5 large egg yolks
1 tablespoon lime zest (Key or regular limes)
1 cup fresh lime juice
22 ounces sweetened condensed milk
Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Instructions
Preheat oven to 350 °F. Line an 8×8″ pan with parchment paper, leaving overhang for easy removal.
Make the crust: Combine crumbs, brown sugar, and melted butter until sandy. Press firmly into the pan. Bake 13–15 minutes. Cool for 30 minutes.
Make the filling: Beat egg yolks and lime zest until thick and pale (4–5 minutes). Whisk in sweetened condensed milk and lime juice until smooth.
Pour filling over cooled crust and bake 15–17 minutes, until edges are set but center still jiggles slightly.
Cool on a rack for 30 minutes, then refrigerate at least 3 hours (or overnight).
Make topping: Whip cream with powdered sugar until stiff peaks form. Spread over chilled bars.
Slice with a warm, clean knife for neat squares. Serve chilled.
Notes
Use regular limes if Key limes are unavailable.
For a spicier base, try gingersnaps or digestive biscuits instead of graham crackers.
Stir 4 oz cream cheese into the filling for a cheesecake-style variation.
Chill overnight for best flavor and texture.
Freeze for 15 minutes before slicing for cleaner edges.
Find it online: https://allrecipesmade.com/key-lime-pie-bars/
