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Key Lime Pie Bars Recipe

Key Lime Pie Bars

iamwinfred
If you love key lime pie but don't feel like fussing with a pastry crust, these key lime pie bars are about to become your new favorite dessert. They have everything that makes key lime pie so irresistible: a buttery graham cracker crust, a creamy tangy lime filling, and that perfect sweet and sour balance in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 240 kcal

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer
  • Citrus zester
  • Citrus juicer
  • Rubber spatula
  • Cooling rack
  • Measuring cup for pressing the crust
  • Offset spatula
  • Sharp knife for slicing clean bars

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 4 large egg yolks room temperature
  • 2 sweetened condensed milk 14 ounce cans
  • 1 tablespoon lime zest from about 2-3 limes
  • ¾ cup fresh key lime juice or regular lime juice, about 12-15 key limes
  • 1 teaspoon vanilla extract

For Topping and Garnish

  • whipped cream for topping, homemade or store-bought
  • lime zest extra, for garnish
  • lime slices for garnish (optional)

Instructions
 

  • Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly coat with nonstick spray.
  • In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the prepared pan using a measuring cup. Bake for 10 minutes, then cool slightly.
  • In a large bowl, beat the egg yolks with a hand mixer for 2-3 minutes until pale yellow and slightly thickened.
  • Add the sweetened condensed milk, lime zest, lime juice, and vanilla extract. Mix on low speed until smooth and just combined. Be careful not to overmix.
  • Pour the lime filling over the warm crust and spread evenly with a rubber or offset spatula. Bake for 15-18 minutes until edges are set and the center has a slight jiggle. Avoid overbaking.
  • Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight until fully set.
  • Use the parchment overhang to lift the slab from the pan. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts. Top with whipped cream and extra lime zest before serving.

Notes

  • Use room temperature eggs for a smoother filling that blends easily.
  • Press the crust firmly into the pan so it holds together when sliced.
  • Chill the bars completely before cutting to get clean, sharp edges.
  • Zest the limes before juicing them—it's much easier that way.
  • For neatest squares, use a hot knife and wipe it clean between cuts.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze unsliced or sliced bars for up to 2 months wrapped tightly; thaw overnight in the fridge.
  • Add whipped cream topping fresh, right before serving rather than before storing.
  • Regular limes work perfectly if key limes are not available—the flavor will be slightly less tart.
  • For a tropical twist, fold toasted shredded coconut or chopped pecans into the crust.

Nutrition

Serving: 1barCalories: 240kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 65mgSodium: 140mgPotassium: 120mgFiber: 0.5gSugar: 27gVitamin A: 8IUVitamin C: 10mgCalcium: 10mgIron: 4mg
Keyword easy dessert bars, graham cracker crust, key lime pie bars, lime dessert, no pastry crust
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