Key Lime Pie Bars (Printable Version)
Zesty lime bars with crisp crust and creamy filling, ideal for summer entertaining
# What You'll Need:
→ Graham Cracker Crust
01 - 1½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - ½ cup freshly squeezed Key lime juice
07 - 1 tablespoon lime zest
08 - ¼ teaspoon salt
→ Whipped Cream 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 - Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan to create a compact, uniform crust.
03 - Bake the crust for 8 to 10 minutes until the edges turn a light golden brown. Remove from the oven and allow it to cool slightly while preparing the filling.
04 - In a medium bowl, whisk the egg yolks vigorously for about 1 minute until they thicken and lighten in color. Add the sweetened condensed milk, Key lime juice, lime zest, and salt. Whisk until the mixture is completely smooth and homogeneous.
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 barely set and small bubbles begin forming around the edges. Avoid overbaking to maintain a creamy texture.
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 - Using an electric mixer or a whisk, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
08 - Lift the chilled slab out of the pan using the parchment overhang. Cut into 16 even squares. Dollop or pipe whipped cream onto each bar and finish with a sprinkle of lime zest. Serve chilled.
# Expert Hints:
01 -
- The filling sets up like silk without any stovetop custard fuss or tempering eggs.
- Graham cracker crust pressed straight into the pan means zero rolling pins and almost zero cleanup.
02 -
- The filling will look underdone when you pull it from the oven but it firms up as it chills, so resist the urge to overbake or you will end up with rubber.
- Always zest your limes before juicing them because a squeezed lime is nearly impossible to zest cleanly.
03 -
- Regular limes are easier to juice and taste nearly identical in this recipe, so do not drive yourself crazy hunting for tiny Key limes unless you genuinely want to.
- Pressing the crust with a measuring cup dipped in a little extra graham crumbs prevents sticking and gives you an impressively even layer.