Key Lime Bars

If you’re after something bright, creamy, and just sweet enough, these Key Lime Bars are a must. With a buttery graham cracker crust and a smooth, tangy layer, they’re perfect for picnics, cookouts, or casual summer lunches. You can make them ahead, chill them in the fridge, and have dessert ready without any last-minute stress. They also freeze well, so you can tuck a few away to enjoy whenever the craving hits.

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Prep Time: 10

Cook Time: 30

Cooling Time: 2

Total Time: 2 40

Course: Dessert

Cuisine: American

Keyword: Key Lime Bars, Key Lime Pie Bars

Servings:

Calories: 192kcal

Author: Mandy Applegate

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
2 tablespoons white sugar
5 tablespoons unsalted butter melted

For the key lime pie:

3 large egg yolks
1 ⅓ cups sweetened condensed milk
½ cup key lime juice
1 tablespoon key lime zest
1 tablespoon full-fat sour cream
Pinch of salt
½ cup whipping cream to serve

Instructions

Preheat oven to 350°F (180°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until evenly moistened. Press the mixture firmly into an 8×8-inch baking pan using the bottom of a measuring cup.
1 ½ cups graham cracker crumbs, 2 tablespoons white sugar, 5 tablespoons unsalted butter
Place the pan on a baking sheet and bake for 10 minutes. Remove from oven and let the crust cool slightly. Lower oven temp to 325°F (160°C).
In a clean bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, zest, sour cream, and salt until smooth and creamy. Pour the filling over the slightly cooled crust and spread evenly.
3 large egg yolks, 1 ⅓ cups sweetened condensed milk, ½ cup key lime juice, 1 tablespoon key lime zest, 1 tablespoon full-fat sour cream, Pinch of salt
Bake for 20 minutes, or until the edges are set and the center has a gentle jiggle.
Let the bars cool completely on a wire rack (about 2 hours). Chill in the fridge if you like them extra cold!
Top with whipped cream and slice into squares before serving.
½ cup whipping cream

Notes

Tightly Pack the Crust: Use a measuring cup to firmly press down the crust so it doesn’t fall apart when you lift or slice the bars.
Use Fresh Key Lime Juice: If you can find fresh key limes, squeeze them! The bright flavor makes a real difference compared to bottled juice.
Whisk Thoroughly: Make sure the filling mixture is fully combined and smooth before pouring it over the crust for the best texture.
Watch the Baking Time: You want the edges set but the center to still have a slight wiggle—that’s when you know they’re perfectly creamy inside.
Cool Gradually: Let the bars cool on a wire rack before chilling to avoid too much condensation, which can make the crust soggy.
Chill for Cleaner Slices: Cold bars slice more neatly, so give them a good hour in the fridge if you want sharp squares.
Top Right Before Serving: Add the whipped cream just before you serve to keep it looking fresh and fluffy.
Warm Your Knife for Slicing: Dip a sharp knife in hot water, wipe it dry, and slice for smooth, clean cuts.

Nutrition

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