Key Lime Pie Bars (Print View)
Tangy, creamy bars with buttery graham crust and luscious key lime filling for a refreshing treat.
# Ingredient List:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
→ Topping
08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime
# How to Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8 to 10 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Whisk in key lime juice and zest until fully combined.
05 - Pour filling over cooled crust and smooth the top.
06 - Bake for 15 to 18 minutes, until the center is just set but still slightly jiggly.
07 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
08 - For the optional topping, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.
# Expert Advice:
01 -
- The filling comes together in about five minutes but tastes like you spent all day in the kitchen
- That buttery graham cracker crust creates the perfect contrast to the bright, tangy lime filling
- You can make them ahead and they actually taste better after chilling overnight
02 -
- The bars might look underbaked when you pull them out, but they will set up perfectly in the refrigerator
- Overbaking causes the filling to crack and become grainy, so trust the jiggle test and set your timer
- A hot knife dipped in water creates the cleanest slices without dragging the filling
03 -
- Zest your limes before cutting them open to juice, as it is nearly impossible to zest a lime that has already been cut in half
- Room temperature eggs separate more easily, and the yolks incorporate into the filling without leaving streaks