Key Lime Pie Bars (Printable)
Bright, creamy Key lime bars with a buttery graham crust and whipped cream—chilled citrus squares for summer.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup freshly squeezed Key lime juice (or regular lime juice)
07 - 1 tablespoon lime zest
08 - 1/4 teaspoon salt
→ Whipped Cream Topping (Optional)
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 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
03 - Bake the crust for 8 to 10 minutes until lightly golden around the edges. Remove from the oven and let cool slightly while preparing the filling.
04 - In a medium bowl, whisk the egg yolks until thick and pale in color, about 1 minute. Add the sweetened condensed milk, Key lime juice, lime zest, and salt. Whisk until completely smooth and well combined.
05 - Pour the filling over the partially cooled crust, spreading evenly. Bake for 15 to 18 minutes, until the center is just set and tiny bubbles appear around the edges.
06 - Cool completely at room temperature, then refrigerate for at least 1 hour to fully set before slicing.
07 - Using an electric mixer or whisk, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
08 - Lift the chilled bars out of the pan using the parchment overhang. Slice into 16 squares. Top each bar with whipped cream and a sprinkle of lime zest. Serve chilled.
# Expert Tips:
01 -
- The press in crust means you can skip rolling, chilling, and all the fuss of a traditional pie dough.
- That custardy filling sets up beautifully in the fridge so every bar slice holds its shape.
- You only need about twenty minutes of hands on work before the oven and fridge do the rest.
02 -
- Under baking the filling is far better than over baking it because a slightly jiggly center will firm up in the fridge while an over baked one turns rubbery.
- Fresh lime juice reacts with the egg yolks and condensed milk to thicken the filling naturally, so do not try to shortcut with bottled juice.
03 -
- Use the flat bottom of a glass or measuring cup to press the crust in firmly because a loose crust will crumble when you cut the bars.
- Zest your limes before juicing them because trying to zest a squeezed lime half is a frustrating little exercise in patience.