This post may contain affiliate links. For more information, read my disclosure policy.
Key Lime Bars are key lime pie but in handheld bar form: a buttery graham cracker crust with a creamy, tart key lime filling. These are super easy to make with simple ingredients, and they’re perfect whenever you’re craving citrus desserts.
I never had Key Lime Pie until I was in my 30s, can you believe it? I went my whole life thinking I didn’t like lemon or lime desserts! Now I kick myself for all those wasted years where I could have been eating my weight in tangy key lime dessert bars.
This key lime pie bars recipe is my favorite pie baked in a 9×13-inch pan so it makes lime squares instead of a slice you need a plate and fork for. I’ve tested this recipe numerous times to get it just perfect and I think you’ll love it (with or without the whipped cream!)
Key Lime Pie Bars Ingredients
- The crust is a classic graham cracker crust made with crushed grahams, sugar, and melted butter. You can use brown sugar granulated sugar interchangeably. I prefer to just buy graham cracker crumbs for ease, but you can crush your own crackers (you’ll need about 9-11 full graham crackers to get the required amount.
- The filling is a creamy custard that sets thanks to the egg yolks and sweetened condensed milk.
- The acid in the key lime juice also creates a chemical reaction with the sweetened condensed milk to set the bars (like my no bake cheesecake). The juice and key lime zest are where all the lime flavor comes from.
- Can you use regular limes in place of key limes? Fresh key limes are often hard to find; they’re smaller, seedier, and have a more floral taste than Persian limes (the traditional ones you normally buy at the grocery store). Feel free to use regular lime zest but instead of regular lime juice, buy bottled key lime juice which will yield the classic flavor you expect.
- Whipped cream for topping is baker’s choice, but you can use canned or fresh (made with heavy whipping cream, vanilla extract, and sugar).
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Testing Notes
- If you are crushing your own graham crackers you need them to be an even fine crumb (without any big chunks). If there are holes in your crust the filling might leak through, causing the bars to invert. I usually crush my own with a rolling pin or a food processor.
- The filling of these are similar to lemon bars but it’s also creamy as well as tart. The creamy filling is the same as a classic key lime pie.
- Chilled bars are easier to slice and hold to eat.
Key Lime Bars Recipe
Ingredients
For the crust:
- 1 ½ cups (154g) graham cracker crumbs (about 9 full graham cracker sheets)
- ¼ cup packed granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 3 large egg yolks
- ½ cup (4 ounces) key lime juice
- 2 teaspoons key lime zest, or regular lime zest
For garnish:
- ¼ cup cold heavy whipping cream
- 2 teaspoons powdered sugar
- Key Limes, for garnish
Instructions
- Preheat oven to 350°F. Line the bottom and sides of an 8-inch square pan with parchment paper for easy removal (if not using a lining, grease the bottom and sides of the pan).
- In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix with a fork until the crumbs are well moistened. Press the mixture into the bottom of the prepared pan, using the flat bottom of a measuring cup or glass to evenly press the crust.
- Bake for 7 minutes. Remove to a wire rack to cool while preparing the filling. Leave the oven on.
- When crust is done pre-baking, whisk together the sweetened condensed milk, egg yolks, key lime juice, and zest. Pour into crust.
- Bake an additional 20-22 minutes or until top is set and the center barely has a jiggle to it
- Move to a wire rack to cool completely before serving.
- Before serving, make the whipped cream: Beat cold heavy whipping cream with powdered sugar on high speed until stiff peaks form. Pipe onto bars and garnish with lime slices before serving (optional).
- Store bars in an airtight container in the refrigerator for up to 3 days. It’s best to top with whipped cream right before serving.
- Can’t find key limes? Use bottled Nellie & Joe’s Famous Key West Lime Juice instead and the zest of regular Persian limes. You can also use regular lime juice as a substitute.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
How to make Key Lime Bars
- The graham cracker mixture should be sandy when it’s done mixing.
- The crust should be pressed firmly into the crust and will be light golden when it’s done baking.
- When whisked, the filling will be yellow and creamy with green flecks.
- I always line my pans for easy removal; light bars like this should use parchment rather than foil or they will brown too quickly.
