Description
These Key Lime Bars are sweet, tangy, and perfectly creamy, with a buttery graham cracker crust and a zesty key lime filling. They’re easy to make and perfect for summer, holidays, or anytime you crave a refreshing citrus dessert!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers, finely crushed)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter (melted)
For the Key Lime Filling:
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice (freshly squeezed preferred, or bottled key lime juice)
- 1 tbsp lime zest (adds extra citrus flavor!)
For Garnish (Optional):
- Powdered sugar (for dusting)
- Whipped cream
- Extra lime zest or lime slices
Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 8-10 minutes, until lightly golden. Let cool slightly.
Step 2: Make the Key Lime Filling
- In a medium bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth.
- Pour the mixture over the slightly cooled crust and spread evenly.
Step 3: Bake & Chill
- Bake for 15-18 minutes, until the edges are set but the center is slightly jiggly.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (or overnight) for best results.
Step 4: Slice & Serve
- Lift the bars out using the parchment paper overhang.
- Slice into 16 squares.
- Dust with powdered sugar, top with whipped cream, and garnish with lime zest or slices.
Notes
- No Key Limes? Use regular lime juice or a mix of lemon & lime juice for a similar taste.
- Make Ahead: These bars store well in the fridge for up to 5 days.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Extra Tart? Add 1 more tbsp of lime juice for an extra zing!