Description
These Easy Key Lime Pie Bars offer a deliciously tangy and creamy dessert with a buttery graham cracker crust. Perfect for summer or any time you crave a refreshing citrus treat, these bars are simple to make and sure to impress with their smooth filling and light texture.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 (14 oz) cans sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest (optional)
Topping (Optional)
- Whipped cream
- Extra lime zest
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Firmly press the mixture into the bottom of the pan forming an even layer.
- Bake the Crust: Bake the crust for 8–10 minutes until it turns lightly golden. Remove from oven and allow it to cool slightly before adding the filling.
- Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and well blended.
- Assemble and Bake: Pour the filling over the cooled crust, spreading it evenly. Bake for 15–18 minutes until the center is set but still slightly jiggly when gently shaken.
- Cool and Chill: Allow the bars to cool at room temperature, then refrigerate for at least 3 hours or overnight to fully set and chill.
- Serve: Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares and, if desired, top with whipped cream and extra lime zest before serving.
Notes
- Use fresh key lime juice for a more vibrant, tangy flavor if you can find it.
- These bars can be made a day ahead and stored in the refrigerator for up to 4 days.
- The optional lime zest garnish adds a lovely aromatic citrus note and visual appeal.
