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Creamy Key Lime Pie Bars

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These creamy key lime pie bars feature a tangy, smooth filling balanced with a buttery, crumbly graham cracker crust. Perfect for a quick, refreshing dessert that’s easy to make and loved by all.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup granulated sugar
  • 7 tablespoons unsalted butter, melted
  • 4 large eggs, room temperature
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup fresh key lime juice (about 15–20 key limes) or bottled
  • Zest of 3 key limes
  • 1 teaspoon vanilla extract (optional)
  • Powdered sugar, for dusting (optional)
  • Whipped cream or coconut whipped cream (optional)
  • Thin slices of lime for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides.
  2. In a large bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.
  3. Press the crust firmly into the bottom of the prepared pan, spreading evenly. Use the back of a measuring cup to pack it down tightly. Bake for 10 minutes until golden and fragrant. Remove from oven and let cool slightly.
  4. In a medium bowl, whisk the eggs until combined. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract if using. Whisk until smooth and creamy, about 1-2 minutes.
  5. Pour the filling over the warm crust, smoothing the top with a spatula. Return the pan to the oven and bake for 15-18 minutes, or until the filling is just set but still slightly jiggly in the center.
  6. Remove from oven and let cool to room temperature on a cooling rack. Refrigerate for at least 2 hours or overnight to let the bars firm up and the flavors meld.
  7. Lift the bars out using the parchment overhang and slice into 12 squares. Dust with powdered sugar and garnish with whipped cream and lime slices if desired.

Notes

If the crust feels too soft after baking, chill longer to firm up. Avoid overbaking the filling; it should have a slight wobble when removed from the oven as it will continue to set while cooling. Use room temperature eggs for a smooth filling. Zest limes before juicing for easier preparation and better aroma. Press crust firmly for a crisp base. Chill bars well before slicing to avoid crumbly edges. Use a sharp knife wiped clean between cuts for neat slices.

Nutrition

Keywords: key lime pie bars, creamy key lime dessert, easy lime bars, tangy lime dessert, homemade key lime bars

Find it online: https://magnetmeal.com/creamy-key-lime-pie-bars-recipe-easy-homemade-tangy-zest-dessert/