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Tangy Key Lime Pie Bars Recipe with Easy Crunchy Pretzel Crust

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These tangy key lime pie bars feature a crunchy pretzel crust and a smooth, creamy lime filling, perfect for a refreshing summer dessert with a salty-sweet twist.

Ingredients

Scale
  • 2 cups crushed pretzels (about 150 g)
  • 6 tablespoons unsalted butter, melted (85 g)
  • 1/4 cup granulated sugar (50 g)
  • 3 large eggs, room temperature
  • 1 can (14 oz/396 g) sweetened condensed milk
  • 1/2 cup fresh key lime juice (120 ml)
  • 1 tablespoon key lime zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Crush the pretzels finely using a food processor or by placing them in a zip-top bag and pounding with a rolling pin until you get a mix of fine crumbs and small chunks for texture.
  3. In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Stir until all crumbs are coated and the mixture holds together when pressed.
  4. Transfer the mixture into the prepared pan and use the back of a spoon or your fingers to press it evenly across the bottom. Aim for a compact layer but don’t over-press.
  5. Place in the oven for 8-10 minutes until lightly golden and fragrant. Remove and let cool slightly while you prepare the filling.
  6. In a clean bowl, whisk the eggs until just combined (about 1 minute). Add sweetened condensed milk and whisk until smooth.
  7. Stir in fresh key lime juice and zest, mixing gently until everything is well incorporated.
  8. Carefully pour the lime filling onto the warm pretzel crust. Use a spatula to spread it evenly.
  9. Return the pan to the oven and bake for 15-18 minutes. The filling should be set around the edges but still slightly jiggly in the center.
  10. Remove from oven and let the bars cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.
  11. Use the parchment overhang to lift the bars out of the pan. Slice into 12 squares with a sharp knife, wiping the blade between cuts for clean edges.
  12. Serve chilled or at room temperature.

Notes

Use room temperature eggs for smooth filling. Do not overbake the filling; it should be set at edges but slightly jiggly in center. Chill bars thoroughly before slicing to prevent oozing. Fresh key lime juice is preferred for best flavor. For gluten-free crust, substitute pretzels with gluten-free crackers or nuts. For dairy-free, replace butter with coconut oil and use dairy-free condensed milk alternatives.

Nutrition

Keywords: key lime pie bars, pretzel crust, tangy dessert, summer dessert, easy bars, sweet and salty dessert

Find it online: https://magnetmeal.com/tangy-key-lime-pie-bars-recipe-with-easy-crunchy-pretzel-crust/