Key Lime Bars

Key Lime Bars

Tangy key lime filling sits atop a buttery graham crust for a bright, creamy bar.

Total 3 hr Makes 16 slices Calories 265/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These bars pair a sweet-tart key lime custard with a crisp graham cracker crust, baked just until set and chilled for clean slices. A dusting of powdered sugar brightens each square, making them a refreshing finish to a summer meal or potluck table. The filling comes together quickly with condensed milk, so no stovetop cooking is required before baking.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 2 cans (14 oz each) sweetened condensed milk
  • 4 large egg yolks
  • 2/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1 tablespoon powdered sugar, for dusting

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

  3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

  4. Bake the crust until lightly golden and set, about 10 minutes. Remove and let cool slightly while preparing the filling.

  5. In a large bowl, whisk the egg yolks and lime zest together until combined, about 1 minute.

  6. Whisk in the sweetened condensed milk until smooth, then whisk in the key lime juice until fully incorporated.

  7. Pour the filling over the warm crust and spread into an even layer.

  8. Bake until the filling is set but still jiggles slightly in the center, 15 minutes.

  9. Cool the bars at room temperature for 30 minutes, then refrigerate until fully chilled and firm, at least 2 hours.

  10. Lift the bars from the pan using the parchment overhang, slice into 16 squares, and dust with powdered sugar before serving.

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Key Lime Bars

These bars pair a sweet-tart key lime custard with a crisp graham cracker crust, baked just until set and chilled for clean slices. A dusting of powdered sugar brightens each square, making them a refreshing finish to a summer meal or potluck table. The filling comes together quickly with condensed milk, so no stovetop cooking is required before baking.

3 hr 16 slices 265 cal

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 2 cans (14 oz each) sweetened condensed milk
  • 4 large egg yolks
  • 2/3 cup key lime juice
  • 1 tablespoon key lime zest
  • 1 tablespoon powdered sugar, for dusting

Method

  1. 1

    Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides.

  2. 2

    In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

  3. 3

    Press the crumb mixture firmly and evenly into the bottom of the prepared pan.

  4. 4

    Bake the crust until lightly golden and set, about 10 minutes. Remove and let cool slightly while preparing the filling.

  5. 5

    In a large bowl, whisk the egg yolks and lime zest together until combined, about 1 minute.

  6. 6

    Whisk in the sweetened condensed milk until smooth, then whisk in the key lime juice until fully incorporated.

  7. 7

    Pour the filling over the warm crust and spread into an even layer.

  8. 8

    Bake until the filling is set but still jiggles slightly in the center, 15 minutes.

  9. 9

    Cool the bars at room temperature for 30 minutes, then refrigerate until fully chilled and firm, at least 2 hours.

  10. 10

    Lift the bars from the pan using the parchment overhang, slice into 16 squares, and dust with powdered sugar before serving.