I adore these Key Lime Pie Bars—tangy lime custard layered over a buttery graham cracker crust, all chilled to creamy perfection. Every bite is a mix of bright citrus flavor and smooth richness.
Why I’ll Love This Recipe
I love how simple and refreshing these bars are. The crust only takes three ingredients, and the filling mixes up in minutes with just a few staples. When I need a quick, crowd-pleasing dessert, this recipe is always a win. It’s cool, creamy, and packed with the zingy flavor of fresh lime.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust ingredients:
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graham cracker crumbs
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granulated sugar
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melted butter
Filling ingredients:
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egg yolks
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fresh lime zest
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sweetened condensed milk
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fresh key lime juice
Optional garnish:
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whipped cream
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lime slices or zest
Directions
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I preheat the oven to 325 °F and line an 8-inch square pan with parchment paper.
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To make the crust, I combine the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Then I press it into the bottom of the pan and bake for about 15 minutes. I let it cool completely before adding the filling.
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For the filling, I whisk the egg yolks and lime zest together until the mixture lightens in color. Then I stir in the sweetened condensed milk until smooth, followed by the lime juice. I let the mixture rest at room temperature for 30 minutes to thicken slightly.
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I pour the filling over the cooled crust and bake for another 15 minutes, just until the center is set but still slightly jiggly.
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After baking, I let the bars cool to room temperature and then refrigerate them for at least 3 hours.
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Once chilled, I slice them into bars and top them with whipped cream and lime garnish if I want a little extra flair.
Servings and Timing
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Servings: 12 to 16 bars, depending on how I cut them
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Prep time: 15 minutes
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Bake time: 15 minutes
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Chill time: at least 3 hours
Variations
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Sometimes I swap part of the graham crackers for crushed vanilla wafers or add a little shredded coconut to the crust.
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If I don’t have key limes, I use regular limes with extra zest for flavor.
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For a smoother filling, I’ve tried mixing in a tablespoon of sour cream—it works beautifully.
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I’ve even made mini versions using muffin tins for individual servings.
Storage/Reheating
I store the bars in an airtight container in the refrigerator for up to 3 days. They’re best served chilled, so there’s no need to reheat. When I want to freeze them, I chill them first, then wrap them tightly and store in the freezer for up to a month. I thaw them in the fridge before serving.
FAQs
1. Can I use bottled lime juice?
I prefer fresh juice, but if I’m short on time, bottled key lime juice works fine. I just make sure it’s 100% juice for the best flavor.
2. How do I know when they’re done baking?
I look for the center to be just set—it should jiggle slightly when I move the pan, but not be liquid.
3. Can I make them ahead of time?
Yes, I often make them a day in advance. They need a few hours to chill anyway, and the flavor gets even better overnight.
4. Can I freeze them?
Absolutely. I freeze the whole slab or individual bars, wrapped tightly. Then I just thaw them in the fridge before serving.
5. How do I get clean slices?
I use a sharp knife dipped in hot water and wiped dry between cuts. It makes the edges neat and clean, especially when the bars are well chilled.
Conclusion
These Key Lime Pie Bars are one of my favorite go-to desserts—quick to make, easy to serve, and always refreshing. They’re light yet satisfying, and perfect for spring or summer gatherings. I love their creamy texture, zingy citrus flavor, and the way they disappear in no time whenever I bring them out.
Print
Key Lime Pie Bars
- Total Time: 3 hours 30 minutes
- Yield: 12–16 bars
- Diet: Vegetarian
Description
Key Lime Pie Bars feature a tangy lime custard over a buttery graham cracker crust, chilled to creamy perfection for a refreshing and easy dessert.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter
4 large egg yolks
2 teaspoons fresh lime zest
1 can (14 oz) sweetened condensed milk
½ cup fresh key lime juice
Optional garnish: whipped cream, lime slices or zest
Instructions
- Preheat oven to 325°F (163°C) and line an 8-inch square pan with parchment paper.
- For the crust, combine graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Press into pan and bake for 15 minutes. Let cool completely.
- For the filling, whisk egg yolks and lime zest until slightly lightened. Stir in sweetened condensed milk until smooth, then add lime juice. Let sit for 30 minutes to thicken.
- Pour filling over cooled crust and bake for 15 minutes, until center is set but still slightly jiggly.
- Cool to room temperature, then refrigerate for at least 3 hours before slicing.
- Top with whipped cream and lime garnish if desired.
Notes
- Substitute some graham crackers with crushed vanilla wafers or add shredded coconut to the crust.
- Use regular limes if key limes aren’t available—add extra zest for flavor.
- Add 1 tablespoon sour cream to filling for extra creaminess.
- Make mini versions in muffin tins for individual servings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 18g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 75mg
