Key Lime Pie Bars (Printable version)

Tangy lime bars with buttery crust and creamy filling, ready in under an hour.

# What you need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest

→ Topping

08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime

# How To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
04 - Whisk together egg yolks and sweetened condensed milk in a large bowl until smooth. Add key lime juice and zest, whisking until fully combined.
05 - Pour filling over cooled crust and smooth the top. Bake for 15-18 minutes until center is just set but still slightly jiggly.
06 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
07 - Whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.

# Expert Advice:

01 -
  • The bright, zesty flavor cuts through rich sweetness perfectly
  • You get all the key lime pie taste with half the effort and no fancy equipment
  • They travel well and actually get better after a day in the fridge
02 -
  • The jiggly center is exactly what you want, so do not keep baking until its firm or you will lose that silky texture
  • Room temperature ingredients prevent the filling from seizing up and becoming grainy
  • These need the full chill time to hold their shape when you cut them
03 -
  • Use the bottom of a flat measuring cup to press the crust into an even layer without compacting it too tightly
  • Zest your limes before juicing them, it is much easier to hold onto the whole fruit

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