Description
These Key Lime Pie Bars are a creamy, tangy, and perfectly sweet dessert with a buttery graham cracker crust. Made with simple ingredients including cream cheese, egg yolks, sweetened condensed milk, and fresh key lime juice, these bars offer all the bright citrus flavor of classic key lime pie in an easy-to-cut bar form. Perfectly chilled and topped with optional whipped cream and lime slices, they make a refreshing treat for any occasion.
Ingredients
Units
Scale
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups / 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can of sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
Optional Garnish
- Whipped cream
- Lime slices
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking. Set aside.
- Make the crust: If using whole graham crackers, finely crush them using a food processor, blender, or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture is thick and sandy, breaking up any large chunks. Press the mixture firmly into the bottom of the lined pan, creating an even layer.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Allow it to cool slightly while you prepare the filling.
- Prepare the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and beat until combined, scraping down the sides of the bowl as needed. Next, add the sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined, then whisk by hand briefly to ensure there are no lumps.
- Assemble and bake the bars: Pour the filling evenly over the warm crust. Bake for 18 to 20 minutes, or until the edges appear set and the center is only slightly jiggly.
- Cool and chill: Remove the bars from the oven and let them cool on a wire rack for 30 minutes at room temperature. Then chill in the refrigerator for at least 2 to 3 hours to fully set.
- Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares and garnish with whipped cream, lime slices, and/or extra lime zest as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- This recipe requires just seven simple ingredients and yields a handheld version of key lime pie that’s creamy, tangy, and easy to slice.
- Be sure to fully cool and chill the bars before cutting to ensure clean slices and the right consistency.
- For an extra elegant touch, garnish with piped whipped cream using a star tip and fresh lime slices.
- The bars can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar (based on 16 bars per batch)
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
