These Key Lime Bars are based on the summertime classic, Key Lime Pie. They’re creamy, zesty, so easy to make, and they strike the perfect balance between sweet and tart.
I LOVE Key Lime Pie! I had my very first taste of real key lime pie (not the fluorescent green goop you get in the grocery store) on my family’s very first trip to the Florida Keys when I was 13. Ever since that fateful day I’ve been hooked. During the summer when I’m short on time but really really want that creamy, tart and luscious Key Lime flavor, I make these bars. They’re a great alternative if you don’t want to make an entire pie.
If you’re looking for an amazing Key Lime Pie recipe, then check out mine here!
I can’t believe I’m sharing this, but here’s a picture of my sister, my grandpa, and I during our first visit to The Keys on a catamaran excursion.
Cook’s Note – Key Lime Bars:
- Store leftover bars in an airtight container for up to 2 days.
- If you don’t have graham crackers on hand, you can use gingersnaps or animal crackers to make the crumbs for the crust.
- If you can’t find key limes or key lime juice, then you can use regular limes or lime juice.
Cook’s Tools and Ingredients – Key Lime Bars:
ONE YEAR AGO: Patriotic Tunnel Cake
TWO YEARS AGO: Lemon Cream Pie Cheesecake Dip
THREE YEARS AGO: Chicken and Waffle Sliders
Key Lime Bars
These Key Lime Bars are based on the summertime classic, Key Lime Pie. They’re creamy, zesty, so easy to make, and they strike the perfect balance between sweet and tart.Print Pin Rate
Servings: 9 people
- 1 1/4 cups graham cracker crumbs
- 3 Tablespoons light brown sugar
- 4 Tablespoons unsalted butter, melted
- 4 oz. cream cheese, at room temperature
- 1 Tablespoon grated lime zest
- 1/8 teaspoon salt
- 1 14-oz can sweetened condensed milk
- 1 egg yolk
- 1/2 C key lime juice
- powdered sugar
- whipped cream
- lime wedges
- fresh raspberries
- toasted coconut
PREPARE THE PAN:
- Move oven rack to the middle position and preheat to 325 degrees F. Line an 8x8-inch square baking pan with 2 sheets of foil so that there is a foil overhang on all sides. Spray the foil with nonstick cooking spray, and set the pan aside.
MAKE THE CRUST:
- In a small bowl add the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is combined and the graham cracker crumbs are evenly moistened with the butter.
- Pour the crumbs into the prepared pan and use your hands to press the crumbs firmly into an even layer. Bake the crust until it’s deep golden brown in color, about 16-20 minutes. DO NOT TURN OFF THE OVEN! Move crust to a wire rack while you prepare the filling.
MAKE THE FILLING:
- In a medium bowl, whisk together the cream cheese, lime zest, and salt until the creamy and smooth. Pour in the sweetened condensed milk, egg yolk, and lime juice and whisk until combined and smooth.
BAKE, CHILL, AND SLICE:
- Pour the filling over the slightly cooled crust and smooth into an even layer by carefully tilting the pan.
- Bake for 15-20 minutes or until the filling is set. Move the Key Lime Bars to a wire rack to cool to room temperature, this will take about 1 hour. Then, cover the bars with foil and chill for at least 2 hours. When you’re ready to serve the bars, use the foil overhang to lift the bars from the pan and slice into 9 squares.
- Serve with any of the following garnishes: powdered sugar, whipped cream, lime wedges, fresh raspberries, and/or toasted coconut (all optional).
The nutritional value that is posted is based on 1 Key Lime Bar without any of the garnishes.
Serving: 1bar | Calories: 315kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Cholesterol: 60mg | Sodium: 216mg | Potassium: 228mg | Fiber: 0.6g | Sugar: 32g | Vitamin A: 950IU | Vitamin C: 6.6mg | Calcium: 150mg | Iron: 0.9mg
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This Key Lime Pie Bars recipe first appeared on FFF on July 23, 2011. I recently updted the recipe and pictures, the original picture is below.
Hi, I'm Jillian. I'm a teacher turned stay-at-home mom. I miss the creativity teaching provided so I'm always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.