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.
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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 RatePrep Time: 15 minutes
Cook Time: 40 minutes
Cooling and Chilling Time: 3 hours
Total Time: 55 minutes
Servings: 9 people
Calories: 315kcal
Ingredients
CRUST:
- 1 1/4 cups graham cracker crumbs
- 3 Tablespoons light brown sugar
- 4 Tablespoons unsalted butter, melted
FILLING:
- 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
GARNISHES:
- powdered sugar
- whipped cream
- lime wedges
- fresh raspberries
- toasted coconut
Instructions
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.
TO FINISH:
- Serve with any of the following garnishes: powdered sugar, whipped cream, lime wedges, fresh raspberries, and/or toasted coconut (all optional).
Notes
The nutritional value that is posted is based on 1 Key Lime Bar without any of the garnishes.
Nutrition
Serving: 1bar | Calories: 315kcal | Carbohydrates: 42g | Protein: 6g | Fat: 15g | Cholesterol: 60mg | Sodium: 216mg | Potassium: 228mg | Fiber: 0.6g | Sugar: 32g | Vitamin A: 19% | Vitamin C: 8% | Calcium: 15% | Iron: 5%
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More Bar Recipes:
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.
Homemade Banana Pudding Recipe
Kim McCallie
July 24, 2011 at 3:39 PMLove toasted coconut! Looks great with the Key Lime Bars. Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.
shopannies
July 28, 2011 at 9:52 PMthese sound yummy
{nifty thrifty things}
July 30, 2011 at 8:22 AMOooh, yum!!
Thank you so much for linking this up to {nifty thrifty sunday} last week as well!!
xoxo,
Vanessa
Beth Jankowski
July 6, 2018 at 2:33 PMSweet treat and sweet pics!
Jillian
July 6, 2018 at 9:55 PMAw, thank you!
Emily
July 6, 2018 at 11:13 PMYour key lime bars look delicious! I can’t wait to try out this recipe and i love how you are serving them with raspberries, that’s a favorite flavor combo!
Jillian
July 12, 2018 at 12:09 AMLime and raspberries together are the best!
Bintu | Recipes From A Pantry
July 7, 2018 at 2:52 AMThese look super tasty, such a sweet treat! I love key lime pie so these bars would definitely go down well!
Jillian
July 12, 2018 at 12:07 AMYay, I’m so glad!
Claudia Lamascolo
July 7, 2018 at 4:45 AMnow this is the best idea ever! I cant eat a whole piece of pie and a small bar is perfect in size and flavor for a key lime pie lover like me thanks!
Jillian
July 12, 2018 at 12:07 AMYou’re so welcome, enjoy!
danielle wolter
July 7, 2018 at 5:09 AMThese look delicious! I love the idea to use gingersnaps. I still haven’t been to the keys yet, I really need to go!
Jillian
July 12, 2018 at 12:06 AMYes, you must get down to the Keys!
Dayna
July 14, 2018 at 11:55 AMYUM! I love these so much! 🙂