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Creamy Key Lime Pie Bars

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These creamy Key Lime Pie Bars offer a tangy zest and smooth texture, perfect for a quick and refreshing dessert. Ready in under 30 minutes plus chilling time, they combine a buttery crust with a bright, creamy filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets; honey-flavored preferred)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted (room temperature)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 20 small key limes or 4 regular limes)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon finely grated lime zest
  • Optional: whipped cream or powdered sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine graham cracker crumbs and granulated sugar. Pour in melted unsalted butter and stir until the mixture resembles wet sand and holds together when pressed.
  3. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Press the crust mixture firmly and evenly into the bottom of the pan using the bottom of a glass or measuring cup.
  4. Bake the crust for 8-10 minutes until toasty and slightly firm. Remove from oven and let cool slightly.
  5. In a clean bowl, whisk the egg yolks until smooth. Add sweetened condensed milk and whisk until combined.
  6. Stir in fresh key lime juice and lime zest; the mixture will thicken slightly.
  7. Pour the filling evenly over the warm crust and spread gently with a spatula.
  8. Bake for 15-18 minutes until the filling is set around the edges but still slightly jiggly in the center.
  9. Cool the bars at room temperature for about 30 minutes, then refrigerate for at least 2 hours to chill completely.
  10. Slice into bars and serve chilled, optionally topped with whipped cream or powdered sugar.

Notes

Use fresh key lime juice and zest for best flavor. Press crust firmly to avoid crumbling. Do not overbake the filling; a slight jiggle in the center is perfect. Chill bars for at least 2 hours for creamy, sliceable texture. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free, use dairy-free butter and sweetened condensed coconut milk.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, easy dessert, tangy lime bars, no-bake pie bars, summer dessert, quick lime bars

Find it online: https://lunafeast.com/creamy-key-lime-pie-bars-recipe-5-easy-steps-for-tangy-zest/