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Key Lime Pie Bars 1

Key Lime Pie Bars

Key Lime Pie Bars are a tangy and sweet treat offering all the bright, citrusy flavor of the classic dessert but in a convenient, less intimidating bar form. This recipe transforms the beloved Florida dessert into approachable squares featuring the same buttery crust and creamy filling that make the original so irresistible, but with a simplified preparation perfect for summer gatherings or weeknight treats.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 3 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American, Florida
Servings 16 bars
Calories 215 kcal

Equipment

  • 8x8-inch baking dish
  • Parchment Paper
  • Measuring Cups and Spoons
  • Mixing Bowls
  • Electric Mixer

Ingredients
  

For the Crust

  • 1½ cups graham cracker crumbs about 10 full sheets
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the Filling

  • 4 ounces cream cheese softened
  • 4 large egg yolks
  • 1 can sweetened condensed milk 14 ounces
  • ½ cup fresh Key lime juice about 20 Key limes or 4-5 regular limes
  • 1 tablespoon lime zest plus more for garnish
  • ⅛ teaspoon salt

Optional Toppings

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides to easily lift the bars out later.
  • Combine graham cracker crumbs and sugar in a medium bowl, then pour in melted butter. Mix until the texture resembles wet sand. Press firmly into the prepared pan, creating an even layer.
  • Bake the crust for 8-10 minutes until lightly golden and fragrant. Allow to cool slightly while preparing the filling.
  • In a large bowl, beat cream cheese until smooth and fluffy. Add egg yolks one at a time, mixing well after each addition.
  • Pour in condensed milk, continuing to mix until combined. Finally, add lime juice, zest, and salt, beating until smooth.
  • Pour filling over the pre-baked crust, smoothing the top with a spatula. Bake for 15-18 minutes until the edges are set but the center still has a slight jiggle.
  • Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours—ideally overnight.
  • When ready to serve, whip heavy cream with powdered sugar and vanilla until stiff peaks form (if using).
  • Lift the chilled bars from the pan using the parchment overhang. With a clean, sharp knife (wiped between cuts), slice into 16 squares. Top with whipped cream and additional lime zest for garnish.

Notes

For best results, use fresh Key lime juice rather than bottled. Regular Persian limes can be substituted if Key limes aren't available.
The bars need to chill for at least 3 hours, but overnight is best for flavor development.
Store covered in the refrigerator for up to 5 days or freeze (without topping) for up to 3 months.

Nutrition

Calories: 215kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 6gCholesterol: 85mgSodium: 110mgSugar: 20g
Keyword Key Lime Pie, Lime Bars, Citrus Dessert, Summer Dessert
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