introduction
Bright, creamy, and perfectly tangy — these Key Lime Pie Bars are the sunny, portable version of a classic pie. The main keyword appears here once: Key Lime Pie Bars deliver that burst of citrus in an easy slice-and-serve format that’s perfect for summer picnics, potlucks, or a simple weeknight treat.
These bars are quick to make, fridge-friendly, and crowd-pleasing. If you enjoy desserts with a bright citrus kick, you might also love other easy baked bars like Biscoff blondies for a different sweet fix.
Why You’ll Love This Key Lime Pie Bars:
- Bright, tangy key lime flavor in every bite.
- Simple ingredient list—pantry-friendly and fridge-stable.
- Make-ahead friendly: chill, cut, and serve later.
- Kid-approved and elegant enough for guests.
- Minimal hands-on time with big flavor payoff.
Ingredients Needed
For the crust:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the filling:
- 2 cups sweetened condensed milk
- 3/4 cup key lime juice
- 3 large egg yolks
- Zest of 2 key limes
Topping:
- Whipped cream for serving
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture into the bottom of a greased baking dish.
- In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until smooth.
- Pour the filling over the crust.
- Bake for 15-20 minutes until set, then let cool.
- Chill in the fridge for at least 2 hours before cutting into bars.
- Serve chilled with whipped cream.
Serving Suggestions Key Lime Pie Bars
These bars are lovely straight from the fridge with a dollop of whipped cream and a thin wedge of lime. For a fun twist, dust lightly with toasted coconut or sprinkle crushed graham crumbs on top for extra texture. Pair with iced coffee or a light, floral tea for a delightful dessert moment. If you want other tray-baked treats for a dessert spread, try pairing with chewy favorites like brookie bars for variety.
Tips for Success Key Lime Pie Bars
- Use fresh key limes (or bottled key lime juice if needed) for the best bright flavor.
- Press the crust firmly and evenly into the pan so bars hold together when sliced.
- Don’t over-bake the filling — it should be just set in the center; it firms up while chilling.
- Chill a full 2 hours (or overnight) for clean slices and a firm texture.
- Zest before juicing the limes to capture fresh citrus oils without wasting fruit.
- For easier slicing, run a sharp knife under hot water and dry it between cuts.
For a savory-sweet meal plan that pairs well with these bars as dessert, consider hearty stuffed sweet potatoes like Avocado turkey chili stuffed sweet potatoes for dinner.
variation
- Lime Bars with a Crunch: Add 1/2 cup chopped macadamia nuts to the crust for a tropical crunch.
- Mini Key Lime Tarts: Press crust into a muffin tin and bake shorter for single-serve tarts.
- Reduced-Sugar Option: Use a low-sugar graham crust and a light whipped topping; the sweetened condensed milk is key to texture but you can search for low-sugar condensed milk alternatives if needed.
FAQs
Q: Can I use regular limes instead of key limes?
A: Yes — regular Persian limes work. Key limes are tarter and smaller, so expect a subtle difference in flavor intensity.
Q: How long will these bars keep in the fridge?
A: Stored in an airtight container, they stay fresh 3–4 days refrigerated.
Q: Can I freeze Key Lime Pie Bars?
A: Yes. Freeze in a single layer on a baking sheet, then wrap tightly. Thaw overnight in the fridge before serving.
Q: Do I need to bake the filling?
A: Yes — a quick 15–20 minute bake sets the filling and gives the right texture. It finishes firming up during chilling.
Q: Can I make these without eggs?
A: The egg yolks help set the filling. For an egg-free version, look for recipes using gelatin or a vegan condensed milk substitute; results will vary.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the filling
- 2 cups sweetened condensed milk
- 3/4 cup key lime juice Fresh is preferred, or bottled if necessary.
- 3 large egg yolks
- Zest of 2 key limes Zest before juicing for best flavor.
Topping
- Whipped cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press mixture into the bottom of a greased baking dish.
- In another bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and key lime zest until smooth.
- Pour the filling over the crust.
- Bake for 15-20 minutes until set, then let cool.
- Chill in the fridge for at least 2 hours before cutting into bars.
- Serve chilled with whipped cream.
