Description

These Key Lime Pie Bars are a delightful twist on the classic dessert, featuring a buttery graham cracker crust topped with a tangy, creamy key lime filling. Perfectly balanced with a touch of sweetness and a hint of lime zest, they are easy to prepare and ideal for serving chilled as a refreshing summer treat. Optional whipped cream topping adds an extra layer of indulgence.

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

1 can (14 ounces) sweetened condensed milk
4 large egg yolks
½ cup key lime juice (fresh or bottled)
1 tablespoon lime zest

Optional Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang on the sides to easily lift the bars out after baking.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Firmly press the mixture into the bottom of the prepared pan to create an even layer.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly while preparing the filling.
Prepare the Filling: In a separate bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until the mixture is smooth and well combined.
Assemble and Bake: Pour the filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for 15 to 18 minutes, or until the center is set but still slightly jiggly when gently shaken.
Cool and Chill: Let the bars cool at room temperature for 30 minutes. Then, refrigerate for at least 3 hours until fully chilled and firm.
Optional Whipped Cream Topping: If desired, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled bars.
Serve: Using the parchment paper overhang, lift the bars out of the pan. Slice into 9 squares and serve chilled.

Notes

You can substitute regular lime juice if key lime juice is not available.
For a firmer crust, chill the crust mixture in the pan for 10 minutes before baking.
Store the bars in the refrigerator for up to 4 days to maintain freshness.