There’s something irresistibly refreshing about the tangy zip of key lime desserts. These Key Lime Bars strike the perfect balance between creamy, zesty filling and buttery graham cracker crust—bringing the sunshine of the Florida Keys right to your kitchen. They’re the ideal dessert when you want something that feels both indulgent and light at the same time.
Unlike traditional key lime pie, these bars are perfectly portioned for easy serving and have a slightly higher crust-to-filling ratio, giving you that wonderful textural contrast in every bite. The bright citrus flavor cuts through the sweetness, making these treats impossible to stop at just one square!
Why You’ll Love This
- Quick prep time—only 45 minutes from start to finish
- Perfect balance of sweet and tangy flavors
- Make-ahead friendly—actually taste better after chilling overnight
- No special equipment needed—just a bowl and a baking pan
- Impressive dessert that’s virtually foolproof to make
Ingredients
- 1 3/4 cup graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 6 oz cream cheese
- 1 (14 ounce) can sweetened condensed milk
- 4 egg yolks
- 1 Tablespoon lime zest
- 1/2 cup key lime juice
- 1/4 cup whipping cream
- 1 teaspoon confectioners sugar
- 2 teaspoons lime zest
Instructions
- Preheat the oven to 325°F and line an 8×8 inch pan with foil and grease lightly.
- Mix together the graham crumbs, sugar and melted butter and press into the bottom of prepared pan. Bake for 10 minutes.
- Beat cream cheese in a medium bowl until soft. Add condensed milk and beat until smooth.
- Mix in egg yolks one at a time.
- Stir in lime zest and lime juice.
- Pour filling into crust and bake for about 30 minutes. Allow to cool to room temperature, then chill in the fridge for at least 2 hours.
- Whip the cream with the powdered sugar until stiff and top each bar with whipped cream and lime zest.
Tips & Variations
- No key limes? Regular limes work too, though the flavor will be slightly less intense.
- For extra decadence, add 1/4 cup white chocolate chips to the crust mixture before pressing into the pan.
- Make a coconut version by adding 1/2 cup toasted coconut flakes to the crust.
- For a lighter version, use reduced-fat graham crackers and fat-free condensed milk.
- The bars can be frozen for up to 3 months—perfect for making ahead for special occasions.
- For extra tartness, increase lime zest to 2 tablespoons.
Serving Suggestions
These Key Lime Bars are delightful on their own, but they truly shine when paired with a dollop of freshly whipped cream and a sprinkle of lime zest. For a complete dessert experience, serve them alongside fresh berries or a scoop of vanilla ice cream.
If you’re hosting a summer gathering, consider creating a dessert bar with these Key Lime Bars as the star, accompanied by iced coffee or a refreshing mint limeade for the perfect flavor complement.
Notes
- Bars will keep in an airtight container in the refrigerator for up to 5 days.
- The filling should be just set but still have a slight jiggle when you remove it from the oven—it will continue to set as it cools.
- For cleanest cuts, wipe your knife between slices and use a gentle sawing motion.
- If your limes aren’t very juicy, microwave them for 10 seconds and roll firmly on the counter before juicing.
FAQs
Can I use bottled key lime juice instead of fresh?
Yes, you can use bottled key lime juice in a pinch, but fresh juice provides the brightest flavor. If using bottled, look for 100% pure key lime juice without additives.
Why did my filling crack on top?
Cracks usually indicate the bars were overbaked. Next time, reduce the baking time slightly and make sure your oven isn’t running hot.
Can I make these gluten-free?
Absolutely! Simply substitute the graham crackers with gluten-free graham crackers or cookies. The filling is naturally gluten-free.
How do I know when the bars are properly set?
The filling should be just set but still slightly jiggly in the center when you remove it from the oven. It will continue to firm up as it cools and chills in the refrigerator.
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