Key Lime Pie Bars (Printable version)
Tangy key lime bars with buttery graham crust and creamy filling
# Ingredient List:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
→ Topping
08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Whisk in key lime juice and zest until fully combined.
05 - Pour filling over cooled crust and smooth the top.
06 - Bake for 15-18 minutes, until the center is just set but still slightly jiggly.
07 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
08 - For the optional topping, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.
# Expert Suggestions:
01 -
- The filling comes together in about 5 minutes with just a whisk and a bowl
- That buttery graham crust hits the perfect nostalgic note we all secretly crave
02 -
- Overbaking gives you a weirdly textured filling, so pull it out when the center still has a slight wobble
- Room temperature eggs prevent the dreaded condensed milk curdle situation
03 -
- The parchment overhang is your best friend for lifting these out without destroying your pretty bars
- Don't skip the zest, it's where all that aromatic lime oil hangs out