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–+ servings
Multiple key lime pie bars on a marble surface, all topped with whipped cream and lime zest.
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Key Lime Bars Recipe

Key Lime Bars are a crowd-pleasing dessert perfect for sharing at summer potlucks and picnics.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 4 hours
Total Time 4 hours 37 minutes
Servings 16 bars
Calories 197kcal
Author John Kanell

Equipment

  • 8x8 inch pan
  • Parchment paper
  • Handheld electric mixer or stand mixer with whisk attachment

Ingredients

For the Crust:

  • 1½ cups graham cracker crumbs (180g), from 11 large graham cracker sheets
  • ¼ cup granulated sugar (50g)
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter melted (85g)

For the Filling:

  • 3 large egg yolks
  • 1 (14-ounce/396g) can sweetened condensed milk
  • ½ cup key lime juice (120mL)
  • 1 teaspoon lime zest plus more to serve

To Serve (optional):

  • 2 cups whipped cream
  • 2 key limes thinly sliced

Instructions

  • Preheat the oven to 350°F. Grease an 8x8-inch pan with butter or nonstick spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least two sides.
  • In a large bowl, combine the graham cracker crumbs and sugar. Drizzle the melted butter all over and stir well to combine. Pinch the mixture between your fingers and thumb. If it holds together on its own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)
  • Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges and dry all over. Set aside to cool slightly.
  • Decrease the oven temperature to 325°F.
  • In a large mixing bowl with an electric mixer, beat the egg yolks for 1 minute until slightly thickened and lighter in color. Add the sweetened condensed milk and mix well to combine. Mix in the key lime juice and zest. Pour the filling over the crust.
  • Bake for 12 to 15 minutes until the filling is just set. Remove from the oven and let cool to room temperature. Refrigerate for 4 hours until well chilled.
  • Serve the bars with whipped cream, if you like. You can spread it over top of the bars in a thin layer, then slice and serve. Or, slice the bars and serve with a dollop of the whipped cream. Garnish with a slice of key lime or a sprinkle of lime zest.

Notes

  • Make a parchment sling in the baking pan. Make sure there parchment paper has a 2-inch overhang on at least two sides of the baking pan to make removing the chilled dessert bars easy. Use the overhang as handles to lift them out.
  • Use regular sweetened condensed milk. You can find non-dairy alternatives like condensed coconut milk, but they sometimes don't set as well as the dairy version, and the bars may not slice well.
  • Don't press anything to the surface of the bars for storage. Plastic wrap will stick to the bars and damage the smooth top. I typically cover the top of the pan with a large sheet of aluminum foil if I'm chilling the bars for a longer period of time. The foil is sturdy and won't sag to touch the bars!

Nutrition

Calories: 197kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 123mg | Potassium: 139mg | Fiber: 1g | Sugar: 19g | Vitamin A: 303IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg