Key Lime Bars Graham Crust (Printable)
Tangy lime filling over a buttery graham cracker base for a cool, refreshing dessert perfect for any occasion.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Key Lime 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
08 - 1/4 teaspoon salt
→ Garnish
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# Step-by-step:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press evenly into the bottom of the prepared pan.
03 - Bake the crust for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.
04 - While the crust cools, whisk egg yolks in a large bowl until thickened, about 1 minute. Whisk in sweetened condensed milk, key lime juice, lime zest, and salt until smooth.
05 - Pour the filling over the warm crust and spread evenly.
06 - Bake for 15–17 minutes, until the center is set but still slightly jiggly.
07 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours (preferably 3–4 hours) until fully chilled.
08 - Lift bars from the pan using parchment overhang and cut into 16 squares. Garnish with whipped cream and extra lime zest or slices, if desired.
# Expert Advice:
01 -
- The contrast between tangy lime and sweet condensed milk hits that perfect sweet-tart balance that makes people close their eyes after the first bite
- They transport beautifully and actually taste better after chilling, making them the ultimate make-ahead dessert for picnics or potlucks
02 -
- The jiggle test is real—remove the bars when the center moves slightly like gelatin but the edges are completely firm
- Room temperature ingredients prevent the filling from curdling when everything comes together
03 -
- Press the crust into the pan using the bottom of a measuring cup for even, compact layers
- Grate your zest directly into the juice to catch every drop of those precious aromatic oils