Key Lime Bars Graham Crust (Printable)
Creamy lime filling on a crisp graham crust creates a refreshing, easy-to-make dessert bar.
# 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
04 - 1/4 teaspoon salt
→ Key Lime Filling
05 - 4 large egg yolks
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/2 cup fresh key lime juice
08 - 2 teaspoons key lime zest
→ Optional Garnish
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# Step-by-step:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until evenly moistened. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8 to 10 minutes until lightly golden. Remove from oven and set aside to cool slightly.
04 - Whisk egg yolks and sweetened condensed milk in a large bowl until smooth. Add lime juice and lime zest, whisking until fully combined and slightly thickened.
05 - Pour lime filling evenly over the cooled crust, spreading into a smooth layer.
06 - Bake for 15 to 17 minutes until the center appears set but retains a slight jiggle when gently shaken.
07 - Cool bars to room temperature, then refrigerate for at least 2 hours or preferably overnight until completely set.
08 - Lift bars from the pan using parchment paper overhang. Cut into 16 equal squares. Top with whipped cream and additional lime zest or slices if desired.
# Expert Advice:
01 -
- The filling comes together in minutes with just four ingredients, but tastes like something from a fancy bakery
- That buttery graham crust is the perfect canvas for the electric lime filling, creating the best sweet-tart balance you'll ever taste
- They actually get better after a day in the fridge, making them ideal for make-ahead entertaining
02 -
- Don't be alarmed when your filling starts thickening immediately after adding the lime juice—that's the acid reacting with proteins in the milk and is exactly what should happen
- Overbaking causes the texture to turn from creamy to slightly grainy, so pull them out when they still have some wobble in the center
03 -
- Key limes are worth seeking out if you can find them—they have a more complex floral flavor than regular Persian limes
- The parchment paper overhang is your best friend here, so don't skip it or be stingy with the paper size