Key Lime Bars Graham Crust (Printer-friendly)

Tangy key lime atop a buttery graham crust delivers a refreshing creamy treat chilled to perfection.

# 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 or regular lime juice
08 - 2 teaspoons key lime zest or regular lime zest

→ Optional Garnish

09 - Whipped cream
10 - Extra lime zest or thin lime slices

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until evenly combined. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Add lime juice and lime zest; whisk until well combined and slightly thickened.
05 - Pour lime filling over the cooled crust, spreading evenly.
06 - Bake for 15-17 minutes until the center is set but still slightly jiggly.
07 - Cool bars to room temperature, then refrigerate for at least 2 hours (preferably overnight) until fully chilled.
08 - Lift bars out of the pan using the parchment overhang. Cut into squares. Garnish with whipped cream and lime zest or slices if desired.

# Expert Advice:

01 -
  • They strike that perfect balance between sweet and tart that makes your eyes light up
  • The crust stays perfectly buttery and crisp even after days in the fridge
  • You get all the nostalgia of key lime pie without the pressure of making it look perfect
02 -
  • The center might look underbaked when you pull it out, but it firms up perfectly during chilling
  • Room temperature ingredients prevent the dreaded lumpy filling situation
  • Using a hot knife and wiping it clean between cuts gives you those picture-perfect edges
03 -
  • Weigh your parchment paper down with pie weights while the crust bakes to prevent bubbling
  • The bars are easiest to cut when cold but best eaten at slightly cooler than room temperature

Go back