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Key Lime Bars

Key Lime Bars

Tangy creamy key lime filling baked over a buttery graham cracker crust and chilled into sliceable bars
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Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 16

INGREDIENTS

Graham Cracker Crust

  • 1.5 cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tbsp unsalted butter melted
  • ¼ tsp fine salt.

Key Lime Filling

  • 2 cans sweetened condensed milk 14 oz each
  • 4 large egg yolks
  • ¾ cup key lime juice
  • 1 tbsp key lime zest
  • 1 tsp vanilla extract
  • pinch of salt.

Topping Optional

  • whipped cream
  • extra lime zest
  • powdered sugar.

INSTRUCTIONS

Prepare Pan And Oven

  • heat oven to 350 F
  • line an 8 inch square pan with parchment leaving overhang
  • lightly grease parchment.

Bake Crust

  • mix graham cracker crumbs sugar melted butter and salt until evenly moistened
  • press firmly into an even layer in the pan
  • bake until lightly golden and set about 12 minutes
  • cool 5 minutes.

Make Filling

  • whisk sweetened condensed milk egg yolks lime juice lime zest vanilla and salt until smooth and slightly thickened about 1 minute
  • pour over warm crust and spread evenly.

Bake And Chill

  • bake until center is set with a slight jiggle about 15 to 18 minutes
  • cool to room temperature then refrigerate until fully chilled and firm at least 3 hours
  • lift out with parchment and slice into 16 bars
  • garnish as desired.

Notes

1. Use regular Persian lime juice if key limes are not available and add extra zest to boost aroma. For clean slices chill overnight and wipe the knife between cuts. Do not overbake the filling as it should be just set. Store covered in the refrigerator up to 5 days or freeze up to 2 months

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g