Key Lime Bars Graham Crust (Printable View)
Creamy key lime filling atop a buttery graham cracker crust for a refreshing dessert.
# Ingredient List:
→ 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
→ Optional Garnish
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# How to Make It:
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 Suggestions:
01 -
- The contrast between the buttery crust and shockingly bright filling is what summer dessert dreams are made of
- They actually get better after a day in the fridge, making them perfect for stress free entertaining
02 -
- If the filling still jiggles like crazy when it comes out of the oven, that's actually perfect, it firms up as it chills
- Lining your pan with parchment is non negotiable unless you enjoy trying to wrestle stuck bars out of a metal pan
03 -
- Regular limes work absolutely fine if key limes aren't available or in season
- Press the crust mixture firmly into the pan or you'll end up with crumbly edges instead of solid bars