Description
These Key Lime Pie Bars are a deliciously tangy and creamy dessert featuring a buttery graham cracker crust topped with a smooth lime-flavored filling. Perfectly balanced between sweet and tart, they are easy to make, bake quickly, and are chilled to set before serving, making them an ideal treat for warm weather or anytime you crave a refreshing dessert.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
Filling
- 2 cups sweetened condensed milk
- 1/2 cup fresh lime juice
- 1 tbsp lime zest
- 2 large eggs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch or 9×9-inch baking dish to prevent sticking.
- Make Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust layer.
- Prepare Filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, and eggs until the mixture is smooth and fully integrated.
- Assemble Bars: Pour the lime filling over the crust in the baking dish. Spread the filling evenly with a spatula to cover the crust completely.
- Bake the Bars: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the center is set and does not jiggle when the dish is gently shaken.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to set fully before slicing and serving.
Notes
- Use fresh lime juice for the best bright, tangy flavor.
- Press the crust firmly and evenly to ensure it holds together well when bars are sliced.
- If you prefer a sweeter filling, you can add a tablespoon of sugar to the lime mixture, though the sweetened condensed milk provides enough sweetness for most tastes.
- The bars can be stored in an airtight container in the refrigerator for up to 3 days.
- For easier slicing, chill the bars overnight and use a sharp knife wiped clean between cuts.
