No Fail Key Lime Pie Bars
These easy key lime pie bars combine zesty lime and sweet condensed milk for a creamy, crowd-pleasing dessert that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs for a crunchy base
- 0.25 cups granulated sugar to sweeten the crust
- 0.5 cups unsalted butter melted for moisture and richness
For the filling
- 4 large egg yolks for structure and richness
- 1 can (14 ounces) sweetened condensed milk for creaminess and sweetness
- 0.5 cups key lime juice about 20 key limes or 4–5 regular limes
- 1 tablespoon lime zest for an aromatic uplift
For garnish
- whipped cream for garnish
- lime slices or zest for garnish
- powdered sugar optional, for garnish
Instructions
Preparation
- Combine the graham cracker crumbs and granulated sugar in a mixing bowl.
- Pour in the melted unsalted butter and stir until the crumbs are evenly moistened.
- Press the mixture firmly into a 9x9-inch baking pan to create an even layer.
Baking the crust
- Bake the crust in a preheated oven until golden brown.
- Remove from the oven and set aside to cool slightly.
Making the filling
- In a clean mixing bowl, whisk together the egg yolks until pale and thickened.
- Gradually add the sweetened condensed milk and mix until fully incorporated.
- Add the key lime juice and lime zest, stirring gently until well combined.
Combining and baking
- Pour the lime filling over the baked crust in the pan and spread evenly.
- Return the pan to the oven and bake until the filling is set, with a slight jiggle in the center.
Cooling and serving
- Allow the bars to cool to room temperature in the pan.
- Refrigerate for several hours until fully chilled and firm.
- Cut into squares, top with whipped cream and lime zest or slices for garnish.
Notes
Ensure the crust is pressed firmly into the pan for easy serving. Use fresh key limes for the best flavor. Refrigerate to maintain freshness.