Description
These Key Lime Pie Bars combine a buttery graham cracker crust with a smooth, tangy key lime filling for a refreshing dessert treat. Perfectly balanced with creamy cream cheese and sweetened condensed milk, these bars are baked until just set for a luscious texture. Ideal for summer gatherings or anytime you crave a zesty citrus dessert.
Ingredients
Crust
- 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 180g graham cracker crumbs)
- 6 Tablespoons (85g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Filling
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 large egg yolks
- 14-ounce (397g) can sweetened condensed milk
- 1/2 cup (120ml) key lime juice
- 2 teaspoons lime zest (about 1 lime or 2 key limes)
Optional Garnish
- Whipped cream
- Lime slices
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, ensuring an overhang on the sides to easily lift the bars out once baked. Set the pan aside.
- Prepare the Crust: If starting from full graham crackers, crush them into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and rolling with a rolling pin. In a medium bowl, mix the graham cracker crumbs with granulated sugar, then stir in the melted butter until the mixture is thick and sandy. Press this mixture evenly into the bottom of the prepared pan, breaking up larger chunks as you go.
- Prebake the Crust: Bake the crust for 10 minutes in the preheated oven. Once done, remove and allow it to cool slightly while you prepare the filling.
- Make the Filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and mix thoroughly, scraping the sides as needed. Incorporate the sweetened condensed milk, key lime juice, and lime zest, mixing until fully combined. Finish with a hand whisk to eliminate any lumps.
- Assemble and Bake: Pour the lime filling evenly over the warm crust. Bake for 18-20 minutes, or until the edges are set and the center jiggles only slightly when moved.
- Cool and Serve: Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours before slicing into 16 bars. Garnish with whipped cream and lime slices if desired, then serve chilled.
Notes
- Using brick-style cream cheese rather than whipped results in a creamier texture.
- Squeezing fresh key limes or high-quality bottled key lime juice will enhance the authentic flavor.
- Ensure the crust is pressed firmly and evenly for the best structural support.
- Make sure not to overbake the filling; the center should be slightly jiggle to maintain creaminess.
- Bars can be stored covered in the refrigerator for up to 3 days.