Key Lime Pie Bars (Printable)
Tangy lime bars with buttery crust and creamy filling. Easy, refreshing dessert.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ 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
→ Topping
08 - 1 cup heavy whipping cream
09 - 2 tablespoons powdered sugar
10 - Zest of 1 key lime
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes, until lightly golden. Remove from oven and let cool while preparing the filling.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Whisk in key lime juice and zest until fully combined.
05 - Pour filling over cooled crust and smooth the top.
06 - Bake for 15-18 minutes, until the center is just set but still slightly jiggly.
07 - Cool to room temperature, then refrigerate for at least 1 hour before slicing.
08 - For the optional topping, whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over chilled bars and sprinkle with key lime zest before serving.
# Helpful Tips:
01 -
- The tangy filling strikes that perfect balance between sweet and sour, making them impossible to eat just one of
- They come together faster than almost any other impressive looking dessert, earning you maximum credit for minimum stress
02 -
- The center should still jiggle slightly when you take them out of the oven because residual heat will finish the cooking process
- Using a hot knife wiped clean between cuts will give you the cleanest slices and prevent the filling from sticking
03 -
- Room temperature eggs incorporate more smoothly and prevent any curdling in the filling
- Zest your limes before juicing them because it's nearly impossible to zest a squeezed lime