Description
Tangy, sweet, and utterly refreshing, these Key Lime Pie Bars deliver all the flavor of the classic dessert but in a perfectly portable form. The hardest part? Stopping at just one.
Ingredients
Scale
- 1½ cups (150g) graham cracker crumbs (about 10 full sheets)
- ⅓ cup (67g) granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons (85g) unsalted butter, melted
- 2 (14 oz) cans sweetened condensed milk
- ½ cup (120ml) fresh Key lime juice
- 4 large egg yolks
- 2 tablespoons Key lime zest, plus more for garnish
- ⅛ teaspoon salt
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on sides.
- Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and stir until moistened.
- Press mixture firmly into prepared pan and bake for 8-10 minutes until edges are golden.
- Whisk egg yolks and lime zest for 2 minutes until pale. Add sweetened condensed milk and whisk until combined.
- Stir in Key lime juice and salt until just incorporated.
- Pour filling over warm crust and bake for 15-18 minutes until just set with slight jiggle in center.
- Cool completely at room temperature (about 1 hour), then refrigerate at least 3 hours or overnight.
- Use parchment overhang to lift bars from pan, then cut into 16 squares with a clean knife.
- Garnish with lime zest and whipped cream if desired before serving.