Key Lime Pie Bars (Print version)
Zesty lime bars on crispy graham cracker crust with smooth custard filling
# What goes in:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup freshly squeezed Key lime juice (or regular lime juice)
07 - 1 tablespoon lime zest
08 - 1/4 teaspoon salt
→ Whipped Cream Topping
09 - 1 cup heavy whipping cream
10 - 2 tablespoons powdered sugar
11 - 1 teaspoon vanilla extract
12 - Additional lime zest, for garnish
# Cooking steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
03 - Bake the crust for 8 to 10 minutes until lightly golden. Remove from the oven and let cool slightly.
04 - In a medium bowl, whisk the egg yolks until thick and pale in color, about 1 minute. Add the sweetened condensed milk, lime juice, lime zest, and salt. Whisk until smooth and well combined.
05 - Pour the filling over the cooled crust, spreading evenly. Bake for 15 to 18 minutes, until the center is just set and small bubbles appear around the edges.
06 - Cool the bars completely at room temperature, then refrigerate for at least 1 hour to fully set.
07 - Beat the heavy cream, powdered sugar, and vanilla extract together using an electric mixer until soft peaks form.
08 - Lift the chilled bars out of the pan using the parchment paper overhang. Slice into 16 squares. Top each bar with whipped cream and a sprinkle of lime zest. Serve chilled.
# Tips from flavorandfeast:
01 -
- The crust comes together in three ingredients and presses into the pan with nothing more than your fingers and a little patience.
- That filling sets into a creamy, tangy slice of paradise without any stove top custard work.
02 -
- Do not skip the chilling step because warm bars will collapse into a soupy mess the moment you try to lift them.
- Roll the limes firmly on the counter before juicing and you will get nearly double the yield.
03 -
- Use a hot knife to cut the bars, wiping the blade between each slice for perfectly clean edges.
- Regular limes work fine in a pinch but reduce the zest by half since their oils are more bitter than the gentle Key lime variety.