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Key Lime Pie Bars Recipe

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4.1 from 11 reviews

These Key Lime Pie Bars feature a buttery graham cracker crust topped with a tangy and creamy Key Lime filling, finished with a fluffy whipped cream topping. Perfectly balanced with sweet and tart flavors, these bars make a refreshing dessert for any occasion.

Ingredients

Crust

  • 1 1/2 cups (188 grams) graham cracker crumbs
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 cup (113 grams) unsalted butter, melted

Filling

  • 4 large egg yolks, room temperature
  • 14 ounces (397 grams) sweetened condensed milk
  • 1/2 cup (113 grams) Key Lime juice (2-3 key limes)
  • 1 tablespoon Key Lime zest (about 1 lime)

Topping

  • 1 cup (227 grams) heavy cream
  • 2 tablespoons confectioners' sugar
  • lime zest and lime slices for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9x9-inch baking pan with non-stick cooking spray and line it with parchment paper, then lightly spray the parchment paper to ensure easy removal of the bars.
  2. Make the Crust: In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when squeezed. Press it firmly and evenly into the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
  3. Prepare the Filling: In a large bowl, whisk together the egg yolks, sweetened condensed milk, Key Lime juice, and lime zest until thoroughly combined and smooth.
  4. Bake the Bars: Pour the filling mixture over the warmed crust in the pan. Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center. Remove from oven and allow to cool to room temperature.
  5. Chill the Bars: Transfer the pan to the refrigerator and chill for at least 2 hours, preferably overnight, to allow the filling to firm up.
  6. Make the Whipped Cream Topping: Using an electric mixer or immersion blender with a whisk attachment, beat the heavy cream and confectioners' sugar on high speed until medium-stiff peaks form.
  7. Decorate and Serve: Pipe or spread the whipped cream evenly over the chilled bars. Garnish with additional lime zest and lime slices. Refrigerate for 15 minutes before lifting the bars out using the parchment paper. Cut into squares and serve immediately.

Notes

  • Use fresh Key Limes if possible for the most authentic flavor; regular limes can be substituted if necessary.
  • Ensure egg yolks are at room temperature to prevent curdling and ensure smooth filling texture.
  • Chilling overnight improves flavor and texture, but a minimum of 2 hours is acceptable.
  • To easily remove bars from the pan, use the parchment paper as handles.
  • Whipped cream can be flavored with a teaspoon of vanilla extract if desired.

Find it online: https://cookedbygrace.com/key-lime-pie-bars-recipe/