Key Lime Pie Bars

Key Lime Pie Bars capture everything you love about the classic pie but squeeze it into a portable hand-held treat. The tangy citrus filling sits atop a buttery graham cracker crust delivering big flavor with little fuss. These are the bars I turn to for spring birthday parties and backyard cookouts because everyone—kids and adults—devours them in minutes.

The first time I brought these to a potluck not a single piece came home. They are now my go-to when I want something easy but still impressive.

Ingredients

• Graham crackers: Classic base ingredient for texture and flavor. Look for ones that are fresh and crisp
• Unsalted butter: Adds richness and helps hold the crust together. Use high-quality butter for best taste
• Granulated sugar: Sweetens the crust lightly. Fine granulated sugar blends smoothly
• Full-fat brick cream cheese: Makes the filling extra creamy and cuts some of the tang. Ensure it is softened for easy mixing
• Egg yolks: Create a custardy texture in the filling. Fresh eggs give a bright yellow color
• Sweetened condensed milk: Lends signature sweetness and smooth body
• Key lime juice: The big flavor star. Bottled key lime juice is fine if you cannot find fresh key limes
• Lime zest: Intensifies the citrus pop. Be sure to zest only the colorful skin not the bitter white below
• Optional garnishes: Whipped cream and more lime slices add a festive finish

Instructions

Prepare Your Pan:

Line a 9-inch square baking pan with parchment paper leaving an overhang on all sides. This step ensures your bars are easy to lift out and cut cleanly.

Make the Graham Cracker Crust:

Crush twelve graham cracker sheets into fine crumbs using a food processor or by sealing them in a zip-top bag and whacking with a rolling pin. Combine crumbs and granulated sugar in a medium bowl then stir in melted butter until the mixture resembles damp sand. Press this mixture firmly in an even layer into the bottom of your lined pan.

Prebake the Crust:

Bake the crust in a 350 degree oven for ten minutes. This step sets the base and makes it sturdy for the filling. Remove the pan and let the crust cool for a few minutes.

Mix the Filling:

In a large mixing bowl beat the softened cream cheese with a hand mixer on medium-high speed until completely smooth. Add the egg yolks and continue beating until blended. Pour in the sweetened condensed milk followed by key lime juice and lime zest and beat until silky and homogenous. Finish by whisking everything by hand to make sure there are no lumps left at the bottom.

Layer and Bake:

Pour or spoon the creamy lime filling over the warm crust spreading it evenly to all corners. Bake for eighteen to twenty minutes until the edges appear set and the center still has a gentle jiggle. This gives the perfect soft yet sliceable texture.

Cool and Chill:

Place the baking pan on a wire rack and let the bars cool at room temperature for thirty minutes then transfer to the refrigerator for at least two to three hours to chill and set completely.

Slice and Garnish:

Use the parchment overhang to lift the chilled bar slab out of the pan and slice into neat squares. If you like pipe on swirls of whipped cream and add thin lime slices or dust with a touch of fresh zest.

My favorite part is the tart zip from fresh key lime juice. My daughter now calls these squares “sunshine bars” because she says they taste like a Florida vacation.

Storage Tips

These bars store beautifully in an airtight container in the fridge for up to five days. I often layer parchment between pieces for easy serving. For longer keeping you can freeze them individually wrapped and thaw overnight in the refrigerator.

Ingredient Substitutions

If you cannot find key lime juice regular fresh lime juice will work in a pinch. For a gluten-free version use gluten-free graham crackers and check your condensed milk for certifications. Neufchatel can substitute for cream cheese but will be slightly less rich.

Serving Suggestions

Pile these on a platter for spring brunches. I love topping with extra whipped cream and sprinkling toasted coconut for extra flair. They are dreamy with iced tea or a bright fruit salad on the side.

Cultural Context

Key lime pie originated in the Florida Keys making the very best use of the tart local citrus. These bars are a modern twist that lets you serve a crowd without worrying about slices falling apart on plates.

Seasonal Adaptations

Use Meyer lemons in place of key limes for a sweeter softer citrus version. In winter swap half the citrus for orange juice and zest to make a fun twist. For summer picnics chill them extra well so they hold up to warmer temps.

Success Stories

I once made these for a school bake sale and the tray sold out fast with people lining up for the recipe. My neighbor made them for a summer block party and said even her pickiest eater asked for seconds.

Freezer Meal Conversion

To freeze let bars cool and set entirely. Cut into squares then individually wrap in plastic and freeze in a container or bag. Defrost in the fridge before serving and top with whipped cream only after thawing.

These Key Lime Pie Bars are my assurance that no matter how simple the meal something extra special can come out of your kitchen. If you love tangy desserts you will return to this recipe all year long.

Recipe FAQs

→ Can regular limes be used instead of key limes?

Yes, regular limes work well if key limes are unavailable. Expect a slightly different flavor profile but still delicious results.

→ Why is cream cheese added to the filling?

Cream cheese adds extra creaminess and structure, helping the filling set with a silky, rich texture.

→ How should the bars be stored after baking?

Store cut bars in an airtight container in the refrigerator for up to five days for best freshness and texture.

→ Can the crust be made ahead of time?

Yes, you can prepare and prebake the crust in advance. Just keep it tightly covered until ready to add the filling.

→ Is it necessary to use a water bath for baking?

No water bath is required. Simply bake as directed; the filling will set nicely without it.

→ Can the bars be frozen?

Yes, freeze sliced bars tightly wrapped for up to three months. Thaw in the refrigerator before serving.