Key Lime Pie Bars (Print Version)
Tangy lime bars with creamy filling on a graham cracker base. A refreshing citrus treat.
# Ingredients:
→ Crust
01 -
12 full sheets graham crackers, crushed to yield 1 1/2 cups crumbs
02 -
6 tablespoons unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Filling
04 -
4 ounces full-fat brick cream cheese, softened
05 -
4 large egg yolks
06 -
14 ounces sweetened condensed milk
07 -
1/2 cup key lime juice
08 -
2 teaspoons lime zest
→ Garnish
09 -
Whipped cream, optional
10 -
Lime slices, optional
# Steps:
01 -
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal. Set aside.
02 -
Process graham crackers into fine crumbs. Combine crumbs with granulated sugar in a medium bowl, then stir in melted butter until mixture is sandy. Press evenly into bottom of prepared pan.
03 -
Place crust in oven and bake for 10 minutes. Remove from oven and allow to cool slightly while preparing the filling.
04 -
In a mixing bowl, beat softened cream cheese on medium-high speed until smooth, about 1 minute. Add egg yolks, mixing well. Scrape bowl as needed. Gradually beat in sweetened condensed milk, key lime juice, and lime zest until fully combined. Whisk by hand briefly to ensure a lump-free texture.
05 -
Pour the filling evenly over the warm crust. Bake for 18 to 20 minutes, until edges are set and center is just slightly jiggly.
06 -
Remove pan from oven and place on a wire rack. Allow to cool at room temperature for 30 minutes. Transfer to refrigerator and chill for at least 2 to 3 hours until fully set.
07 -
Lift bars from pan using parchment handles. Cut into squares. Garnish with whipped cream and lime slices if desired.
# Notes:
01 -
For clean slices, wipe your knife between cuts. Bars are best after thorough chilling.