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Key Lime Pie Bars Recipe

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4.2 from 2 reviews

These refreshing Key Lime Pie Bars feature a buttery graham cracker crust topped with a tangy, creamy key lime filling. Perfectly balanced between sweet and tart, they are baked to set with a slightly jiggly center and chilled for a firm texture. Garnished with whipped cream and lime slices, these bars make for a delightful dessert that’s easy to slice and serve.

Ingredients

Crust

  • 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 180g graham cracker crumbs)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14-ounce (397g) can sweetened condensed milk
  • 1/2 cup (120ml) key lime juice
  • 2 teaspoons lime zest (about 1 lime or 2 key limes)

Optional Garnish

  • Whipped cream
  • Lime slices

Instructions

  1. Preheat oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later. Set aside.
  2. Prepare the crust: If starting with whole graham crackers, crush them into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and crushing with a rolling pin. In a medium bowl, stir together the graham cracker crumbs and granulated sugar, then mix in the melted butter until the mixture is thick and sandy. Press this mixture firmly into the bottom of the prepared pan.
  3. Prebake the crust: Bake the crust in the oven for 10 minutes. Remove and let it cool for a few minutes while you prepare the filling.
  4. Make the filling: Using a hand or stand mixer with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and mix until combined, scraping down the bowl as necessary. Beat in the sweetened condensed milk, key lime juice, and lime zest until the filling is fully incorporated. Give the filling a quick final whisk by hand to ensure no lumps remain.
  5. Assemble and bake: Pour or spoon the filling evenly over the warm crust. Bake the bars for 18-20 minutes, or until the edges are set and the center is only slightly jiggly.
  6. Cool and chill: Remove the bars from the oven and allow them to cool on a wire rack at room temperature for 30 minutes. Then refrigerate for at least 2-3 hours to fully set.
  7. Serve: Lift the bars out of the pan using the parchment overhang and cut into squares. Garnish with whipped cream, lime slices, or additional lime zest if desired.
  8. Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Using full-fat cream cheese provides the best creamy texture and flavor.
  • The key lime juice can be substituted with regular lime juice if key limes are unavailable, but key limes offer a distinct, more aromatic flavor.
  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not overbake the bars; the center should remain slightly jiggly before cooling to achieve the perfect texture.
  • Garnishing with whipped cream and lime slices adds a lovely presentation and complementary flavor.

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