Key Lime Bars

Two slices of lime bars with a bite removed.

5 from 4 votes

These key lime bars are a beautiful blend of sweet & sour, rich & creamy, a simple yet decadent citrus dessert. Also, easier to cut and transport than key lime pie!

Prep Time15

Cook Time10

Chill Time2

Total Time25

Course: Dessert

Cuisine: American, carribean

Servings: 2x2 bars

Calories: 167kcal

Author: Rachel

Ingredients

Graham Cracker Crust

1 ½ cups Finely Ground Graham Cracker Crumbs
6 tablespoon Unsalted Butter melted
⅓ cup Granulated Sugar

Filling

2 14-oz cans Sweetened Condensed Milk 2 can
5 Egg Yolks large
½ cup Fresh Key Lime Juice About 1 lb of key limes
2 Lime for zest, optional

Whipped Cream Topping

1 cup Whipping Cream
2 tablespoon Granulated White Sugar
½ teaspoon Vanilla Extract

Instructions

For crust, preheat oven to 375℉ (190℃). Line the bottom and sides of an 8×8 inch pan with parchment paper. Allow the parchment to hang over the sides by about 2 inches for easy removal of the bars.
Mix 1 ½ cups Finely Ground Graham Cracker Crumbs, 6 tablespoon Unsalted Butter and ⅓ cup Granulated Sugar until well combined. Press mixture evenly into an 8x8 inch square pan all the way to the edges.
Bake at 375℉ for 8 minutes. Set aside to cool while you make the filling. Lower oven temperature to 350℉ (177℃).
In a bowl, whisk together 2 14-oz cans Sweetened Condensed Milk and 5 Egg Yolks thoroughly. Add in ½ cup Fresh Key Lime Juice and zest if preferred. Blend until well combined.
Pour mixture into mostly cool crust. Bake for 15 minutes. The center should set, but the entire pan will wiggle a little if you shake it. After baking, let cool on the counter for 30 minutes and then put in the refrigerator for at least 1.5 hours until completely cooled.
A chilled bowl is preferred for making whipped cream. In a stand mixer or hand mixer, add 1 cup Whipping Cream, 2 tablespoon Granulated White Sugar, and ½ teaspoon Vanilla Extract. Mix at high speed until peaks form. Depending on how stiff you like your whip cream, this can take 2-8 minutes.
Cut the bars with a hot knife to make nice cuts. You can spread the whip cream on top or use a frosting tip to make cupcake decorations. Garnish with a thin lime wedge, if desired.

Notes

Tips and Substitutions

Fresh and ripe key limes are important to the proper taste. Limes that are too tart or sour will result in a pie that will also reflect those qualities.
If you must use regular limes, cut the amount of juice to ¼ cup. Taste the filling before you pour into the crust and you can always add more if you like, 1 tablespoon at a time. I find regular limes to be stronger and more bracing than key limes.
While Nellie's key lime juice will also work, I have not personally tried it this way.
If you are in a hurry, you can use a pre-made graham cracker crust. I would still make the whip cream though if you can. It is so much creamier.

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