Key Lime Bars Graham Crust

Summer in Florida meant one thing: key lime everything. My aunt would drive us down to the Keys just for fresh pies, stopping at every roadside stand. These bars capture that bright, sunny magic without the hassle of a traditional pie.

I brought these to a Memorial Day picnic once, and people literally fought over the last square. My friend Sarah claimed she usually hates key lime anything, but she went back for seconds. Now theyre her most requested dessert for potlucks.

Ingredients

• Graham cracker crumbs: Freshly crushed give the best texture, but store-bought work fine too
• Unsalted butter: Melt it completely so it coats every crumb evenly
• Egg yolks: Room temperature yolks blend smoother into the condensed milk
• Sweetened condensed milk: Dont use evaporated milk, it makes all the difference
• Key lime juice: Fresh is worth the effort, but bottled works in a pinch
• Lime zest: Use a microplane to avoid the bitter white pith

Instructions

Get your crust ready:

Press the crumb mixture into your pan with the bottom of a measuring cup, it gives you that perfectly compact base

Par-bake the crust:

Ten minutes is all you need for that golden color, and it prevents a soggy bottom later

Make the filling:

Whisk those yolks and condensed milk until theyre silky smooth before adding anything else

Add the lime:

Pour in the juice and zest, watching the mixture thicken like magic right before your eyes

Bake until set:

You want a slight jiggle in the center, like a custard pie, otherwise theyll turn rubbery

The patience part:

Let them cool completely before refrigerating, otherwise youll get condensation and weird texture

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My husband took these to his office and came home with an empty pan and three requests for the recipe. Something about that tangy sweetness just makes people happy.

Making Ahead

These bars actually get better after a day in the fridge. The flavors meld together and the texture becomes even creamier. I always make them the night before serving.

Serving Suggestions

A dollop of lightly sweetened whipped cream cuts through the tartness beautifully. Sometimes I sprinkle a little extra zest on top just to make them pop on the plate.

Storage and Portioning

Use a hot knife to get clean cuts, wiping it between slices. These keep beautifully for up to four days, though they rarely last that long in my house.

• Chill for at least two hours before cutting
• Store with wax paper between layers
• Bring to room temperature for 15 minutes before serving

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Theres something about the combination of buttery crust and bright lime filling that just feels like sunshine on a plate. Simple, refreshing, and always a crowd pleaser.

Common Questions

→ What type of lime works best for flavor?

Fresh key lime juice provides the most distinct tang, but regular lime juice can be used as a substitute with similar results.

→ How do I ensure a firm yet creamy filling?

Whisking egg yolks thoroughly with sweetened condensed milk and lime juice creates a smooth, thickened filling that sets perfectly after baking and chilling.

→ Can I make the crust gluten-free?

Yes, replacing graham cracker crumbs with gluten-free alternatives will maintain the buttery crust texture while accommodating dietary needs.

→ What is the best way to cut bars without cracking?

Chill the bars completely before slicing using a sharp knife, wiping between cuts to ensure clean edges.

→ How long can these bars be stored?

Store them in an airtight container in the refrigerator for up to four days to maintain freshness and texture.