Key Lime Bars Graham Crust (Printable Version)
Tangy key lime filling on a buttery graham crust delivers a refreshing, creamy dessert perfect for any event.
# What You Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 1/2 cup key lime juice (fresh or bottled)
07 - 1 tablespoon key lime zest
08 - 1/4 teaspoon salt
→ Optional Garnish
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until evenly moistened. Press evenly into the bottom of the prepared pan.
03 - Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
04 - Whisk egg yolks in a large bowl until thickened, about 1 minute. Whisk in sweetened condensed milk, key lime juice, lime zest, and salt until smooth.
05 - Pour the filling over the warm crust and spread evenly. Bake for 15-17 minutes, until the center is set but still slightly jiggly.
06 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours (preferably 3-4 hours) until fully chilled.
07 - Lift bars from the pan using parchment overhang and cut into 16 squares. Garnish with whipped cream and extra lime zest or slices, if desired.
# Expert Advice:
01 -
- The filling sets up perfectly every time without any complicated water bath or tempering
- That sweet tart balance hits the spot after a heavy meal and people always ask for seconds
02 -
- I once rushed the chilling time and ended up serving delicious key lime soup instead of bars
- The jiggly center when you pull them from the oven is exactly right—it firms up beautifully as it cools
03 -
- Room temperature ingredients blend more smoothly and prevent the filling from separating
- Grate your zest before juicing the limes—it is nearly impossible to zest a squeezed lime