Key Lime Bars Graham Crust (Printable Version)
Tangy lime filling pairs with a buttery graham crust for a refreshing dessert twist everyone will enjoy.
# 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
04 - 1/4 teaspoon salt
→ Key Lime Filling
05 - 4 large egg yolks
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/2 cup fresh key lime juice or regular lime juice
08 - 2 teaspoons key lime zest or regular lime zest
→ Garnish (Optional)
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang on opposite sides for easy removal.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until evenly moistened. Press mixture firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 8 to 10 minutes until lightly golden. Remove from oven and set aside to cool slightly while preparing filling.
04 - Whisk egg yolks and sweetened condensed milk in a large bowl until smooth and well combined. Add lime juice and lime zest; continue whisking until mixture thickens slightly, about 1 minute.
05 - Pour lime filling evenly over the warm crust. Return to oven and bake for 15 to 17 minutes until center is set but still slightly jiggly when gently shaken.
06 - Cool bars completely to room temperature, about 1 hour. Refrigerate for at least 2 hours or preferably overnight until fully chilled and set.
07 - Using parchment overhang, lift bars from pan. Cut into 16 equal squares. Top with whipped cream and additional lime zest or thin lime slices if desired.
# Expert Advice:
01 -
- The graham cracker crust stays perfectly buttery and crisp, never soggy
- That sweet tart balance hits different after a few hours in the fridge
02 -
- Overbaking is the enemy, pull them out when they still wobble slightly in the middle
- Room temperature ingredients prevent lumps in your silky filling
03 -
- Freeze the whole pan uncut, then thaw individual squares for impromptu desserts
- Press extra crumbs up the sides of the pan for a more rustic edge