Key Lime Bars

I have a few bar desserts to share. Great for a crowd, party or pot luck event. I have made all of these desserts on more than one occasion! Quite an endorsement. 🙂

These tart, tangy, and sweet bars were fabulous- the crust was absolute perfection. I made them off-season and used bottled Key lime juice. They are a must try with fresh Key lime juice! Fresh Key lime slices would also be a lovely garnish.

This recipe was adapted from the Key lime pie from Joe’s Stone Crab in Miami Beach, via Martha Stewart Living.

Yield: 16 bars

  • 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (8 full cracker sheets)
  • 1/3 cup granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 3 large egg yolks
  • finely grated zest of 1 lime (about 1 1/2 tsp)
  • 2/3 cup fresh or bottled Key lime juice (about 23 Key limes total)
  • 1 can sweetened condensed milk (14 ounces)
  • 1/4 cup heavy cream, for garnish, optional
  • 2 Key limes, thinly sliced into half-moons, for garnish, optional
  • confectioner’s sugar, for garnish, optional
  1. Make crust: Preheat oven to 350 degrees, preferably on convection. Line a 8-inch square, or equivalent, baking dish with parchment paper, letting it hang over 2 sides.
  2. Using a food processor, pulse graham crackers into fine crumbs.
  3. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of the prepared baking dish. (I used the bottom of a dry measuring cup.)
  4. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
  5. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
  6. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes.
  7. Reduce speed to low. Add lime juice; mix until just combined.
  8. Spread filling evenly over crust using a spatula.
  9. Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
  10. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
  11. Cut into 2-by-2-inch bars.
  12. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with confectioner’s sugar, whipped cream, and/or a slice of lime, as desired.
Note: The bars will keep, wrapped in plastic, in the refrigerator for up to three days.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Key Lime Bars

  1. sounds absolutely delicious, refreshing, perfect for the still pretty warm weather we are enjoying….

  2. Hold those bars, I’m coming over for a taste. Just kidding! They sound yummy.

  3. skd

    That is an amazing snack Josette👌😊

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