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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and smooth tart filling baked until just set with a gentle jiggle, then chilled for clean, firm squares. The vibrant pale green curd-style layers are finished with powdered sugar and lime zest for classic citrus bars.
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Prep Time 20 minutes
Cook Time 33 minutes
chilling 3 hours
Total Time 3 hours 53 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the key lime filling
  • 4 egg yolks large
  • 2 can (14 oz) sweetened condensed milk
  • 0.75 cup fresh key lime juice (or regular lime juice)
  • 2 tbsp lime zest
  • 1 green food coloring (optional, for color) optional
  • 1 powdered sugar for topping
  • 1 lime zest for topping

Equipment

  • 1 sheet pan

Method
 

Bake the crust
  1. Preheat oven to 350°F, then mix graham cracker crumbs, granulated sugar, and melted butter until the mixture looks evenly damp. Press firmly into a parchment-lined 9x13 pan for a tight, even crust.
  2. Bake the crust for 8 minutes, then cool slightly while you prepare the filling. The crust should look set and lightly fragrant.
Make the filling and bake
  1. Whisk egg yolks, sweetened condensed milk, key lime juice (or regular lime juice), lime zest, and a drop of green food coloring until smooth and combined. Stop when the mixture looks glossy and free of streaks.
  2. Pour the key lime filling over the warm crust and spread evenly across the surface. Tap the pan lightly to settle any small bubbles.
  3. Bake for 18-20 minutes until the filling is just set with a slight jiggle in the center. The edges should look set while the center still wobbles gently when the pan is moved.
Chill, top, and serve
  1. Cool completely at room temperature, then refrigerate at least 3 hours until firm. For best sliceable bars, chill until the center no longer jiggles.
  2. Dust with powdered sugar and scatter lime zest over the top before slicing into 16 bars to serve. Cut clean squares so the pale green filling stays defined.

Notes

For the cleanest cuts, chill until fully firm, then use a sharp knife wiped between slices. Refrigerate leftovers up to 4 days; freeze bars up to 1 month for longer storage (thaw in the refrigerator). Dietary swap: use low-fat or fat-free sweetened condensed milk for a lighter version while keeping the same bake and chill times.