Key Lime Bars Graham Crust

The bright green filling caught my eye at a beachside café in Florida years ago, and I've been chasing that perfect balance of tangy and sweet ever since. These bars capture that vacation feeling in every bite, with the buttery crust anchoring all that sunshine citrus.

I brought these to a summer potluck last year, and my friend Sarah kept hovering around the dessert table until she finally admitted she'd eaten three. Something about that bright lime flavor makes people forget their manners in the best possible way.

Ingredients

• Graham cracker crumbs: Freshly crushed give the best texture, but store bought work perfectly fine
• Granulated sugar: Just enough to sweeten the crust without overpowering
• Unsalted butter: Melt it completely so it coats every crumb evenly
• Salt: A tiny pinch makes all the flavors pop
• Egg yolks: Room temperature yolks incorporate more smoothly into the condensed milk
• Sweetened condensed milk: Do not use evaporated milk, the thickness is crucial here
• Fresh key lime juice: Bottled juice works but fresh gives that bright, authentic flavor
• Key lime zest: Use a microplane to avoid the bitter white pith
• Whipped cream: Makes these feel extra special for serving
• Extra lime zest or slices: A little garnish goes a long way

Instructions

Prep your pan:

Parchment paper overhang is your best friend here, trust me

Make the crust:

Press the crumbs firmly into the pan, using the bottom of a measuring cup to really pack it down

Par bake:

Ten minutes is all it needs to set up and get slightly golden

Whisk the filling:

Take your time getting the yolks and condensed milk completely smooth before adding anything else

Add the lime:

The mixture will thicken beautifully as the acid hits the milk

Bake until set:

A slight jiggle in the center is perfect, it will firm up as it cools

The hard part:

Let them cool completely before refrigerating, or you'll end up with condensation on top

Chill thoroughly:

Overnight is best, but at least two hours for clean cuts

Serve and smile:

Lift them out using those parchment handles you were smart enough to leave

Pin It

My dad claimed he didn't like lime desserts until he tried these. Now he requests them for every family gathering, which I consider a personal victory.

Making Ahead

These bars actually improve with time, making them the ultimate do ahead dessert. The flavors meld together and the texture becomes even more velvety after a night in the refrigerator.

Cutting Clean Bars

I learned this trick after too many messy attempts. Run your knife under hot water and wipe it clean between each cut for those picture perfect squares.

Serving Suggestions

These are fantastic on their own, but a dollop of lightly sweetened whipped cream makes them feel extra special. They're also wonderful with fresh berries if you want to add some color.

• Let them sit at room temperature for 10 minutes before serving
• Use a sharp knife dipped in hot water for clean cuts
• Store them in the refrigerator, they're too good to leave out

Pin It

There's something deeply satisfying about pulling that parchment paper and revealing these perfectly set bars. They taste like sunshine on a plate.

Common Questions

→ Can regular limes be used instead of key limes?

Yes, regular limes can substitute key limes without significantly altering the tangy flavor profile.

→ How do you achieve a firm yet creamy texture in the bars?

Baking the filling until just set and then chilling it for several hours ensures a firm but creamy consistency.

→ Can the crust be made gluten-free?

Yes, using gluten-free graham cracker crumbs provides a suitable alternative while maintaining the buttery texture.

→ What is the best way to remove the bars from the pan?

Using parchment paper with an overhang allows easy lifting of the bars from the baking pan without damage.

→ Are there options for garnishing the bars?

Whipped cream and additional lime zest or thin lime slices add both flavor and visual appeal to the bars.