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Key Lime Pie Bars

Creamy key lime pie bars with a buttery crumb crust on a marble slab.

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These easy no-bake bars capture all the sunny, tart-sweet joy of a classic key lime pie in a fuss-free, shareable form. A buttery graham cracker crust is topped with a creamy, zesty filling that sets perfectly in the fridge, making them the ultimate make-ahead summer dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 pinch salt
  • 3 large egg yolks
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup fresh lime juice (from about 4-5 limes)
  • 2 tablespoons finely grated lime zest (from about 3 limes)
  • 2-3 drops green food coloring (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour melted butter over the mixture and stir with a fork until it resembles wet sand and holds together when pinched.
  3. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to compact it. Freeze for 10-15 minutes to set.
  4. In a large bowl, whisk the egg yolks until smooth and slightly pale, about 1-2 minutes.
  5. Add the sweetened condensed milk and whisk vigorously until completely smooth and thickened.
  6. Pour in the fresh lime juice and add the lime zest. Whisk until fully incorporated and creamy. Add optional food coloring and whisk to combine.
  7. Remove the crust from the freezer. Pour the lime filling over the crust and spread into an even layer with a spatula.
  8. Gently tap the pan on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely set.
  9. Use the parchment paper to lift the bars from the pan onto a cutting board. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts. Garnish with extra lime zest or whipped cream if desired.

Notes

Do not skip the lime zest, as it provides essential flavor. Press the crust firmly to prevent crumbling. The bars must chill for the full 4 hours minimum to set properly; overnight is best. Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months.

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