Jump to recipeTip: You can make the whipped cream topping up to 1 day ahead. Keep it covered in the refrigerator and give it a light whisk before dolloping or piping it on the bars.
Yields:
12 - 16 serving(s)
Prep Time:
35 mins
Total Time:
3 hrs 30 mins
When the weather warms up, I start craving desserts that are bright, creamy, and just a little bit tangy—and these Key lime bars deliver in all the right ways. They strike that perfect balance of sweet and tart that keeps you coming back for another bite.
It all starts with a buttery graham cracker crust that’s pressed into the pan and baked until lightly golden. Then comes the filling, silky smooth thanks to cream cheese, sweetened condensed milk, and plenty of zippy Key lime juice and lime zest. It bakes up just until set, giving you that classic custardy texture with a refreshing citrus flavor.
And these bars are also so easy to serve! Just cut them into squares, and you’ve got a dessert that’s ready to share at any potluck or cookout. Don't forget the fluffy whipped cream on top!
What are Key lime bars?
Key lime bars are a handheld version of Key lime pie, made with a graham cracker crust and a creamy, tangy lime filling, then cut into squares for easy serving.
Can you make Key lime bars ahead of time?
You can bake Key lime bars up to two days ahead of time. Let them cool completely, then cover the pan tightly and refrigerate. Top with the whipped cream just before serving. For longer storage, freeze the bars in a zip-top freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Can you use regular lime juice instead of Key lime juice in Key lime bars?
Yes, you can substitute regular lime juice if Key lime juice isn’t available. The flavor will be slightly less tart and aromatic but still delicious.
Do Key lime bars need to be refrigerated?
Because of the dairy-based filling, Key lime bars should be stored in the refrigerator.
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Ingredients
FOR THE CRUST:
- 12 Tbsp. (1 1/2 sticks) salted butter, melted, plus more for the pan
- 24 graham cracker sheets
- 1/4 cup granulated sugar
FOR THE FILLING:
- 1 (8-ounce) package cream cheese, at room temperature
- 5 large egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup bottled Key lime juice
- 2 Tbsp. grated lime zest (from about 4 limes), plus more for garnish
- 3/4 cup heavy cream
- 3 Tbsp. powdered sugar
Directions
- Step 1Make the crust: Preheat the oven to 350˚. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang; butter the parchment. Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture evenly into the bottom of the prepared pan. Bake until just set, about 10 minutes. Set aside to cool slightly.
- Step 2Make the filling: Whisk 7 ounces of the cream cheese in a medium bowl until smooth, about 1 minute. Whisk in the egg yolks until well combined, scraping the bottom and sides of the bowl. Add the condensed milk, lime juice and lime zest and whisk until well combined. Pour the filling into the crust.
- Step 3Bake the bars until the center is just set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours.
- Step 4Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares.
- Step 5Before serving, whisk together the powdered sugar and the remaining 1 ounce cream cheese in a medium bowl until well combined. Gradually add the heavy cream and whisk until medium peaks form. Dollop or pipe onto the bars and garnish with more grated lime zest.
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