Delicious Key Lime Bars Recipe

Key lime bars taste like pie in bars! Cream cheese makes the filling creamy, and whipped cream on top completes it. Make a batch for your next picnic or potluck!


SERVINGS: 16 BARS GRAHAM CRACKER CRUST – 1 ½ cups crushed graham cracker crumbs (180 grams) – ⅓ cup granulated sugar (70 grams) – 6 tablespoons unsalted butter melted and slightly cooled (85 grams) KEY LIME PIE FILLING – 4 ounces brick-style cream cheese softened (113 grams) – 5 large egg yolks at room temperature – 2 (14-ounce) cans sweetened condensed milk – 1 cup key lime or regular lime juice (240 ml; I use bottled juice) OPTIONAL TOPPING – Homemade Whipped Cream


Step 1

Making graham cracker crust: Preheat oven to 350°F (177°C). Cover an 8-inch square pan with parchment paper or aluminium foil, leaving an overhang for removal.

Step 2

Blend sugar and graham cracker crumbs in a bowl. Stir in melted butter until all crumbs are soaked.

Step 3

Scoop and level the mixture in the pan. I use a measuring cup bottom to push the crust into the pan.

Step 4

Bake 8–10 minutes. Remove from oven and let cool for 10 minutes while creating filling. Lower oven temperature to 325°F (163°C).

Step 5

To make key lime pie filling: Mix cream cheese in a stand mixer with the paddle attachment or a large bowl with a handheld mixer on low-medium speed until smooth. Scrape basin edges as needed to blend egg yolks.

Step 6

Combine sweetened condensed milk with key lime juice. Flip the filling several times with a rubber spatula to blend well.

Step 7

Fill the slightly cooled graham cracker shell with filling and level it. Bake for 35–40 minutes until filling borders are firm but centre is jiggy.

Step 8

Remove from the oven and cool on a wire rack at room temperature for 2 hours. 

Step 9

Firm the bars by covering and refrigerating for at least 4 hours after chilling. Whisk cream before slicing and serving or refrigerating.


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