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!
INGREDIENTS
SERVINGS: 16 BARSGRAHAM 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
INSTRUCTIONS
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.