Best Key Lime Pie Bars (Print)
Zesty key lime bars with a buttery crust, creamy filling, and luscious whipped topping. Perfect tangy citrus treat.
# What You'll Need:
→ Crust
01 -
230g graham crackers (~16 full sheets)
02 -
113g melted butter
→ Key Lime Filling
03 -
2 cans sweetened condensed milk (28oz total)
04 -
180g key lime juice (3/4 cup)
05 -
1 tbsp key lime zest (2-3 limes)
06 -
2 tsp vanilla extract
07 -
160g sour cream or yogurt (2/3 cup)
08 -
2 egg yolks
→ Topping
09 -
360g heavy cream, chilled (1 1/2 cups)
10 -
2 tbsp granulated sugar
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and prepare a 9x9-inch square baking pan by lining it with 2 perpendicular sheets of parchment paper, ensuring the paper rises to the top of the pan.
02 -
Grind the graham crackers into fine crumbs using a food processor and mix with the melted butter. Transfer the crumbs to the prepared pan and press down tightly to form a crust using the back of a spoon or measuring cup.
03 -
Bake the crust for 8-10 minutes. Reduce the oven temperature to 325°F (163°C) after baking.
04 -
Zest and juice the key limes. Mix the zest, key lime juice, sweetened condensed milk, vanilla, and sour cream (or yogurt) with a hand whisk until combined. Add the egg yolks and whisk to combine.
05 -
Transfer the filling to the pan on top of the baked crust. Shake and tap the pan on the counter to remove air bubbles.
06 -
Bake for 17-18 minutes at 325°F (163°C) until the filling looks set around the edges but slightly jiggles in the center when shaken. The filling will set further as it chills.
07 -
Refrigerate the bars overnight or for at least 4 hours until fully chilled.
08 -
Whip the heavy cream and sugar together until stiff peaks form. Avoid overmixing.
09 -
Spread the whipped cream over the filling in the pan. Lift the bars out of the pan using the parchment paper and transfer to a serving board.
10 -
Cut into squares with a sharp knife and serve.