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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and a smooth, just-set pale green filling. This lemon-bar-style citrus dessert bakes until the center jiggles, then chills for clean squares.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
Key lime filling
  • 4 egg yolks large
  • 2 can (14 oz each) sweetened condensed milk
  • 0.75 cup fresh key lime juice or regular lime juice
  • 2 tbsp lime zest
  • 1 green food coloring optional
Topping
  • 1 powdered sugar for dusting
  • 1 lime zest for scattering

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make and bake the crust
  1. Preheat the oven to 350°F, then line a 9x13 pan with parchment. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the pan.
  2. Bake the crust at 350°F for 8 minutes. Cool slightly before adding the filling.
Mix and bake the key lime filling
  1. Whisk egg yolks, sweetened condensed milk, lime juice, lime zest, and a drop of green food coloring until smooth. Pour the key lime filling over the warm crust and spread evenly.
  2. Bake at 350°F for 18-20 minutes, until the filling is just set with a slight jiggle in the center. Let cool completely.
Chill, top, and serve
  1. Refrigerate the bars for at least 3 hours until firm. The surface should look set and hold its shape when sliced.
  2. Dust with powdered sugar and scatter lime zest, then cut into 16 bars to serve.

Notes

For the cleanest squares, cool the bars fully at room temperature before chilling, and use parchment for easy lifting. Store covered in the refrigerator up to 4 days; freezing is not recommended. Dietary swap: use a plant-based sweetened condensed milk alternative and dairy-free butter in the crust for a dairy-light version.