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Key Lime Pie Bars Recipe

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4 from 7 reviews

These Key Lime Pie Bars feature a buttery graham cracker crust topped with a tangy and creamy lime filling, finished off with a light whipped cream topping. A perfect balance of sweet and tart, these bars are easy to make, chilled to set, and ideal for any occasion requiring a refreshing citrus dessert.

Ingredients

Crust

  • 24 graham crackers (about 7oz/200g, or 1 1/2 cups graham cracker crumbs)
  • 2 tbsp (30g) packed light brown sugar
  • ⅓ cup (75g) unsalted butter, melted

Filling

  • ¾ cup (6oz/170ml) sweetened condensed milk
  • 1 large whole egg
  • 2 large egg yolks
  • 1 tsp (5ml) vanilla bean paste
  • ½ cup (120ml) lime juice
  • ⅓ cup (80ml) full fat yogurt
  • Zest of 1 lime
  • ¼ cup (50g) granulated sugar

Topping

  • 1 cup cold heavy cream
  • 1 tbsp powdered sugar
  • Lime zest to garnish

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving about a 2-inch overhang on the sides for easy removal later.
  2. Make the crust: Break the graham crackers into rough pieces and pulse in a food processor until fine crumbs form. Add the light brown sugar and melted butter, pulsing until the mixture resembles damp sand. Transfer to the prepared pan and press evenly into the bottom using your hands or the bottom of a measuring cup. Bake for about 15 minutes until fragrant and the edges start to darken.
  3. Prepare the filling: In a large bowl, whisk together sweetened condensed milk, whole egg, egg yolks, and vanilla bean paste until smooth. Mix in lime juice, then add the yogurt and lime zest and combine well. Finally, stir in the granulated sugar. Pour this mixture gently over the baked crust and spread into an even layer. The crust may still be slightly warm.
  4. Bake the bars: Reduce the oven temperature to 325°F (160°C) and bake for 15-20 minutes, until the filling is just set but still slightly jiggly in the center. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight to fully set.
  5. Make the topping: Using a stand mixer or electric hand mixer fitted with a whisk attachment, beat the cold heavy cream on medium speed until it begins to thicken. Add powdered sugar and continue beating until stiff peaks form, about 1 to 2 minutes more.
  6. Assemble and serve: Spread the whipped cream evenly over the chilled bars. Run a knife around the edges, then lift the bars out of the pan using the parchment overhang. Grate fresh lime zest over the whipped cream before slicing into squares. Serve chilled.

Notes

  • For best results, use freshly squeezed lime juice for authentic tartness.
  • You can substitute Greek yogurt for full fat yogurt for a thicker texture.
  • Ensure heavy cream is very cold to whip properly.
  • Bars can be stored covered in the refrigerator for up to 3 days.
  • If desired, garnish with thin lime slices or mint leaves for an extra touch.

Find it online: https://recipeplenty.com/key-lime-pie-bars-recipe/