Creamy Key West Key Lime Bars
A quick and easy tangy citrus dessert featuring a buttery graham cracker crust and a silky smooth key lime filling, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 3 large eggs, room temperature
- 1 can (14 oz/396g) sweetened condensed milk
- ½ cup (120ml) freshly squeezed key lime juice (about 20–25 key limes) or bottled key lime juice
- Zest of 2 key limes
- Optional garnish: powdered sugar for dusting
- Optional garnish: whipped cream
- Optional garnish: thin lime slices or zest curls
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and mixture resembles wet sand.
- Press the crust evenly into the bottom of the prepared pan, packing it down firmly with the bottom of a measuring cup.
- Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from oven and let cool slightly.
- In a medium bowl, whisk the eggs until just blended. Add sweetened condensed milk, key lime juice, and lime zest. Whisk until smooth and creamy.
- Pour the filling over the slightly cooled crust, spreading evenly. Tap the pan gently to release air bubbles.
- Bake the bars for 15-18 minutes, until the filling is just set but still jiggles slightly in the center.
- Cool completely on a wire rack, then refrigerate for at least 2 hours or overnight.
- Use the parchment paper overhang to lift bars from the pan. Cut into 16 squares with a sharp knife, wiping blade between cuts.
- Optional: Dust with powdered sugar, add whipped cream, or decorate with lime slices or zest curls before serving.
Notes
Use room temperature eggs to avoid curdling. Do not overbake the filling to prevent cracking; it should jiggle slightly in the center when done. Line the pan with parchment paper for easy removal and clean slicing. Fresh key lime juice is preferred for authentic flavor. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free, use coconut condensed milk and dairy-free butter or coconut oil.
Nutrition
- Serving Size: 1 bar (1/16th of the
- Calories: 210
- Sugar: 22
- Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: key lime bars, key lime dessert, creamy key lime bars, citrus dessert, easy dessert, summer dessert, tangy dessert