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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and a smooth, pale-green tart filling that sets with a gentle jiggle. Baked like lemon-bar variation, then chilled until firm for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 33 minutes
Chilling 3 hours
Total Time 3 hours 53 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the key lime filling
  • 4 large egg yolks
  • 2 can (14 oz) sweetened condensed milk
  • 0.75 cup fresh key lime juice (or regular lime juice)
  • 2 tbsp lime zest
  • 1 green food coloring (optional, for color)
  • 1 powdered sugar and lime zest for topping

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking pan
  • 1 parchment paper

Method
 

Make the graham cracker crust
  1. Preheat the oven to 350°F, then mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into a parchment-lined 9x13 pan to form an even crust layer.
  2. Bake the crust for 8 minutes, then cool slightly while you prepare the filling. The crust should look set and lightly toasted at the edges.
Make the key lime filling
  1. Whisk the egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. Add a drop of green food coloring (optional) and whisk again until the mixture is evenly pale green.
  2. Pour the key lime filling over the warm crust and spread evenly with the back of a spoon or spatula. Tap the pan gently to level the surface.
Bake and chill
  1. Bake for 18–20 minutes at 350°F until the filling is just set with a slight jiggle in the center. The edges should look set while the middle still trembles slightly.
  2. Cool completely at room temperature, then refrigerate for at least 3 hours until firm. The filling should slice cleanly with no liquid wobble.
  3. Dust the bars with powdered sugar, scatter lime zest, then cut into 16 bars to serve. Finish with a visible green filling and crisp crust at the cut edges.

Notes

Pro tip: bake until the center only jiggles slightly—overbaking will turn the filling less silky. Store covered in the refrigerator for up to 4 days; freezing isn’t recommended because the texture can soften after thawing. For a lighter option, use reduced-fat sweetened condensed milk if you’re comfortable with a slightly less rich filling.