These irresistible key lime pie bars are the ultimate summer dessert. With a buttery graham cracker crust and tangy key lime filling, they are sure to be a hit at your next gathering.
If you love creamy citrus desserts like my favorite key lime pie, I bet you’ll go crazy for these bars. I could eat them all summer long and not get tired of them!
Why you need to make key lime bars as soon as possible:
- You only need eight ingredients, and they are so easy to whip up.
- They can be made ahead of time, and are easy to transport – perfect for potlucks and parties.
- Served cold, they are so refreshing on a hot day.
- Three layers make for a beautiful presentation.
- No fork or plate needed, just grab one and enjoy!
FAQ
If you can find fresh key limes, they are the best because they are less acidic. But since they are hard to find, regular Persian limes are what I use, and they work great.
You can use bottled key lime juice, but I find that it can be slightly bitter sometimes.
Yes, you can freeze these bars before you add the whipped cream. Chill them first, then place them in a freezer safe container. They will last for 2-3 months in the freezer. Thaw them in the refrigerator, and add the whipped cream before serving.
You can even eat them frozen for an extra refreshing treat!
Lining the pan with foil allows you to remove them onto a cutting board, which makes cutting much easier. Make sure that they are cold before you cut them.
Use a large knife to cut all the way down through the crust. Wipe your knife clean in between each cut, and you will end up with perfect bars every time!
HOW TO MAKE KEY LIME PIE BARS
- PREP – Let the cream cheese soften to room temperature. Wash, zest, and juice the limes. Line an 8″ square baking pan with foil or parchment paper and spray with non stick spray. Preheat your oven to 350 degrees.
- CRUST – Stir together the graham cracker crumbs, sugar, and butter in a small bowl. Press into the bottom of the prepared pan. Bake at 350° for 8-9 minutes.
- FILLING – Beat the cream cheese with a hand beater until very smooth and creamy. Slowly beat in the sweetened condensed milk, then the lime juice, zest, and egg yolks. Pour the mixture over the crust.
- BAKE – Bake for another 15-17 minutes or until the bars are set. It’s fine if the very center is a bit jiggly, it will set as it cools.
- COOL – Place pan on a cooling rack and let cool for 20-30 minutes. Transfer to the refrigerator and chill for 3 hours.
- TOPPING – Beat cream until soft peaks form. Add powdered sugar and vanilla, beat again until stiff peaks form.
- SERVE– Cut bars and top with whipped cream.
PRO TIPS:
- To avoid lumps – make sure your cream cheese is very soft, and beat in the sweetened condensed milk a little bit at a time until the mixture is smooth and creamy.
- If you chill your beaters and bowl before beating the cream, it will whip up faster and fluffier.
- Let the bars chill until they are cold if you want them to slice cleanly.
VARIATIONS:
- Instead of graham cracker crumbs, you can use crusted Biscoff cookies, vanilla wafers, or digestive biscuits.
- To make the bars even easier, simply spread the whipped cream over the top of the bars instead of piping it on individual bars.
- You can omit the whipped cream and the bars are still incredibly tasty!
More citrus desserts:
- Mini Key Lime Cheesecake
- Pink Lemonade Pie
- Lime Coconut Cookies
- Lemon Pound Cake with Glaze
- Orange Creamsicle Cookies
- Lemon Sugar Cookies
- Orange Zucchini Cake
- Coconut Lime Poke Cake
- Lemon Brownies
Key Lime Pie Bars: The Perfect Summer Dessert
Key Lime Pie Bars
Equipment
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs 12 whole crackers, crushed
- 2 Tbsp sugar
- 6 Tbsp salted butter melted
Filling:
- 2 oz cream cheese softened to room temperature
- 1 14 oz can sweetened condensed milk
- ½ cup lime juice
- 2 tsp lime zest
- 2 egg yolks
Topping:
- ¾ cup heavy cream or whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Line an 8" square pan with foil; spray with non stick cooking spray. Preheat your oven to 350°.
- For the crust, mix together the graham cracker crumbs, sugar, and melted butter in a small bowl. Press into the bottom of the pan. Bake for 8-9 minutes.
- While crust bakes, prepare filling. Beat cream cheese in a mixing bowl with a hand blender until it is smooth and creamy.
- Slowly beat in the sweetened condensed milk, scraping the sides of the bowl with a spatula often.
- Add the lime juice, zest, and egg yolks; beat on low just until smooth. Pour over the crust.
- Bake for another 15-17 minutes at 350° until the edges are set. The center may be slightly jiggly, but it shouldn't appear runny.
- Let cool for 20-30 minutes, then refrigerate for 3 hours.
- For topping, beat cream in a cold bowl until soft peaks form. Add powdered sugar and vanilla and beat until stiff peaks form.
- Just before serving, add whipped cream on top of each bar. I used a piping bag and 1M star tip.
Nutrition
With a buttery graham cracker crust, tangy lime filling, and sweet whipped cream topping, these lovely key lime bars are an easy twist on a classic dessert!
The graham cracker crust was perfect and the key lime filling was super good! They were a huge hit with my family, thank you for sharing!
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You are so welcome, glad they were a hit!
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These bars are totally irresistible! Everyone loved them!
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These key lime bars are indeed irresistible and decadent! Kids super love them!
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