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Key Lime Pie Bars Recipe

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4.3 from 2 reviews

These Key Lime Pie Bars combine a buttery graham cracker crust with a tangy, creamy key lime filling for a refreshing dessert that's perfect for any occasion. With a smooth cream cheese base enhanced by sweetened condensed milk and fresh key lime juice, these bars are simple to make and delightfully zesty, offering a perfect balance of sweet and tart flavors.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 180g graham cracker crumbs)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14-ounce (397g) can sweetened condensed milk
  • 1/2 cup (120ml) key lime juice
  • 2 teaspoons lime zest (about 1 lime or 2 key limes)
  • Optional for garnish: whipped cream and lime slices

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, allowing an overhang on the sides for easy removal of the bars later. Set the prepared pan aside.
  2. Make the crust: Grind the full graham crackers into fine crumbs using a food processor, blender, or by crushing in a zip-top bag with a rolling pin. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is sandy and thick, breaking up any large chunks.
  3. Prebake the crust: Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let it cool slightly while preparing the filling.
  4. Prepare the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and continue mixing, scraping the bowl as needed. Then beat in the sweetened condensed milk, key lime juice, and lime zest until fully combined. Once mixed, whisk by hand to ensure no lumps remain.
  5. Assemble and bake: Pour or spoon the filling evenly over the warm crust. Bake for 18-20 minutes, or until the edges are set and the center is only slightly jiggly.
  6. Cool and chill: Remove the bars from the oven and allow to cool at room temperature on a wire rack for 30 minutes. Then refrigerate for at least 2-3 hours to fully set.
  7. Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and garnish with whipped cream, lime slices, and extra lime zest if desired.
  8. Storage: Keep the bars stored in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Use fresh key lime juice for the best authentic flavor.
  • Do not overbake the filling; the center should remain slightly jiggly before cooling and chilling.
  • Garnish with whipped cream and lime slices to enhance presentation and flavor.
  • Bars can be stored refrigerated for up to 5 days in an airtight container.

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