Key Lime Bars

Thick, creamy key lime bars with a baked custard filling, buttery graham cracker crust, and fresh whipped cream topping. Thick slices, firm middle, and big citrus flavor.

Course Dessert

Cuisine American

Keyword baked key lime bars, creamy lime bars, graham cracker crust bars, homemade key lime dessert, key lime bars, key lime custard bars, key lime dessert

Prep Time 25

Cook Time 55

Chilling 1

Total Time 2 20

Servings bars

Calories 346kcal

Author Cathy Pollak

Equipment

baking dish 9x9 (23x23 cm) lined with parchment. Provides the proper thickness for these bars.
mixing bowls Separate large bowl for crust, filling and whipped cream.
whisk For a smooth filling without lumps.
hand mixer or stand mixer. Whips cream to stiff peaks for stable topping.
rubber spatula Spreads filling and whipped cream evenly.

Ingredients

cooking spray

Crust:

3 cups (300 g) graham cracker crumbs
½ cup (100 g) granulated sugar
¾ cup (170 g) butter melted

Filling:

2 (14 oz / 396 g each, 792 g total) cans sweetened condensed milk
1 cup (240 ml / 240 g) bottled key lime juice my preferred brand or fresh key lime juice
6 large (108 g) egg yolks room temperature
4 key limes, zested (2 tbsps zest / 12 g) if not available use regular limes

Whipped Cream:

1½ cups (360 ml) heavy whipping cream
¼ cup (30 g) confectioners' sugar
1 tsp (5 ml) vanilla extract
2 key limes, zested (1 tbsp zest / 6 g) if not available use regular limes

Instructions

Preheat the oven to 350°F (177°C). Lightly spray a 9x9-inch (23x23 cm) baking pan with nonstick spray and line with parchment paper, leaving overhang for easy removal.
cooking spray
In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and mix until evenly combined and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
3 cups (300 g) graham cracker crumbs, ½ cup (100 g) granulated sugar, ¾ cup (170 g) butter
Bake the crust for 10 minutes. Remove from the oven and set aside while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until completely smooth and fully incorporated.
2 (14 oz / 396 g each, 792 g total) cans sweetened condensed milk, 1 cup (240 ml / 240 g) bottled key lime juice, 6 large (108 g) egg yolks, 4 key limes, zested
Pour the filling over the warm crust and spread into an even layer.
Bake for 45 to 50 minutes, or until the edges are fully set and the center no longer jiggles when gently shaken.
Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for 1 hour before topping with whipped cream.
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the heavy cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form.
1½ cups (360 ml) heavy whipping cream, ¼ cup (30 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract
Spread the whipped cream evenly over the chilled filling. Garnish with additional lime zest.
2 key limes, zested
Lift the bars out of the pan using the parchment overhang. Slice into 9 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
Store refrigerated until ready to serve.

Notes

The center should be fully set but not browned.
Wipe the knife between each cut for bakery-style edges.
Zest limes before juicing for easier handling.
Juicing key limes for a cup of juice can be a lot of work and these bars do turn out great with the bottled key lime juice I linked to. It's up to you.
If key limes are available use them as zest, they do have a more floral aroma than regular Persian limes. After zesting, juice them and mix with the bottled juice if you decide to use that.

If you’re making these Key Lime Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition