These Key Lime Bars are creamy, tangy, and perfectly balanced with a buttery graham cracker crust. They’re refreshing, easy to make, and ideal for summer parties, holidays, or a simple chilled dessert after dinner.
Table of Contents
My Advice to You
Use fresh lime juice for the brightest citrus flavor and let the bars chill completely before slicing for clean edges. If you prefer a stronger lime taste, add a little extra lime zest to the filling before baking.
Food Safety, Storage & Serving
Serving
Serve cold with whipped topping and extra lime zest for a fresh, creamy finish.
Storage
Store covered in the refrigerator for up to 4 days.
Freezing
Freeze the bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
For citrus handling and fresh produce storage tips, visit the USDA FoodKeeper Guide
FAQ
Can I use regular limes instead of Key limes?
Yes, regular limes work well and still provide a bright citrus flavor.
Why are my bars too soft?
The filling may need more chilling time. Refrigerate until fully cold and set before slicing.
Can I make these ahead of time?
Absolutely. These bars taste even better after chilling overnight.
Conclusion
These creamy Key Lime Bars combine sweet, tart, and buttery flavors in every bite. They’re simple to prepare, easy to serve, and always a refreshing dessert favorite.
Key Lime Bars
Ingredients
- Crust
- Cooking spray
- 9 graham crackers crushed
- 6 Tbsp. butter melted
- 1/4 cup 50 g. granulated sugar
- Lime Filling & Assembly
- 4 oz. cream cheese room temperature
- 4 large egg yolks
- 1 14-oz. can sweetened condensed milk
- 1/2 cup fresh lime juice
- Pinch kosher salt
- 1 cup Cool Whip
- Zest of 1 lime
- 3 Key limes or 2 regular limes cut into rounds, halved (or 2 regular limes)
Instructions
- Crust
- Arrange a rack in center of oven; preheat to 350°. Grease an 8″ x 8” pan with cooking spray.
- In a medium bowl, mix graham crackers, butter, and sugar until combined. Firmly press into bottom of prepared pan.
- Bake crust until slightly darkened and fragrant, about 10 minutes.
- Lime Filling & Assembly
- In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth. Add egg yolks, condensed milk, lime juice, and salt and beat until combined. Pour onto crust.
- Bake bar until filling is completely set, 15 to 20 minutes. Refrigerate until cold, at least 2 hours and up to overnight.
- Cut into squares. Top with a dollop of Cool Whip and Key lime rounds. Sprinkle with lime zest.
Notes
Fresh key lime zest gives the brightest citrus flavor.
Store bars chilled for the best texture.
If you tried these key lime bars, leave a comment below and let me know your favorite citrus variation!
