key lime bars

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!

Key Lime Pie Bars

graham cracker rectangles

pecans

sugar

cinnamon powder

(1/2 cup) unsalted butter, melted

(14 oz) sweetened condensed milk

lime zest (about 3 limes)

key lime juice (regular limes are fine too)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8x8 square baking pan with cooking spray and line with parchment paper, set aside.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.

Cool completely on rack. Filling will set as...

Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.

These Key Lime Bars from Delish.com are just the right amount of tangy and sweet.

Key Lime Bars

Cooking spray,

graham crackers, crushed

butter,

c. sugar

cream cheese, softened to room temperature

sweetened condensed milk

c. lime juice

kosher salt

c. Cool Whip

lime

limes,

Instead of lime juice (from squeezing the juice from the lime), I used bottled key lime juice.
This recipe is amazing! I love making these, and they don't last too long after that.

https://streaming.hearstdigitalstudios.com/0473b57d-7fc8-44e6-a146-31fa326c14ad/video_rover_16x9_1080p_hd_1526668709_75307.mp4

These Key Lime Pie Bars Couldn't Be Cuter

These Irresistible Key Lime Pie Bars are just that - IRRESISTIBLE! Tart and sweet, this easy dessert is made with the perfect graham cracker crust and fresh key lime juice. Bound to become your new favorite dessert!

Irresistible Key Lime Pie Bars

graham cracker crumbs

tbsp Challenge Butter (melted)

oz sweetened condensed milk (1 can)

key lime juice

sugar (optional)

Preheat oven to 375F.

Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.

Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.

Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.

Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.

Graham Cracker Crust

Preheat the oven to 350F.

Whisk the sweetened condensed milk, egg yolks, lime juice and zest together in a medium bowl.

Pour over cooled crust and bake for 25 minutes. Let the bars chill before serving.

Dust with powdered sugar and sprinkle with additional zest if desired. Cut into bars.

Store in an airtight container in the refrigerator.

Key Lime Filling

These Key Lime Bars with a sweet, shortbread crust are a delicious, refreshing twist on the classic lemon version.

Key Lime Bars with Shortbread Crust

unsalted butter (, ¾ cup, room temperature)

flour

eggs (, room temperature)

white granulated sugar

¼ cup key lime juice (, strained)

key lime zest

baking powder

salt

Preheat oven to 350°F. Butter bottom and sides of an 8-inch square baking dish. Line with parchment paper with 2-inch overhang.

In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.

Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.

Bake in preheated oven until light golden brown, 20-22 minutes. Remove from oven and place on cooling rack.

CRUST

While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.

Add sugar, flour, key lime juice, zest, baking powder, and salt. Mix until well combined. Pour key lime mixture over crust.

Bake 22-25 minutes until edges are lightly golden and center is set.

Cool in baking dish on rack. Then chill at least 1 hour before serving. (Can be made 2 days ahead. Keep refrigerated.)

Use parchment paper overhang to remove from pan and cut into squares. Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired.

FILLING

These sugar free Key Lime Pie Bars feature a tangy citrus filling and a tender almond flour shortbread crust. They are a popular summertime keto dessert with good reason!

Key Lime Pie Bars Recipe

almond flour

Swerve Sweetener ((old formula))

tsp salt

butter (melted)

cream cheese (softened)

egg yolks (room temperature)

sugar-free condensed milk

lime juice

Almond Flour

egg yolk

Preheat the oven to 325ºF.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.

Turn out the mixture into an 8x8 baking pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.

Remove and let cool while preparing the filling.

Shortbread Crust:

In a large bowl, beat the cream cheese and lime zest until smooth. Beat in the egg yolks until well combined. Slowly beat in the condensed milk and lime juice until the mixture is smooth.

Spread the filling over the crust and bake 18 to 20 minutes, watching carefully to make sure it doesn’t brown at all. Remove and let cool, then refrigerate at least one hour to firm up.

Top with lightly sweetened whipped cream and lime slices

Key Lime Filling:

I came to the comment section just to find out about changing this to lemon. Thank you

These are my new favorite! They came out perfect and are so delicious. I used persian limes and they worked just fine. Thank you so much for sharing your awesome recipes with us Carolyn!

OK - don’t have lime juice or zest on hand and I’m at the cottage so not easy to run to the market.  However - I DO have Meyer Lemon juice in the freezer, as well as the zest from when I “harvested” the juice.  So - made these with what I have on hand and oh boy oh boy are they delish as Meyer Lemon Bars!!!!  Definitely going in the rotation!  Thanks Carolyn . . . you rock!

Delicious. OMG. I tried your keto key lime pie first...flippin' loved it. Then tried this, and had to make it again immediately because my hubby &amp; I gobbled it up. My husband loves key lime and was so excited when I made your keto version. 

Your recipes never disappoint. 
You are a goddess. 
Thank you.

OK, the topping was really thin and I was concerned because I poured it onto the crust, rather than spreading it. Baked just a couple minutes longer than recipe and the top seemed fluffy and soft out of the oven. Let cool, then put the dish in the freezer for 15-20 minutes to cool more. Nice creamy texture now and good flavor. Crust is a little softer than expected, but tastes good.

So delicious!My husband loved them as well!

Key Lime Bars are a crowd-pleasing dessert perfect for sharing at summer potlucks and picnics.

Key Lime Bars Recipe

graham cracker crumbs ((180 grams), from 11 large graham cracker sheets)

sugar ((50 grams))

unsalted butter (melted (85 grams))

(14-ounce 396 grams) can sweetened condensed milk

½ cup key lime juice ((120 milliliters))

lime zest (plus more to serve)

whipped cream

key limes (thinly sliced)

Preheat the oven to 350°F. Grease an 8x8-inch pan with butter or nonstick spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least two sides.

In a large bowl, combine the graham cracker crumbs and sugar. Drizzle the melted butter all over and stir well to combine. Pinch the mixture between your fingers and thumb. If it holds together on its own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)

Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges and dry all over. Set aside to cool slightly.

Decrease the oven temperature to 325°F.

In a large mixing bowl with an electric mixer, beat the egg yolks for 1 minute until slightly thickened and lighter in color. Add the sweetened condensed milk and mix well to combine. Mix in the key lime juice and zest.  Pour the filling over the crust.

Bake for 12 to 15 minutes until the filling is just set. Remove from the oven and let cool to room temperature. Refrigerate for 4 hours until well chilled.

Serve the bars with whipped cream, if you like. You can spread it over top of the bars in a thin layer, then slice and serve. Or, slice the bars and serve with a dollop of the whipped cream. Garnish with a slice of key lime or a sprinkle of lime zest.

Top 6 key lime bars recipes from across the web

The most viewed key lime bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Key Lime Pie Bars

Key Lime Bars

Irresistible Key Lime Pie Bars

Key Lime Bars with Shortbread Crust

Key Lime Pie Bars Recipe

Key Lime Bars Recipe

Top 6 key lime bars recipes from across the web

The most viewed key lime bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Key Lime Pie Bars

Key Lime Bars

Irresistible Key Lime Pie Bars

Key Lime Bars with Shortbread Crust

Key Lime Pie Bars Recipe

Key Lime Bars Recipe

The most viewed key lime bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine