These Creamy Key Lime Pie Bars are a refreshing, easy-to-bake dessert. They’re a delicious recipe for spring, summer, or whenever you’re craving summertime flavors. And I find they’re easier to make than traditional key lime pie.

Surprise! Key lime pie bars! I feel like these are maybe a bit unexpected from me?
I haven’t done many key lime pie recipes, so these feel very new and exciting to me. They’re also perfect for the spring and summer days ahead.

I hope you love this delicious and easy recipe – be sure to give it a review below!
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Creamy Key Lime Pie Bars

Sarah Kozowski

These Creamy Key Lime Pie Bars are a refreshing, easy-to-bake dessert. They're a delicious recipe for spring, summer, or whenever you're craving summertime flavors. And I find they're easier to make than traditional key lime pie.

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Prep Time 15 mins

Cook Time 25 mins

Chill 2 hrs

Total Time 2 hrs 40 mins

Course Easy Dessert, Lime Pie, Spring Dessert

Cuisine American

Servings 16

Equipment

• 8 x 8 inch baking dish

Ingredients

  

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• 1 ½ cups graham cracker crumbs
• 4 Tablespoons ground nuts or pecans, almonds
• 1/4 cup sugar
• 1 stick unsalted butter melted
• 1 tablespoon lime zest grated, optional
• 3 egg yolks room temperature
• 1 14oz sweetened condensed milk
• ½ cup fresh lime juice around 4-5 medium limes
• 2 tablespoons fresh lemon juice around 1 medium lemon
• grated lime zest and slices for decoration optional

Instructions

 

• Preheat oven to 350F. Line an 8×8 baking pan with parchment paper leaving a 2-inch overhang on each side. Set aside.
• In a large bowl, combine all crust ingredients and stir until evenly moist. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 10 to 12 minutes. Cool crust, 30 minutes.
• In a large bowl, whisk all filling ingredients until smooth and incorporated. Pour filling into cooled crust, carefully spread to edges. Bake for 10-12 minutes or just until you see the edges starting to set (don’t allow to brown).
• Chill at least 2 hours before serving(preferably overnight). Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
• With a serrated knife, cut into 16 squares.

Notes

* I used fresh lime juice for this recipe (about 4-5 limes to make 1/2 cup) but you can also use store-bought, unsweetened juice

Keyword Easy Dessert, Lime, Spring, Summer

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