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.
Course Easy Dessert, Lime Pie, Spring Dessert
Cuisine American
Keyword Easy Dessert, Lime, Spring, Summer
Prep Time 15minutes
Cook Time 25minutes
Chill 2hours
Total Time 2hours40minutes
Servings 16
Author Sarah Kozowski
Equipment
8 x 8 inch baking dish
Ingredients
1 ½cupsgraham cracker crumbs
4Tablespoonsground nutsor pecans, almonds
1/4cupsugar
1stickunsalted buttermelted
1tablespoonlime zestgrated, optional
3egg yolksroom temperature
114oz sweetened condensed milk
½cupfresh lime juicearound 4-5 medium limes
2tablespoonsfresh lemon juicearound 1 medium lemon
grated lime zest and slices for decorationoptional
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