Key Lime Bars Graham Crust (Printable)
Tangy lime filling layered on a buttery graham cracker crust chilled to a creamy, refreshing finish.
# What You’ll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
04 - 1/4 teaspoon salt
→ Key Lime Filling
05 - 4 large egg yolks
06 - 1 can (14 oz) sweetened condensed milk
07 - 1/2 cup fresh key lime juice or regular lime juice
08 - 2 teaspoons key lime zest or regular lime zest
→ Garnish (Optional)
09 - Whipped cream
10 - Extra lime zest or thin lime slices
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, sugar, melted butter, and salt until evenly combined. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
04 - In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth. Add lime juice and lime zest; whisk until well combined and slightly thickened.
05 - Pour lime filling over the cooled crust, spreading evenly.
06 - Bake for 15-17 minutes, until the center is set but still slightly jiggly.
07 - Cool bars to room temperature, then refrigerate for at least 2 hours (preferably overnight) until fully chilled.
08 - Lift bars out of the pan using the parchment overhang. Cut into squares. Garnish with whipped cream and lime zest or slices if desired.
# Expert Advice:
01 -
- The sweettart balance hits perfectly every single time
- No fussy water bath or complicated techniques needed
- They actually get better after a day in the fridge
02 -
- Overbaking makes the filling grainy and dry
- The jiggly center continues cooking as it cools
- Room temperature ingredients prevent lumps in the filling
03 -
- Grate zest before juicing so you don't lose any to the cutting board
- A glass pan lets you check the browning on the crust edges