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Indulge in a slice of sunshine with Key Lime Bars! These delightful treats feature a buttery graham cracker crust, a luscious creamy key lime filling, and a cloud of whipped cream on top. Whether you’re hosting a party, bringing a dish to a potluck, or just treating yourself, these bars are the perfect dessert for any occasion!

I’ve taken my beloved Key Lime Pie and transformed it into irresistible bars! Here’s why I’m obsessed:

Convenience: These bars are super easy to cut and serve—think of them as the perfect finger food! No forks or plates are needed.
Transport-Friendly: They travel beautifully in a baking dish with a lid, making it a breeze to stack in the fridge or take along to gatherings.
Easily Scalable: Hosting a crowd? Just double the recipe in a 9×13-inch pan, and you’ll have plenty to go around!

And the best part? They’re just as delicious as any traditional pie, with that creamy, tart lime filling that everyone loves!

Ingredients

For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

Graham crackers: I used regular honey-flavored graham crackers.
Butter: Unsalted butter is what you want to use.
Sugar: Granulated white sugar offers sweetness to the crust and the filling.
Sweetened condensed milk: This sweetens the filling and gives it a creamy texture.
Key Limes: You need the juice and zest of about 25 key limes.
Greek Yogurt: I love adding yogurt for that extra tartness and light texture.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

Make the crust. Combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
Press crumbs into a lined pan and bake for 10 minutes.
Make the filling. Whisk sweetened condensed milk, key lime zest, key lime juice, and Greek yogurt until combined and smooth.
Pour filling over the crust and bake for 10 minutes.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Cut into bars and garnish with whipped cream and lime zest.

Jump to Recipe

Tips For Success

I highly recommend fresh key lime juice. However, you can use bottled key lime juice as a close substitute.
Be careful with zesting! The white part under the green skin, called the pith, will make the pie taste bitter.
Don’t overbake the bars. Bake just until the center is no longer jiggly. This will only take 10 minutes.

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Key Lime Bars

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Indulge in a slice of sunshine with Key Lime Bars! These delightful treats feature a buttery graham cracker crust, a luscious creamy key lime filling, and a cloud of whipped cream on top. Whether you're hosting a party, bringing a dish to a potluck, or just treating yourself, these bars are the perfect dessert for any occasion!

Jen Sobjack

Prep Time 15

Cook Time 20

Chill Time 4

Total Time 4 35

Servings 16

Ingredients

For the crust

1 ½ cups (150 g) graham cracker crumbs, about 9 whole crackers or 1 full sleeve
¼ cup (50 g) granulated sugar
5 tablespoons unsalted butter, melted

For the filling

2 14 ounce cans sweetened condensed milk
1 tablespoon lime zest
¾ cup (180 ml) fresh key lime juice, about 25 key limes
½ cup (113 g) plain whole milk Greek yogurt

For garnish

whipped cream, if desired
lime zest, if desired

Instructions

Make the crust

Preheat the oven to 350ºF degrees. Line a 8-inch square pan with parchment paper with enough overhang easy removal.
In a medium mixing bowl, combine the graham cracker crumbs and sugar until well blended.
Drizzle the butter over the crumbs and stir with a fork until the crumbs are evenly moistened.
Tightly press the crumb mixture into the bottom of the prepared pan. The bottom of a clean measuring cup works best for this. Packing it tight will make sure it holds together and doesn't crumble when sliced!
Bake for 10 minutes.
Set on a wire rack to cool while you prepare the filling.

Make the filling

In a medium bowl, whisk the sweetened condensed milk, lime zest, and key lime juice together until well combined. Gently whisk in the yogurt.
Pour the filling into the prepared crust and bake for 10 minutes.
Remove from oven and set on a wire rack until cooled to room temperature.
Cover and refrigerate the pie for at least 4 hours or overnight.
Garnish and serve
Just before serving, top the pie with whipped cream and lime slices if desired.

Notes

Graham cracker crumbs: You can use store-bought crumbs or pulse the crackers in a food processor until finely ground.
Lime zest: I zested 1 regular for the filling. Be extra careful when zesting and avoid using the white part under the green skin. This is known as the pith, and it can be quite bitter.
Key lime juice: I highly recommend fresh key lime juice, but if you don’t want to spend the time juicing these tiny limes, you can use bottled juice. Just be sure it says “key lime juice”.
Yogurt: This recipe uses yogurt instead of eggs to create a silky texture. Full-fat Plain Greek yogurt works best, but regular yogurt or sour cream can be substituted.

Make ahead tips

The crust can be prepared and prebaked up to 2-3 days in advance. Once cooled, cover with plastic wrap and store at room temperature.
The filling can be made up to 2-3 days in advance. Cover and refrigerate, then assemble and bake.
Baked and cooled bars will keep for up to 1 week stored in the refrigerator. Or store them in the freezer for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert

Cuisine: American

Key Lime Bars

Ingredients

Step by Step Directions

Tips For Success

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