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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and a smooth, vibrant pale green filling. These citrus bars recipe bake until just set with a slight center jiggle, then chill for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 3 hours 45 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter, melted
For the key lime filling
  • 4 egg yolks
  • 2 can (14 oz) sweetened condensed milk
  • 0.75 cup fresh key lime juice (or regular lime juice)
  • 2 tbsp lime zest
  • 1 Green food coloring (optional, for color)
For topping
  • 1 Powdered sugar
  • 1 lime zest

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into a parchment-lined 9x13 pan so it’s packed flat.
  2. Bake the crust for 8 minutes. Cool slightly until the crust looks set and fragrant.
Make and bake the filling
  1. Whisk egg yolks, sweetened condensed milk, key lime juice, lime zest, and a drop of green food coloring until smooth and combined.
  2. Pour the key lime filling over the warm crust and spread evenly. Tap the pan gently so the surface looks level.
  3. Bake at 350°F for 18-20 minutes until the filling is just set with a slight jiggle in the center. The edges should look set while the middle still trembles.
Chill and finish
  1. Cool the bars completely at room temperature. The filling should fully firm up and stop looking wet or loose.
  2. Refrigerate for at least 3 hours until firm. Chill until you can lift a slice and the layers hold their shape.
  3. Dust with powdered sugar and scatter lime zest over the top. Cut into 16 bars to serve with clean, square edges.

Notes

Pro tip: bake just until there’s a slight jiggle—overbaking makes the center crack or turn rubbery. Store in the refrigerator up to 4 days in an airtight container. Freezing is yes—freeze bars (wrapped) up to 2 months and thaw overnight in the fridge before serving. For a dairy-forward swap, use condensed milk alternatives only if they are sweetened and designed for baking.