Print

Print Recipe

Delicious and easy-to-make bars featuring a buttery graham cracker crust and a silky, tangy key lime filling with a refreshing citrus burst, perfect for summer or any occasion.

Ingredients

Scale
  • 15 sheets graham crackers, crushed to about 1¾ cups crumbs
  • 2 tablespoons sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, melted
  • 6 ounces cream cheese, softened to room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 4 egg yolks
  • 1 tablespoon lime zest
  • ½ cup key lime juice or regular lime juice (for key lime juice, mix 3 tablespoons lime juice with 1 tablespoon lemon juice if needed)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 9×9-inch square pan with parchment or foil, leaving an overhang for easy lifting.
  2. Zest limes before juicing them.
  3. Crush 15 graham cracker sheets into fine crumbs, about 1¾ cups.
  4. In a bowl, mix graham cracker crumbs with 2 tablespoons sugar, a pinch of salt, and 6 tablespoons melted butter.
  5. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form a compact crust.
  6. Bake the crust for 10 minutes in the preheated oven.
  7. Bring 6 ounces cream cheese to room temperature.
  8. Beat the softened cream cheese until completely smooth.
  9. Gradually add the 14-ounce can of sweetened condensed milk and mix until silky.
  10. Add 4 egg yolks one at a time, blending well after each addition.
  11. Stir in 1 tablespoon lime zest, ½ cup lime juice, and ½ teaspoon vanilla extract until fully combined.
  12. Pour the filling over the warm crust and smooth the top evenly.
  13. Bake for 15–18 minutes, until the filling is set but pale and the center is slightly jiggly.
  14. Cool the bars completely at room temperature.
  15. Chill the bars in the refrigerator for at least 2–4 hours.
  16. Use the parchment overhang to lift the bars from the pan.
  17. For clean slices, run a sharp knife under hot water, dry it, and slice, wiping the blade between each cut.

Notes

Use room temperature cream cheese to ensure smooth filling without lumps., Press the crust firmly to ensure it holds together when sliced., Avoid overbaking the filling to keep it creamy and prevent cracks; it will set further when chilled., Zest limes before juicing to avoid adding bitter pith and maximize citrus fragrance., If using salted butter in the crust, omit the added pinch of salt to avoid excess saltiness., Toppings such as whipped cream, toasted coconut, lime slices, or extra lime zest add flavor and presentation appeal., For gluten-free options, substitute crust with gluten-free graham crackers or cookies., Bars can be made ahead and stored covered in the fridge for 4–5 days or frozen individually for up to 1 month.

Nutrition

Find it online: https://margorecipes.com/key-lime-bars-recipe/