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Key Lime Pie Bars Recipe

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3.9 from 4 reviews

Delight in these tangy and creamy Key Lime Pie Bars featuring a buttery graham cracker crust and a smooth, zesty filling made with fresh key lime juice, cream cheese, and sweetened condensed milk. Perfectly baked to have a slightly jiggly center and set edges, these bars are chilled to achieve the ideal texture and garnished with whipped cream and lime slices for a refreshing treat.

  • Total Time: 3 hours 30 minutes
  • Yield: 16 servings

Ingredients

Crust

  • 12 full-sheet graham crackers (to yield 1 and 1/2 cups or 180g graham cracker crumbs)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar

Filling

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14-ounce (397g) can sweetened condensed milk
  • 1/2 cup (120ml) key lime juice
  • 2 teaspoons lime zest (about 1 lime or 2 key limes)

Optional Garnish

  • Whipped cream
  • Lime slices

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, allowing some overhang for easy removal later. Set aside.
  2. Make the Crust: If using full graham crackers, crush them into fine crumbs using a food processor, blender, or by placing them in a zip-top bag and crushing with a rolling pin. Combine the graham cracker crumbs and granulated sugar in a bowl, then mix in the melted butter until the mixture is thick and sandy with no large chunks.
  3. Press and Bake Crust: Press the crumb mixture firmly into the bottom of the lined pan. Bake for 10 minutes, then allow to cool slightly while you prepare the filling.
  4. Prepare the Filling: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened cream cheese on medium-high speed until smooth, about 1 minute. Add the egg yolks and continue beating, scraping down the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until smooth and fully combined. Give the mixture a final whisk by hand to break up any lumps.
  5. Pour Filling and Bake: Pour or spoon the filling evenly over the warm crust. Bake for approximately 18-20 minutes, or until the edges are set and the center is just slightly jiggly.
  6. Cool and Chill: Remove from the oven and cool on a wire rack for 30 minutes at room temperature. Then chill in the refrigerator for at least 2-3 hours to set completely.
  7. Slice and Garnish: Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Garnish with whipped cream, lime slices, and/or extra lime zest if desired.
  8. Store: Keep the bars fresh in an airtight container in the refrigerator for up to 5 days.

Notes

  • Make sure the cream cheese is softened to room temperature to ensure a smooth filling without lumps.
  • Press the crust firmly and evenly for a sturdy base that holds together well.
  • The filling should be slightly jiggly in the center when done baking; it will firm up as it chills.
  • Use fresh key lime juice and zest for the best authentic flavor.
  • For easier removal, use parchment paper with a good overhang to lift the bars out.
  • Bars can be stored refrigerated for up to 5 days; bring to room temperature slightly before serving for best texture.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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