Key Lime Pie Bars with Cookie Crust and Citrus Flavor
Key Lime Pie Bars are a delightful citrus dessert featuring a tangy key lime filling atop a sweet, crunchy cookie crust. Perfect for any occasion, these bars are easy to make and offer a refreshing treat.
Equipment
- 1 9x13-inch baking dish lined with parchment paper
- 1 Mixing Bowl medium-sized
- 1 Whisk
Ingredients
Crust
- 2 cups lime-flavored cookie crumbs
- 1/2 cup unsalted butter melted
Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh key lime juice
- 3 large egg yolks
- 1 tbsp lime zest
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, ensuring it hangs over the sides for easy lifting.
- In a medium-sized mixing bowl, combine the lime-flavored cookie crumbs and melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
Filling
- In a mixing bowl, whisk together the sweetened condensed milk, fresh key lime juice, egg yolks, and lime zest. Whisk until the mixture is smooth and well combined.
- Pour the key lime filling over the pre-baked crust. Use a spatula to spread it evenly, ensuring it reaches all corners of the dish.
- Return the baking dish to the oven and bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Cooling and serving
- Allow the bars to cool to room temperature on a wire rack. Once cooled, refrigerate for at least 2 hours to allow the filling to set completely.
- Once chilled, lift the bars from the dish using the parchment overhang. Slice into squares and serve chilled. Garnish with additional lime zest or whipped cream if desired.
Storage
- Store any leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped in plastic wrap and foil for up to 2 months.
Notes
Pro Tips: Use fresh key lime juice for the best flavor. Pre-bake the crust to prevent sogginess. Chill the bars thoroughly for easier slicing.
Ingredient Substitutions: Use bottled key lime juice if fresh is unavailable. For a gluten-free option, use almond flour in the crust.
How to Serve: Serve chilled with whipped cream or a sprinkle of lime zest.
Storage & Freshness: Keep refrigerated for up to 5 days, or freeze for longer storage.
Make-Ahead Tips: Prepare the crust and filling separately, then assemble and bake on the day of serving.
Ingredient Substitutions: Use bottled key lime juice if fresh is unavailable. For a gluten-free option, use almond flour in the crust.
How to Serve: Serve chilled with whipped cream or a sprinkle of lime zest.
Storage & Freshness: Keep refrigerated for up to 5 days, or freeze for longer storage.
Make-Ahead Tips: Prepare the crust and filling separately, then assemble and bake on the day of serving.