A lot of people love key lime pie. And if you remember, we have already featured the recipe before. You probably have made it as well. If you did, I’m sure you would agree that it is delicious and refreshing.
But have you ever had or made key lime BARS? This citrus-kissed treat is actually a square-shaped, sky-high version of our key lime pie, so you can expect that these bars are as delicious. They are very refreshing and quite easy to make.
Come springtime, citrus fruits are everywhere. Key limes are native to Southeast Asia, but they are also grown in different parts of the world including Central America, South America, and the United States.
This oval citrus fruit is said to be useful in fighting infections because it is rich in vitamin C. It may also help slow down aging and alleviate diabetes.
Key Lime Bars are a perfect way to refresh yourself on a hot day, but you can also make them for dessert or snacks all year round.Print
These Key Lime Bars taste like the traditional Key Lime Pie. They are deliciously sweet and tart. Nobody could resist the luscious graham cracker crust, key lime filling, and sweetened whipped cream topping, that’s for sure!
1 c. graham cracker crumbs (about 8 crackers, finely crushed)
1/4 c. brown sugar
2 tbsp. unsalted butter (melted)
1 3/4 c. sweetened condensed milk
6 egg yolks
1 c. key lime juice
1 tbsp. fresh lime zest
1 c. heavy cream
1 tbsp. granulated sugar
1 tsp. vanilla
Optional: (for garnish)
- Preheat the oven to 300 degrees Fahrenheit and then line a square baking pan (8X8X2) with foil.
- Combine graham cracker crumbs with brown sugar and butter in a small bowl. Stir until a sandy mixture forms.
- Press the mixture into the bottom of the prepared baking pan.
- Bake for about 12 to 15 minutes or until the crust is golden brown. Set aside and let cool completely.
- Whisk together sweetened condensed milk, lime juice, egg yolks, and 1 tbsp. lime zest in a medium bowl. Combine well.
- Carefully and evenly pour on the cooled crust.
- Bake filling at 300 degrees Fahrenheit for about 30 to 40 minutes.
- Put the pan on a cooling rack and let cool for about 2 hours.
- To make the topping, beat heavy cream, sugar, and vanilla in a medium bowl with an electric hand mixer on medium-high speed. Beat until stiff peaks form.
- Spread topping evenly over cooled bars. Garnish with lime zest if desired.
- Leave in the fridge for at least 2 hours before slicing and serving.
- After baking, the filling should still be slightly jiggly, and the center is just set.
- Use foil so that it will be easier for you to remove the bars from the pan.
As long as your Key Lime Bars are covered and refrigerated, they should be good for up to 3 days. That is if you are unable to finish them on the same day of baking, which I highly doubt. 🙂 As delicious are these bars are, I’m sure they will be a hit.