Creamy, tangy Key Lime Bars with a buttery graham cracker crust are the perfect make-ahead dessert. They are easy to prepare and packed with fresh citrus flavor; they are perfect for summer gatherings, holidays, and potlucks.
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When the weather warms up, I start craving desserts that are fruit-based, creamy, and cold! And these Key Lime Bars deliver in all the right ways! They keep me coming back for another bite with the sweet and tart balance.
If you love an easy no-bake summer dessert, give my No-Bake Lemon Cheesecake and No-Bake Chocolate Pie for other fun summer dessert ideas.
Reader Review: "Having my favorite pie in a bar form is a game changer!" - Mark
Why You'll Love This Recipe
- Bright, tangy lime flavor balanced with sweetness!
- Easy to make with pantry ingredients.
- No-bake, served chilled, making this the perfect refreshing dessert.
- Easy to transport for gatherings and parties.
Equipment
- Flint and Flame Knives - A sharp chef's knife makes it easier in the kitchen, and this one is my favorite.
- 8x8 Baking Dish - This dish is perfect for making these Key Lime Pie Bars.
- Citrus Zester - Perfect for removing the zest from your citrus.
Ingredients
- Graham Crackers: A traditional honey graham cracker will work best here!
- Sugar: The perfect sweetener!
- Butter: Unsalted Butter works best here.
- Cream Cheese: This will help to hold the form of the bars.
- Sweetened Condensed Milk: Make sure you are using sweetened condensed and not evaporated milk!
- Lime Juice and Lime Zest: Fresh key lime juice is best! For this recipe, we use Persian limes and key limes interchangeably, depending on what we can find at the store.
Tim's Tip: If using limes (and not key limes), add a tad bit more lime zest to boost the lime aroma.
Recipe Video
How to Make Key Lime Pie Bars
1. Preheat the Oven: Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper for easy removal.
2. Make the Graham Cracker Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom of the prepared baking dish.
3. Bake the Crust: Bake the crust for 10 minutes. Remove from oven and allow to cool.
4. Make the Lime Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lime juice, and lime zest. Mix until the filling is creamy and well combined with no lumps remaining. Spread the filling evenly over the cooled crust.
5. Chill the Bars: Chill in the refrigerator for at least four hours, or until the filling is fully set.
6. Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve chilled. Garnish with additional lime zest and whipped cream if desired.
Substitutions and Variations
- Swap the Graham Crackers: Use crushed Nilla Wafers, Biscoff, or Gingersnaps for a different flavor profile.
- Use Lemon Juice Instead: If you do not have limes, substitute lemon juice to create delicious lemon bars.
- Add Coconut: Mix ½ cup of sweetened shredded coconut into the crust for a tropical flair.
Expert Tips
- No food processor - No problem! You can place the graham crackers in a ziplock bag and crush them with a rolling pin until you have fine crumbs.
- Avoid the bitter rind. When zesting your limes, only remove the bright green outer layer. The white underneath can add a bitter flavor to your bars.
- Use fresh lime juice whenever possible for the best flavor.
- Line your baking pan with parchment paper. Leave a little overhang on the sides for easy removal.
- Chill before serving. Refrigerating the bars for several hours helps the filling firm up and makes them easier to cut into neat squares.
What to Serve with Key Lime Pie Bars
These bright bars pair wonderfully with:
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Sweet tea
- Fruit Salad
Storage
Refrigeration: Store Key Lime Bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual bars tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Make Ahead: These bars are even better after chilling overnight, making them perfect to make ahead for special occasions.
FAQs
Because of the dairy-based filling, Key Lime Recipe bars should be stored in the refrigerator.
Key lime bars are a handheld version of Key lime pie, made with a graham cracker crust and a creamy, tangy lime filling, then cut into squares for easy serving.
The regular limes at the grocery stores are larger, juicier, and more tart than key limes. Both will work in this recipe, and the flavor is similar. I also like using the larger limes, because I also use the zest.
More Delicious Desserts
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Key Lime Bars
Ingredients
For the Crust
- 1½ cups Graham Cracker Crumbs 9 Graham Crackers
- 6 tablespoon Butter Unsalted, melted
- ⅓ cup Sugar
For the Filling
- 4 oz Cream Cheese
- 2 cans Sweetened Condensed Milk 14 ounce cans
- 2 tablespoon Lime Zest
- ¾ cup Lime Juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper for easy removal.
- Make the Graham Cracker Crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom of the prepared baking dish. 1½ cups Graham Cracker Crumbs 6 tablespoon Butter ⅓ cup Sugar
- Bake the Crust: Bake the crust for 10 minutes. Remove from oven and allow to cool.
- Make the Lime Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, fresh lime juice, and lime zest. Mix until the filling is creamy and well combined with no lumps remaining. Spread the filling evenly over the cooled crust. 4 oz Cream Cheese 2 cans Sweetened Condensed Milk 2 tablespoon Lime Zest ¾ cup Lime Juice
- Chill the Bars: Chill in the refrigerator for at least four hours, or until the filling is fully set.
- Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve chilled. Garnish with additional lime zest and whipped cream if desired.
Video
Notes
- No food processor - No problem! You can place the graham crackers in a ziplock bag and crush them with a rolling pin until you have fine crumbs.
- Avoid the bitter rind. When zesting your limes, only remove the bright green outer layer. The white underneath can add a bitter flavor to your bars.
- Use fresh lime juice whenever possible for the best flavor.
- Line your baking pan with parchment paper. Leave a little overhang on the sides for easy removal.
- Chill before serving. Refrigerating the bars for several hours helps the filling firm up and makes them easier to cut into neat squares.
Nutrition
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