Description
Cool, creamy, and tangy, these Key Lime Pie Bars are everything you love about the classic pie—transformed into easy-to-slice squares perfect for warm days, summer parties, or anytime you need a bright citrus dessert! With a buttery vanilla wafer crust, rich lime custard filling, and a dreamy whipped cream topping, they’re guaranteed to impress. Bonus: they’re freezer-friendly and a total make-ahead win!
Ingredients
Cookie Crust
-
2 cups vanilla wafer cookies, finely ground (250 g)
-
5 tablespoons unsalted butter, melted
-
2 tablespoons light brown sugar
Key Lime Pie Filling
-
1 tablespoon lime zest (about 6–7 key limes)
-
5 large egg yolks
-
22 oz sweetened condensed milk (1 can + ¾ cup from a second can)
-
1 cup freshly squeezed lime juice (key limes preferred)
Whipped Cream Topping
-
1 cup heavy whipping cream
-
2 tablespoons powdered sugar
Instructions
-
Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
-
In a medium bowl, mix ground vanilla wafer cookies, melted butter, and brown sugar until texture resembles wet sand.
-
Press mixture firmly into the bottom of the prepared pan using a flat spatula.
-
Bake the crust for 13–15 minutes, then remove and cool for at least 30 minutes.
-
In a large bowl, beat egg yolks and lime zest on medium speed for 4–5 minutes until pale and thick.
-
Add sweetened condensed milk and beat another 3 minutes.
-
Whisk in lime juice until smooth.
-
Pour the filling over the cooled crust and bake for 15–17 minutes. The filling should be set but slightly wobbly in the center.
-
Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
-
Once chilled, beat heavy cream and powdered sugar until firm peaks form. Spread evenly over the bars using an offset spatula.
-
Chill for 30 minutes more, then slice into squares with a sharp knife (wiping between cuts for clean edges). Serve cold and enjoy!
Notes
-
Fresh is best: Use freshly squeezed key lime juice for the brightest flavor!
-
No key limes? Regular limes will work just fine in a pinch.
-
Make-ahead tip: Bars can be prepared 1–2 days in advance. Store covered in the refrigerator.
-
Freezer-friendly: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, or enjoy partially frozen!
-
Clean slices tip: Run your knife under hot water and wipe clean between each cut for neat bars.
Equipment
-
8×8 inch baking pan
-
Parchment paper
-
Food processor or rolling pin
-
Hand mixer or stand mixer
-
Mixing bowls
-
Whisk
-
Zester
-
Offset spatula
-
Sharp knife
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 285
- Sugar: 26g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 95mg
Keywords: key lime bars, key lime pie bars, easy lime dessert, summer dessert, lime squares