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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and a smooth, tart pale-green filling that sets with a gentle jiggle. These citrus bars recipe-style bars bake quickly, then chill until firm for clean squares and a powdered sugar + lime zest finish.
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Prep Time 20 minutes
Cook Time 33 minutes
chilling 3 hours
Total Time 3 hours 53 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the key lime filling
  • 4 egg yolks large
  • 2 can (14 oz each) sweetened condensed milk
  • 0.75 cup fresh key lime juice or regular lime juice
  • 2 tbsp lime zest
  • 1 green food coloring optional
  • 1 powdered sugar for topping
  • 1 lime zest for topping

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make and bake the crust
  1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into a parchment-lined 9x13 pan.
  2. Bake the crust for 8 minutes. Cool slightly so the crust is warm but not hot.
Mix the key lime filling
  1. Whisk egg yolks, sweetened condensed milk, key lime juice, lime zest, and a drop of green food coloring until smooth and combined. Stop when no streaks remain.
  2. Pour the filling over the warm crust and spread evenly. Make sure the surface is level across the whole pan.
Bake, chill, and finish
  1. Bake for 18-20 minutes at 350°F until the filling is just set with a slight jiggle in the center. Avoid overbaking so the bars stay tender.
  2. Cool completely at room temperature, then refrigerate at least 3 hours until firm. The center should cut cleanly when pressed lightly.
  3. Dust with powdered sugar and scatter lime zest over the top, then cut into 16 bars to serve. Serve chilled for the cleanest slices.

Notes

For the neatest squares, cool completely before chilling, and chill until the bars feel firm in the center (at least 3 hours). Store covered in the refrigerator for up to 4 days; freeze up to 2 months (thaw in the fridge). If you want a lighter option, use regular lime juice and skip the food coloring for a more natural look, keeping the same texture and bake time.