Can I Use Regular Limes Instead of Key Limes?

Yes! Regular limes can be used if key limes are unavailable. For a closer flavor match, mix in a bit of lemon juice for extra tartness.

How Do I Know When the Bars Are Done Baking?

When the edges are set and the center jiggles slightly but isn’t liquid, your Key Lime Pie Bars are ready.

Can I Make These Bars Ahead of Time?

Absolutely. Make them up to 2 days in advance and chill until serving.

How Should I Store Leftover Bars?

Store leftovers in an airtight container in the fridge for up to 5 days. Separate layers with parchment if stacking.

Can I Freeze Key Lime Pie Bars?

Yes, they freeze well. Wrap each bar individually and store for up to 2 months. Thaw in the fridge before serving.

How Can I Achieve Clean Slices?

Chill the bars thoroughly and use a hot, clean knife for each cut.

Can I Adjust the Sweetness of the Filling?

You can reduce condensed milk slightly or add Greek yogurt for a tarter filling. Adjust sweetness to taste.

What Can I Use Instead of Egg Yolks?

Use a mixture of cornstarch and coconut cream as an egg-free alternative for a creamy texture.

Can I Use a Regular Key Lime Pie Recipe to Make Bars?

Yes, but you may need to adjust baking time and crust thickness for the bar format.

How Do I Prevent the Bars from Cracking?

Avoid overbaking, whisk filling gently, and cool bars gradually to prevent cracks. l

Key Lime Pie Bars – Best Tangy Dessert Recipe for 2025

Ingredients

Scale

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of sea salt (optional)
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup fresh key lime juice (or ¾ cup Persian lime juice + ¼ cup lemon juice)
1 tablespoon key lime zest

Optional toppings: whipped cream, extra lime zest, toasted coconut, powdered sugar

Instructions

Preheat oven to 350°F (175°C) and line an 8×8 or 9×9 inch pan with parchment paper.
Combine graham cracker crumbs, sugar, melted butter, and salt. Mix until it resembles wet sand.
Press crust mixture firmly into the pan and bake for 10 minutes until lightly golden.
In a bowl, whisk egg yolks until slightly thickened and pale yellow.
Add sweetened condensed milk and mix until smooth.
Whisk in key lime juice and zest gradually until fully incorporated.
Pour filling over the baked crust and smooth out the top.
Bake for 15-20 minutes, until edges are set and center jiggles slightly.
Cool to room temperature, then refrigerate for at least 2 hours or overnight.
Slice with a hot, clean knife for perfect squares.

Top with whipped cream, extra zest, or toasted coconut if desired.

Notes

For a dairy-free version, substitute coconut condensed milk and use cornstarch mixed with coconut cream instead of eggs. Always prebake the crust to keep it crisp.

Author: Amillia
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg

Keywords: key lime, pie bars, citrus dessert, summer dessert, easy baking, tangy sweets