Citrus desserts remind me of spring! Bright and sunny, just like a warm spring day. This recipe for Easy Key Lime Bars is a family favorite and one that's been made in my kitchen time and time again. It's a great dessert recipe for special occasions and for pot lucks.
Every time I make these bars for an occasion, they get eaten up in no time. I'm always getting requests for the recipe. So today, I am sharing it here on the blog!
You can find key lime juice at your grocery store, but if it's not available, regular lime juice is fine to use instead.
Like Lemon better than Lime?
Easy Key Lime Pie Bars can be switched up by replacing the key lime juice with lemon juice for a lemony version that's equally as delicious. Either version would be a great addition to your Easter menu this year!Easy Key Lime Pie Bars
Easy Key Lime Pie Bars are an easy-to-make, easy-to-take dessert. Key lime juice gives the filling just the right amount of tart to balance out the sweet!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 TBSP unsalted butter, melted
- pinch of salt
- 1 - 14 oz. can sweetened condensed milk
- 4 large eggs
- 2/3 cup Key Lime juice (or lime juice)
- 1 teaspoon baking powder
- 1/4 tsp. salt
- whipped topping
- green colored sugar OR grated lime peel
Instructions
- Preheat oven 350 degrees F. Combine the crust ingredients (graham cracker crumbs, granulated sugar, melted butter and a pinch of salt) and press firmly into the bottom of a 9" baking dish that has been lightly coated with cooking spray.
- Bake crust for 8 minutes and allow to cool to room temperature.
- In large bowl, combine all filling ingredients with an electric mixer. Pour over cooled crust.
- Bake for 20 to 25 minutes or until filling is set but not browned. Allow to cool to room temperature and then refrigerate for at least 4 hours. Cut into squares and garnish with whipped topping and colored sugar or grated lime peel, if desired.
Yield: 16 servings
Prep Time: 00 hrs. 10 mins.
Total time: 35 mins.
Printable Recipe
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Shared at Full Plate Thursday
This recipe of mine first appeared on Mandy's Recipe Box
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Congratulations!
ReplyDeleteYour post is featured on Full Plate Thursday and pinned to our Features board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Which are the crust ingredients and which are the filling ingredients?
ReplyDeleteHi Allison, I've amended the recipe to clearly state the crust ingredients in the directions. Sorry for any confusion and thank you for pointing it out that it wasn't clearly defined.
ReplyDeleteI froze these and they were just as good.
DeleteCan these be made in advance and frozen? Also, can the recipe be doubled for sheet pan?
ReplyDeleteHi Dawn! thanks for stopping by and asking. I've never froze them, so I don't know if they would be ok if made in advance and frozen. Yes, the recipe should be easily doubled for a sheet pan.
DeleteI do not see any pan size listed in this recipe.
ReplyDeleteHi there! It's listed in the instruction. 9" square.
DeleteThis was way too much filling for a 9" dish... it overflowed in my oven. Was it meant to say 13x9?
ReplyDeleteHi! Sorry you had difficulty with this recipe. The recipe works with a 9" square pan. I saw your comment and remade this recipe exactly to the ingredient list and directions per the recipe card above, worried that maybe I had a typo on the original post.
DeleteBut the recipe turned out perfectly with the size pan, directions, and ingredients listed. I'm not sure what went wrong for you. Perhaps your pan was an 8" pan and not a 9" pan? Maybe you used jumbo eggs instead of large eggs? Wrong size can of sweetened condensed milk? Not sure what could have happened, but the recipe works with a 9" square pan.
Hello. Can I use this filling in a premade graham cracker crust? Thank you!
ReplyDeleteHi Suzi! I've never used the filling in a premade pie crust but I think it could work. Let me know if you give it a go and what the outcome is.
Deletehi, could i make it in a different size pan? like an 8” square or a 13x9?
ReplyDeleteHi Katie! I'd stick with the recommended pan size for best results. Thanks for your question.
DeleteHi! Have you tried this recipe or something similar with sweetened condensed coconut milk? I’ve tried making a pie with it before and it wouldn’t set. Cooking the filling on the stove top ahead of time??
ReplyDeleteThanks in advance!
Hi there! I have not cooked or baked with sweetened condensed coconut milk. If you try it, let me know how it turns out for you!
DeleteThe recipe calls for 4 eggs. The whole egg or just the yoke?
DeleteHi there! 4 whole, large sized, eggs. Hope this helps.
Deletehi Renee. Could you not make this as a Keylime pie and a pie pan? I don’t see why not.
ReplyDeleteHello. Yes, I agree, I don't see why you couldn't do this as a pie. You may need to adjust amounts of filling and bake time a bit.
DeleteI made these for Easter and they were delicious! However, after being out on the dessert table for a little while they started to release moisture from the bottom. Eventually it became messy and unappetizing. I followed the recipe to a T and they tasted great, but not sure what went wrong here. Any thoughts?
ReplyDeleteHello, thanks for your comment. Sorry to hear you had issues with them. It sounds like they might have warmed up too quickly from the refrigerator and had some condensation. I've never had this issue so I don't know of any solutions except to keep them chilled until ready to serve if your room is warmer than 68 degrees F. Hope this helps.
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