Tangy key lime custard on a buttery graham cracker crust
Summer Key Lime Bars
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
16
16 bars
Difficulty
Easy
Cost
Budget
$
Summer Key Lime Bars
Tangy key lime custard on a buttery graham cracker crust
★4.7(15)
Bright, tangy key lime custard bars on a crispy graham cracker crust with a dollop of whipped cream. All the flavor of key lime pie in a portable, shareable bar form.
15m
Prep Time
25m
Cook Time
40m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These key lime bars pack all the punch of a key lime pie into a neat, sliceable bar that is perfect for summer cookouts and potlucks. The three-ingredient custard is foolproof and the graham crust is irresistibly crunchy.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 2 cans (14 oz each) sweetened condensed milk
- 4 large egg yolks
- 3/4 cup key lime juice (about 20 key limes)
- Zest of 3 key limes
Instructions
- 1
Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a parchment-lined 9x13 pan.
- 2
Bake the crust at 350°F for 10 minutes until set and lightly golden.
- 3
Whisk condensed milk, egg yolks, key lime juice, and zest until smooth.
- 4
Pour filling over the hot crust and bake for 15 minutes until the custard is set but still jiggles slightly.
- 5
Cool completely, then refrigerate for at least 2 hours before cutting into bars. Top with whipped cream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Key lime juicePersian lime juice (1/2 cup)
A more common lime with slightly sharper acidity
Graham cracker crustNilla wafer crust
A sweeter, vanilla-flavored base that pairs well with citrus
Tips & Storage
Pro Tips
Bottled key lime juice works perfectly if fresh key limes are hard to find.
Cut clean bars by wiping the knife with a warm, damp cloth between each cut.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (65mg) · 16 servings
Calories265
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates10g
Fat40g
Fiber120mg
Sugar0g
Sodium35g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular limes?
- Yes, Persian limes work with a slightly different flavor—use 1/2 cup juice since they are more tart.
- Why did my bars not set?
- They need at least 2 hours chilling. The custard firms as it cools.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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