A slight spin on a real classic, these Easy Key Lime Pie Bars will make all your Summer baking dreams come true with ease! The bars make for a deliciously transportable and handheld bite. Ideal for backyard BBQs, casual hosting or simply to eat after your midweek dinner for something a little exciting!
The base comprises of Graham Cracker crumbs, butter and sugar. If you are based in the UK or a country where Graham Crackers aren’t so easy to find, digestive biscuits or ginger nuts are a great substitute. The filling is then made using eggs, condensed milk and lots of lime juice. Once again, no fear if key limes aren’t easy to find near you – regular limes work just as well! Finally, we top with a fluffy whipped cream. No meringue here, unless you really want to – as I find cream just as wonderful and almost zero work!
The only equipment you really need is a square tin and some kind of whisk. Electric will make your life so much easier but these can be made with a balloon whisk and some elbow grease! The base gets baked prior to adding the filling, so leave the oven on whilst making the lime mixture. You will know that the bars are done from a light golden tint to the edges and minimal wobble (just a little is good!).
Tips for Top Tier Easy Key Lime Pie Bars
- Biscuit Base: Crush your graham crackers/biscuits to a fine sand like texture. You can do this in a food processor, blender or by hand with a rolling pin. The finer, the better it holds together.
- Butter: Unsalted Butter is best here, unless you are a big salt/sweet fan! We melt it to make sure it mixes well with the crumbs.
- Sugar: I opt for white granulated sugar. A light brown sugar would also be delicious if that’s what you have.
- Filling: Use large eggs and separate before adding the yolks to the bowl to prevent any unwanted white from adding in. Sweetened condensed milk is required as no additional sugar is added to the mixture.
- Whipped Cream: Home whipped or out of a can are both fine. If whisking yourself, do it in intervals. Stop the mixer regularly to scrape the sides of the bowl and to make sure you don’t over whisk!
Whilst I know it is super tempting to dive straight in, for the best filling you do need to let these chill in the fridge. This helps them to firm up. 2 hours is my minimum recommendation. This makes for a great bake-ahead item – letting sit in the fridge until ready to top with whipped cream and serve! (Don’t make the whipped cream too far ahead of time as it ‘hardens’ in the fridge).
For these Easy Key Lime Pie Bars I use a basic 8′ square pan (I like this one). I also recommend using an electric or stand mixer to really combine the filling (with a mixer like this). If you’re looking for another easy bake to share, try these Chocolate Chunk Cookie Bars. For videos and baking inspiration, head on over to my Instagram.
Easy Key Lime Pie Bars
Ingredients
- 175 g Graham Cracker Crumbs (See notes for alternatives)
- 113 g Unsalted Butter Melted
- 50 g Granulated Sugar
For the Lime Filling
- 3 Large Egg Yolks
- 397 g Sweetened Condensed Milk (1 Tin)
- 2 Limes, Zest and Juice (Or 4 Key Limes)
- 100 ml Lime Juice
For the Whipped Cream
- 250 ml Double Cream (Heavy Cream)
Instructions
- Pre-heat the oven to 400F (or for Celsius, 180 for fan). Line an 8 inch square tray with baking parchment.
- Crush the Graham Cracker/Biscuit crumbs to a fine powder using a rolling pin or food processor. Mix with the melted butter and sugar.
- Press into the tin in an even layer. Bake 10 minutes.
- Meanwhile start the filling: Add the egg yolks to a large bowl and whisk for 3-5 minutes (ideally with an electric mixer). Then add the condensed milk and whisk again 3-5 minutes. Then add the lime zest and juice and mix to combine.
- Pour the mixture over the base, then return to the oven for 15 minutes – until golden at the edges. Remove and let cool.
- Place in fridge once the pan has cooled enough. Let set for at least 2 hours or until ready to serve (overnight works well!).
- Once ready to serve, whip up the cream using an electric mixer until soft peaks form. Spread over the bars and top with more lime zest before slicing and serving!
