My Best Key Lime Pie Bars Recipe: Bright, Tangy, and Foolproof

When I crave something bright, creamy, and full of citrus sunshine, I always turn to my Key Lime Pie Bars. These little squares of happiness are hands-down the best key lime pie bars recipe I’ve ever made—and I’ve made a lot.

I created this recipe to be my go-to dessert for any occasion: summer BBQs, spring brunches, or weeknight treats when I want something easy and delicious. These Key Lime Pie Bars check all the boxes—simple ingredients, zesty flavor, and that perfect graham cracker crust that holds everything together.

Why I Keep Coming Back to These Key Lime Pie Bars

These homemade key lime pie bars are always a hit with family and friends. I love how this easy key lime pie bars recipe delivers big flavor with minimal effort. And trust me, once you try these Key Lime Pie Bars, you’ll find any excuse to make them again and again.

What I really love about these lime dessert bars is how versatile they are. I can prep them ahead of time, make a gluten-free version, or even skip the oven when I need a quick fix. No matter how I tweak it, this is still the best key lime pie bars recipe I’ve found.

If you’re into nostalgic treats, you’ll also love my Easy Pineapple Upside Down Cake Recipe—it’s another fruity favorite that’s just as easy to make.

Ingredients

For the Crust:

▢ 1½ cups graham cracker crumbs (180g), from 11 large graham cracker sheets
▢ ¼ cup granulated sugar (50g)
▢ ¼ teaspoon salt
▢ 6 tablespoons unsalted butter, melted (85g)

For the Filling:

▢ 3 large egg yolks
▢ 1 (14-ounce/396g) can sweetened condensed milk
▢ ½ cup key lime juice (120mL)
▢ 1 teaspoon lime zest, plus more to serve

To Serve (optional):

▢ 2 cups whipped cream
▢ 2 key limes, thinly sliced

Instructions

Preheat the oven to 350°F. Grease an 8×8-inch pan with butter or nonstick spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least two sides.

In a large bowl, combine the graham cracker crumbs and sugar. Drizzle the melted butter all over and stir well to combine. Pinch the mixture between your fingers and thumb. If it holds together on its own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.

Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges and dry all over. Set aside to cool slightly.

Decrease the oven temperature to 325°F.

In a large mixing bowl with an electric mixer, beat the egg yolks for 1 minute until slightly thickened and lighter in color. Add the sweetened condensed milk and mix well to combine. Mix in the key lime juice and zest. Pour the filling over the crust.

Bake for 12 to 15 minutes until the filling is just set. Remove from the oven and let cool to room temperature. Refrigerate for 4 hours until well chilled.

Serve the bars with whipped cream, if you like. You can spread it over top of the bars in a thin layer, then slice and serve. Or, slice the bars and serve with a dollop of the whipped cream. Garnish with a slice of key lime or a sprinkle of lime zest.

Sienna’s Tips for Sweet Success

• Use bottled key lime juice if you can’t find fresh key limes. I often do, and it still delivers that iconic flavor—no need to spend 20 minutes juicing tiny limes!
• Want to go gluten-free? Just swap in gluten-free graham crackers. I’ve done it for guests and no one noticed the difference.
• Thinking no-bake? You can chill the crust instead of baking it, but I recommend using cream cheese or gelatin in the filling to help it firm up without the oven.
• Crust too crumbly? Add a little more melted butter until it holds its shape when pressed.

Want to get that filling extra creamy and stable? I talk all about the magic of dairy in baking in this post on sour cream in cookies.

A Sweet Memory from My Kitchen

I still remember the first time I made these bars with my daughter Hannah. She was just tall enough to reach the counter, and she insisted on zesting the lime herself—ended up with zest in her hair, but she was so proud. Now both of my girls love helping me make this recipe, especially when they get to sneak a taste of the whipped cream before it goes on top.

For me, recipes like this one aren’t just about the food—they’re about the little moments we create along the way.

FAQs I Get All the Time

Let’s Make Something Sweet Together

If you’ve been searching for an easy key lime pie bars recipe that tastes just as good as it looks, this is the one I recommend again and again. These lime dessert bars are creamy, refreshing, and just the right amount of indulgent. I’ve made this recipe more times than I can count, and every single time, it brings joy to my table.

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