Taking a classic and turning it into these luscious key lime pie bars. These easy citrus bars are a refreshing treat for summer!
With summer in full swing, I thought it would be the perfect time to share these refreshing key lime pie bars. They’re everything you love about traditional key lime pie, with a delicious twist! I know I post a lot recipes for cheesecake, this one is no different. What can I say? I’m kind of obsessed! This time though, these are more pie and less cheesecake. I went easy on the cream cheese and only added a little, just enough to thicken the bars a bit and give them a little more creaminess and tang. Oh my goodness, they are absolutely divine. If I could, I would eat these ALL summer long!
I made these bars a few days before my parents came into town, and my mom was just as smitten as we were. They’re tangy, citrusy, and creamy. Plus they’re a breeze to throw together… I mean, they only require 10 ingredients!
You’ll start by pressing a graham cracker crust into a 9×9-inch pan and baking it. Then you’ll mix up the filling. Cream cheese, condensed milk, egg yolks, lime zest, lime juice and vanilla are all you need. Beat it until it’s nice and smooth, then pour it into the warm crust and bake it until it’s set, about 15-18 minutes.
Let the bars cool at room temperature, then toss them in the refrigerator to set. I like to give mine at least 2 hours before I take them out and slice them. You can always make these ahead and leave them in the refrigerator overnight.
This dessert really is the perfect treat to enjoy during the warm weather. The flavor of lime infused within the cheesecake/pie filling will definitely hit the spot! If you love key lime pie, you’ve gotta give these bars a try!
Key Lime Pie Bars Recipe
For the Crust
- 15 sheets graham crackers - OR 30 squares
- 2 tbsp granulated sugar
- pinch salt
- 6 tbsp unsalted butter - melted
For the Filling
- 6 oz original cream cheese - room temperature
- 14 oz can sweetened condensed milk
- 4 egg yolks
- 1 tbsp lime zest
- 1/2 cup key lime juice - OR regular lime juice
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
- In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
- In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
- Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
- Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
- Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
- Cut and serve, store in an airtight container in the refrigerator for up to 5 days.