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Creamy Key Lime Pie Bars

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These creamy key lime pie bars feature a zesty graham cracker crust and a smooth, luscious filling that balances tangy brightness with rich creaminess. Perfect for summer gatherings or any time you want a quick, crowd-pleasing dessert.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon finely grated lime zest (from about 2 limes)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 (8 oz/225g) cream cheese, softened
  • 1 (14 oz/396g) can sweetened condensed milk
  • 1/2 cup (120ml) fresh key lime juice
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving overhang for easy bar removal.
  2. In a bowl, combine graham cracker crumbs, sugar, salt, and lime zest. Pour in melted butter and stir until the mixture holds together when pressed.
  3. Press the crust mixture firmly into the pan using the bottom of a measuring cup or glass to pack it evenly. Bake for 10-12 minutes until golden and fragrant. Let it cool slightly but keep the oven on.
  4. In a large bowl, beat softened cream cheese until smooth using an electric mixer (about 2 minutes). Slowly add sweetened condensed milk, mixing until combined.
  5. Add eggs one at a time, beating well after each to incorporate air for a smooth texture.
  6. Mix in fresh key lime juice and vanilla extract until the batter is silky and pourable but thick enough to hold shape.
  7. Pour the filling over the warm crust and gently smooth the top with a spatula.
  8. Bake for 15-18 minutes. The edges should be set but the center still slightly jiggly.
  9. Cool to room temperature, then refrigerate for at least 3 hours or overnight to fully set.
  10. Slice into bars with a sharp knife, wiping the blade between cuts for clean edges.

Notes

Do not overbake the filling; a slight jiggle in the center indicates perfect creaminess. Press the crust firmly to avoid crumbly bars. Chill bars thoroughly before slicing for clean cuts. Fresh lime juice is preferred over bottled for best flavor. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free crumbs.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, graham cracker crust, easy key lime dessert, summer dessert, homemade key lime bars

Find it online: https://prismtaste.com/creamy-key-lime-pie-bars-recipe-easy-homemade-zesty-graham-cracker-crust/