Key Lime Dessert Bars (Print Version)
# Ingredients:
→ Crust Basics
01 -
1 stick (½ cup) of unsalted butter, melted and warm
02 -
¼ teaspoon cinnamon for a cozy touch
03 -
⅓ cup sugar (just good ol' granulated!)
04 -
1¾ cups crushed graham crackers (12 big rectangles)
05 -
2 tablespoons ground pecans (give 'em a quick blitz in a blender)
→ Tart, Creamy Filling
06 -
½ cup fresh key lime juice (swap in standard limes if needed)
07 -
1 can sweetened condensed milk (14 ounces of sweet magic)
08 -
3 egg yolks, bring them to room temperature (save the whites for later!)
09 -
4 teaspoons lime zest (about 3 limes, grated finely)
# Instructions:
01 -
Preheat your oven to 350°F and place the rack in the middle spot. Lightly grease an 8x8 pan, then line it with parchment paper, making sure it hangs over the edges a little. These parchment 'handles' are a game-changer for pulling the bars out later. Trust me, it’ll save you trouble!
02 -
Mix the crushed graham crackers, pecans, sugar, and cinnamon in a bowl. Pour in that melted butter and stir until every crumb is nice and damp. Push this mix into your prepared pan and pack it down tight (a measuring cup makes this easier). Bake for 10 minutes, just until it smells fantastic and starts turning golden. Take it out, but don’t turn your oven off yet!
03 -
While the crust cools slightly, grab your mixer and get the whisk attachment ready. Toss in the egg yolks and let them whip for a couple minutes until they lighten up and turn fluffy. Add in the condensed milk and whip it for two more minutes to give it a silky feel. Scrape down the sides, then stir in the lime zest. Set the mixer to low and slowly pour in the lime juice. Let it roll for another two minutes; the mixture will thicken a little by this point. Perfect!
04 -
Carefully spread the lime mixture over your slightly warm crust, making sure it’s even. Bake for 15 to 17 minutes, just until the top has a very slight jiggle in the center. It’ll look done but just a little soft—that’s good! Don’t overbake, as the filling will finish setting after coming out of the oven.
05 -
Let the pan rest on a cooling rack until it’s back to room temp. The filling will firm up as it sits. Once cooled, cover the pan lightly and stick it in the fridge for at least two hours. If you’ve got time, leave it overnight. The extra chill works magic on the flavor, making everything brighter and bolder!
06 -
When serving time comes, lift the whole slab out using the parchment handles and set it on a cutting board. Grab a sharp knife, slicing into neat bars or squares—wiping the blade clean between cuts helps keep things tidy. Fancy it up with a dollop of whipped cream or a small lime wedge on each piece if you like a little flair. Serve them chilled and watch them vanish in no time!
# Notes:
01 -
They taste even better the following day after the flavors have had more time to combine.
02 -
Key limes bring a unique aroma, but Persian limes are a fantastic stand-in!
03 -
Adding cinnamon to the crust creates a slight warmth that balances out the tangy topping.
04 -
Dust with powdered sugar right before serving for a pretty final touch.