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Key Lime Pie Bars

July 15, 2014


It has been way too long since I added a recipe to the blog! I’m going to blame it on the fact that sewing dominates most of my free time.  Plus, I don’t think I’ve made anything new for 6 months…guess I’ve been in a food rut.

This all changed when I needed a dessert for an office birthday last month.  Being a Floridian, I thought I would try out a key lime recipe.  Everyone enjoyed these bars and they were extremely easy to make.  I highly recommend them for your next summer party.  The picture isn’t very pretty, but the taste more than makes up for it!

Note:  I doubled this recipe for a 9×13 pan

Key Lime Pie Bars


  • 5 oz graham cracker crumbs
  • 3 T light brown sugar
  • 4 T butter, melted
  • 2 oz cream cheese, softened
  • 1 T grated lime zest
  • 1 14 oz can sweetened condensed milk
  • 1 egg yolk
  • 1/2 cup key lime juice
  • pinch of salt


  • Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray.
  • For the Crust: Stir together graham cracker crumbs, brown sugar and salt in a bowl. Drizzle the melted butter over the crumbs and stir until the crumbs are evenly moistened. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Allow the crust to cool while you prepare the filling.
  • For the Filling: Stir together the cream cheese, lime zest and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated. Pour the filling into the crust and smooth into an even layer.
  • Bake until the filling is set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Allow the bars to cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.
  • When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into squares and serve.  Keep any leftovers refrigerated.


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