Easy Key Lime Pie Bars

These Easy Key Lime Pie Bars are tart and delicious. The buttery graham cracker crust adds just the right amount of sweetness and crunch, which makes these the perfect dessert!

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The key lime bars are a fantastic dessert for Spring and Summer. They are fruity, tart, and light. They are also extremely simple to make! I'll tell you the truth, I like them better than lemon bars with a shortbread crust. That's right, I said it.

I can't even describe how good these delicious mini desserts are! I took them to my mom's last night for a family get together and they were gone in an instant. Thankfully, I ate three before anyone else could get their little hands on them. Win!

Why You'll Love This Recipe:

• It's so easy to make with minimal ingredients
• The recipe is so yummy and combines tart filling with a graham cracker crust
• These bars are so much more fun to eat than a slice of traditional pie

If you love making easy desserts, be sure to check out these recipes:

Apple Crisp

No Churn Ice Cream

Watermelon Popsicles

Blueberry Galette with Puff Pastry

Frequently Asked Questions for the Recipe:

Ingredients:

Lime Juice: Freshly squeezed for the best tartness we can get

Lime Zest: For additional tart flavor and color

Graham Cracker Crumbs, Butter, and Granulated Sugar: Come together for the buttery base layer and create the ideal crunch

Sweetened Condensed Milk: A rich, thick sweetener

Sour Cream: To add creaminess and tart flavor to the bars

Egg Yolks: Used to help create a thick custard texture in lemon or lime bars

How to Make Easy Key Lime Pie Bars:

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1. Preheat oven to 350 degrees. Grease an 8x8 pan and line with parchment paper. In a bowl, add melted butter, granulated sugar and graham cracker crust and mix well to combine. Pack the crust into the pan and really pack it down with your hands or the bottom of a measuring cup. Bake for 10 minutes.

2. In a large bowl, add in the lime juice, lime zest, sweetened condensed milk, sour cream and egg yolks. Whisk really well until combined.

3. Pour the filling over the graham cracker crust and bake for 15 minutes. When you pull it out, give it a wiggle test to make sure the middle looks solid like jello and not like liquid. If it looks too runny, place back into the oven for a few minutes.

Once it is finished baking, allow the bars to cool for at least 45 minutes on the counter. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 3 hours.

Using a sharp knife, cut the bars into squares like brownies, wiping the knife clean with each cut. The first bar is the trickiest one to get out, so consider that your treat for baking them.

You can sprinkle with powdered sugar before serving or squirt a little whipped topping on them to balance out the tart flavor.

Enjoy these!

How to Store Them:

This dessert does the best made the same day as serving. You can store them in the fridge, but after 24 hours the graham cracker crust begins to get soggy.

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