Today’s Key Lime Pie Bars are our go to dessert when we want something easy, refreshing, and full of flavor. With a buttery graham cracker crust and tangy lime filling, they are a simple treat that feels special enough for any gathering.
We have tested this recipe many times and keep coming back to it because it is so reliable. The filling is smooth and rich with just the right amount of citrus, and the chilled bars slice beautifully for serving. This is one we make every year when warm weather hits, and it always disappears fast.
If you love citrus desserts like this, you should also try our Lemon Bars, Key Lime Pie, and Lemon Cream Cheese Bars. These are all family favorites we keep in rotation.
Why we think you’ll love it:
- Refreshing citrus flavor. The tangy lime filling makes these bars perfect for warm days or lighter desserts after dinner.
- Simple to make. Basic ingredients and easy steps make this recipe great for busy bakers. Just 10 ingredients. And aside from the chilling, they take about 30 minutes to make!
- Great for sharing. The square pan makes neat slices that are ideal for parties and potlucks.
- Make ahead dessert. These bars need chilling time, which makes them perfect to prep before guests arrive.
Key Lime Pie Bars Ingredients
Crust
- Graham crackers (15 sheets): Forms the classic buttery crumb crust that adds texture and sweetness. Honey graham crackers are our favorite. About 1¾ cups of graham cracker crumbs. Classic graham crackers can be substituted for gluten free ones or try making vanilla wafers or Shortbread Cookie crust.
- Sugar (2 tablespoons): Lightly sweetens the crust and helps it bake up golden.
- Salt (pinch): Balances the sweetness and enhances the graham flavor. Omit if using salted butter.
- Unsalted butter, melted (6 tablespoons): Binds the crumbs together and creates a rich, sturdy base for the bars.
Filling
- Cream cheese, room temperature (6 ounces): Adds creaminess and a slight tang that makes the filling smooth and rich. Full fat cream cheese gives the best texture.
- Sweetened condensed milk (1 (14-ounce) can): Sweetens and thickens the filling while giving it that classic key lime pie flavor.
- Egg yolks (4): Helps the filling set properly and adds richness. See How to Separate Egg Whites from yolks.
- Lime zest (1 tablespoon): Boosts fresh citrus flavor and aroma. See How to Zest a Lemon or lime.
- Key lime juice or regular lime juice (½ cup): Provides the signature tangy taste that makes these bars bright and refreshing. Make key lime juice by combining 3 tablespoons of lime juice with 1 tablespoon of lemon juice.
- Vanilla extract (½ teaspoon): Softens the citrus notes and adds warm depth of flavor.
- Optional garnish: Add a slice of lime, sprinkle with lime zest, add a dollop of Whipped Cream, or top with toasted coconut.
How to Make Key Lime Pie Bars
PREP. Preheat oven to 350°F. Line a 9×9-inch square baking pan with aluminum foil or parchment paper, and set aside.
CRUST. In a food processor or in a large Ziploc bag with a rolling pin, crush 15 sheets graham crackers until fine crumbs form.
In a medium mixing bowl, combine the crumbs, sugar, a pinch of salt, and melted butter, and mix to combine. Press the crumbs evenly into the bottom of the lined baking dish. Place in the oven and bake for 10 minutes.
FILLING. In a large mixing bowl with an electric mixer (or the bowl of a stand mixer), beat the cream cheese until smooth and creamy. Add sweetened condensed milk and mix until combined.
Add egg yolks one at a time to the mixture, mixing well after each addition, followed by lime zest, key lime juice, and vanilla extract. Mix until combined.
BAKE. Pour the key lime filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not be brown.
CHILL. Remove from the oven and chill in the refrigerator for 2-4 hours before serving.
Kristyn’s Recipe Tips
- Use room temperature cream cheese to prevent lumps and ensure a smooth filling.
- Fresh lime zest makes a big difference in flavor, so zest before juicing for best results.
- Line the pan with parchment and leave overhang for easy lifting and cleaner slices.
- Do not overbake, the center should be set but still slightly soft when removed.
- Chill bars fully before cutting and store covered in the fridge which makes this a perfect make ahead dessert.
Key Lime Pie Bars
Ingredients
Crust
- 15 sheets graham crackers, (or 30 squares)
- 2 tablespoons sugar
- pinch salt
- 6 tablespoons unsalted butter, melted
Filling
- 6 ounces cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 4 egg yolks
- 1 tablespoon lime zest
- ½ cup key lime juice, or regular lime juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with aluminum foil or parchment paper, and 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 be brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving.
- Cut and serve, store in an airtight container in the refrigerator for up to 5 days.
Notes
- Use room temperature cream cheese to prevent lumps and ensure a smooth filling.
- Fresh lime zest makes a big difference in flavor, so zest before juicing for best results.
- Line the pan with parchment and leave overhang for easy lifting and cleaner slices.
- Do not overbake, the center should be set but still slightly soft when removed.
- Chill bars fully before cutting and store covered in the fridge which makes this a perfect make ahead dessert.
- 15 sheets graham crackers is about 1¾ cups of crumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep the key lime squares in an airtight container in the fridge for up to 5 days.
Place bars on a baking sheet and put them in the freezer to flash-freeze. After a few hours, wrap each bar with plastic wrap and place them in an airtight container or Ziploc bag. Freeze for up to 3 months.
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This recipe was originally published May 2017.
These key lime pie bars are one of our go-to summer dessert recipes! They are sp refreshing and brimming with flavors.
I love a good lemon bar, and this key lime one is 1000 times better! thank you so much for sharing this amazing recipe!
Do you literally go from oven to frig to chill or let them cool on the counter a bit? Thanks!
You can do it either way! Both work just fine to cool the bars down.
PERFECT!!!!
I followed directions word for word … YUMMY! Can’t wait to make it again!!!!!
Can you substitute anything for the egg yolks?
I have never tried subbing anything for the egg yolks. I’m sure you could search/google some egg yolk substitutions and see if any of them sound like a good fit with the recipe. I personally probably wouldn’t, but we’d love to hear if you do and what you used/how the bars turned out! 🙂
If you are using graham cracker crumbs then how much cup wise do you need? I’m making them gluten free and I bought gluten free graham cracker crumbs so I need to know how much to use?
It would be about 1 1/2 cups.
I doubled the recipe to bake in 13×9 pan and it was pure perfection!
Yay!! So glad that you loved it!
Just excellent! Easy to make. Instructions are clear. And the finished product has the right balance of sweet and tart!
Thanks for sharing! I’m so happy you liked them so much!
Have made these many times and absolutely love them. I did make just a couple of minor changes. I used the full 8 ounce block of cream cheese and omitted the vanilla extract. Adding the extra two ounces of cream cheese was actually a mistake the second time I made them, as I failed to read the recipe correctly. However, it didn’t at all affect the final product, and had the added benefit of eliminating 2 ounces of cream cheese sitting in my fridge with no future need. The vanilla would only have muted the tartness of the lime juice, and I don’t believe vanilla should come anywhere near citrus. These are delicious and very easy to make. No adjustment in cooking time with the added cream cheese.
Sounds great!! Thank you for sharing all that!