Recipe: Key Lime Bars


  • 1 cup and 3 tbsp. honey graham crackers, finely crushed
  • 1/3 cup granulated sugar
  • 5 tbsp. unsalted butter, melted
  • 3 large egg yolks*
  • 1&1/2 tsp. key lime (or reg. lime) zest
  • 1, 14 oz. can sweetened condensed milk
  • 2/3 cup key lime juice** (approx. 1 bag, or approx. 20-25 key limes)
  • Whipped cream or lime wedges for garnish, if desired

*If you’re worried about wasting egg whites, save them and try making meringues, souffle, omelets, or angel food cake.

**If you run a little short on key lime juice, use a little regular lime juice.



For the crust: Preheat oven to 350*F. Stir together crushed graham crackers, sugar, and melted butter in a small bowl until well-mixed (should look a bit like wet sand). Press evenly into the bottom of an 8-inch, oven-safe baking dish. Bake for approx. 10 minutes, until crust is golden brown and slightly dry, then let cool completely.

For the filling: Keep the oven at 350*F. Put the zest and egg yolks in the bowl of an electric mixer (fitted with a whisk) and mix on high speed until the mixture is thick, creamy, and pale yellow (approx. 4-6 minutes). Reduce speed to medium and slowly pour the condensed milk into the mixture in a steady stream. Raise the speed to high again and mix until thick (approx. 3-4 minutes). Reduce the speed to medium and slowly mix in the lime juice until just combined. Pour the mixture over the cooled crust and spread it evenly all over. Bake for approx. 10-12 minutes, until it is set (wiggles ever so slightly) and is just faintly golden around the edges. Let cool completely and then cover and chill in the fridge for a few hours. Serve with whipped cream, lime wedges, or a drizzle of chocolate or caramel. Eat within 3 days.

Adapted from Martha Stewart

Key Lime Bars

Cook’s Comments

I bought key limes on a whim the other week and, after noticing them languishing in my fridge a week later, I went on a frantic search for recipe ideas. Dessert bars are fast, easy, and delicious and the key limes worked perfectly in this application. These were a hit at work and at home—tangy, sweet, and creamy. Best in the summer time, but not bad on an unusually warm October day.