This delicious and easy Key Lime Bars recipe, inspired by Martha Stewart, is the perfect balance of creamy, tangy, and sweet. A quick treat for any occasion, it uses simple, everyday ingredients like graham crackers and limes. With its zesty lime filling and buttery crust, it’s a refreshing dessert that’s sure to impress!
Recipe Ingredients
- 1 cup plus 2 ½ tablespoons finely ground graham cracker crumbs
- ⅓ cup sugar
- 5 tablespoons unsalted butter, melted
- 3 large egg yolks
- 1 ½ teaspoons finely grated lime zest
- ⅔ cup fresh Key lime juice (about 23 Key limes total)
- 1 can sweetened condensed milk (14 ounces)
- ¼ cup heavy cream
- 2 Key limes, thinly sliced into half-moons
How To Make Key Lime Bars?
- Preheat Oven and Make the Crust: Preheat the oven to 180°C / 350°F. Mix together 135g (1 cup + 2 ½ tbsp) graham cracker crumbs, 65g (⅓ cup) sugar, and 70g (5 tbsp) melted butter in a bowl. Press the mixture evenly into the bottom of an 8-inch (20 cm) square glass baking dish. Bake for 10 minutes until dry and golden brown, then let cool completely on a wire rack. Leave the oven on.
- Prepare the Filling: In a mixer bowl, whisk 3 egg yolks and 1 ½ tsp lime zest on high speed until very thick, about 5 minutes. Reduce the speed to medium and gradually add 400g (14 oz) sweetened condensed milk, mixing constantly. Increase the speed to high and whisk until thick, about 3 minutes. Finally, reduce the speed to low and stir in 160ml (⅔ cup) Key lime juice until just combined.
- Add the Filling to the Crust: Pour the lime filling over the cooled crust and spread evenly using a spatula.
- Bake the Filling: Bake for 10 minutes, rotating the dish halfway through, until the filling is just set. Let the dish cool completely on a wire rack.
- Chill and Slice: Refrigerate the dish for at least 4 hours or overnight until firm. Once set, cut into 2-inch (5 cm) squares.
- Garnish and Serve: Whisk 60ml (¼ cup) heavy cream in a clean bowl until stiff peaks form. Top each bar with a dollop of whipped cream and a thin slice of Key lime.
Recipe Tips:
- Use fresh Key limes: Fresh Key lime juice gives the bars their signature tangy flavor. Avoid bottled lime juice, as it lacks the same zest and freshness.
- Chill for at least 4 hours: Refrigerating the bars allows the filling to set properly, making them easier to slice and giving the flavors time to develop.
- Zest before juicing: Grate the lime zest before squeezing the juice to avoid messy handling. This adds a burst of flavor to the filling.
- Press the crust firmly: Use the back of a spoon or a flat-bottomed glass to press the crust evenly into the dish. A well-packed crust prevents crumbling when slicing.
- Cut with a sharp knife: For clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts. This prevents sticking and keeps the bars looking neat.
How To Store Leftovers?
- Refrigerate: First, let the leftover Key Lime Bars cool completely to room temperature. Then, cover them tightly with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 5 days.
- Freeze: To freeze, allow the Key Lime Bars to cool completely, then wrap them individually in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 2 months. To serve, thaw the bars in the refrigerator overnight before enjoying.
Nutrition Facts
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Sugars: 14g
- Protein: 2g
Check out More Recipes:
Martha Stewart Key Lime Bars
Description
This delicious and easy Key Lime Bars recipe, inspired by Martha Stewart, is the perfect balance of creamy, tangy, and sweet. A quick treat for any occasion, it uses simple, everyday ingredients like graham crackers and limes. With its zesty lime filling and buttery crust, it’s a refreshing dessert that’s sure to impress!
Ingredients
Instructions
- Preheat Oven and Make the Crust: Preheat the oven to 180°C / 350°F. Mix together 135g (1 cup + 2 ½ tbsp) graham cracker crumbs, 65g (⅓ cup) sugar, and 70g (5 tbsp) melted butter in a bowl. Press the mixture evenly into the bottom of an 8-inch (20 cm) square glass baking dish. Bake for 10 minutes until dry and golden brown, then let cool completely on a wire rack. Leave the oven on.
- Prepare the Filling: In a mixer bowl, whisk 3 egg yolks and 1 ½ tsp lime zest on high speed until very thick, about 5 minutes. Reduce the speed to medium and gradually add 400g (14 oz) sweetened condensed milk, mixing constantly. Increase the speed to high and whisk until thick, about 3 minutes. Finally, reduce the speed to low and stir in 160ml (⅔ cup) Key lime juice until just combined.
- Add the Filling to the Crust: Pour the lime filling over the cooled crust and spread evenly using a spatula.
- Bake the Filling: Bake for 10 minutes, rotating the dish halfway through, until the filling is just set. Let the dish cool completely on a wire rack.
- Chill and Slice: Refrigerate the dish for at least 4 hours or overnight until firm. Once set, cut into 2-inch (5 cm) squares.
- Garnish and Serve: Whisk 60ml (¼ cup) heavy cream in a clean bowl until stiff peaks form. Top each bar with a dollop of whipped cream and a thin slice of Key lime.
Notes
- Use fresh Key limes: Fresh Key lime juice gives the bars their signature tangy flavor. Avoid bottled lime juice, as it lacks the same zest and freshness.
- Chill for at least 4 hours: Refrigerating the bars allows the filling to set properly, making them easier to slice and giving the flavors time to develop.
- Zest before juicing: Grate the lime zest before squeezing the juice to avoid messy handling. This adds a burst of flavor to the filling.
- Press the crust firmly: Use the back of a spoon or a flat-bottomed glass to press the crust evenly into the dish. A well-packed crust prevents crumbling when slicing.
- Cut with a sharp knife: For clean slices, use a sharp knife dipped in hot water, wiping it clean between cuts. This prevents sticking and keeps the bars looking neat.
Martha Stewart Key Lime Bars