Martha Stewart Key Lime Bars Recipe

This Martha Stewart Key Lime Bars Recipe is a tangy and creamy dessert, which includes fresh Key lime juice and sweetened condensed milk. It’s a classic, foolproof recipe—perfect for spring and summer entertaining—ready in about 4 hours and 35 minutes including chill time.

Martha Stewart Key Lime Bars Recipe Ingredients

For the Crust:

• 1 cup plus 2 ½ tablespoons finely ground graham cracker crumbs
• ⅓ cup sugar
• 5 tablespoons unsalted butter, melted

For the Filling:

• 3 large egg yolks
• 1 ½ teaspoons finely grated lime zest
• ⅔ cup fresh Key lime juice (about 23 Key limes)
• 1 can (14 ounces) sweetened condensed milk
• ¼ cup heavy cream

For Garnish:

• 2 Key limes, thinly sliced into half-moons
• Whipped cream (from ¼ cup heavy cream, whipped to stiff peaks)

How To Make Martha Stewart Key Lime Bars Recipe

1. Preheat oven and make crust: Preheat oven to 350°F. In a small bowl, stir together graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of an 8-inch square glass baking dish. Bake until dry and golden, about 10 minutes. Let cool completely. Leave oven on.
2. Prepare filling base: In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and lime zest on high speed until thick, about 5 minutes.
3. Add sweetened condensed milk:
   With mixer on medium, add condensed milk in a slow, steady stream. Increase speed to high and beat until thickened, about 3 minutes.
4. Add lime juice: Reduce speed to low and mix in lime juice just until combined.
5. Assemble and bake: Pour and spread the filling evenly over the cooled crust. Bake for about 10 minutes, rotating the dish halfway through, until the filling is just set.
6. Cool and chill: Let the bars cool completely on a wire rack, then refrigerate for at least 4 hours (or overnight) until firm.
7. Slice and garnish: Cut into 2-by-2-inch squares. Wipe your knife clean between cuts for neat slices. Garnish each bar with a dollop of whipped cream and a thin Key lime slice.

Recipe Tips

• How to get clean bar slices:
  Chill thoroughly and wipe your knife between each cut for neat edges.
• Can I use regular limes instead of Key limes?
  Yes, but the flavor will be slightly different—less floral and slightly more tart.
• How to zest limes easily:
  Use a microplane and zest only the outer green layer, not the bitter white pith.
• Can I use bottled Key lime juice?
  Fresh juice is best, but high-quality bottled Key lime juice can work in a pinch.
• How far ahead can I make these?
  They keep well refrigerated for up to 3 days—great for make-ahead desserts.

What To Serve With Key Lime Bars

These bright, citrusy bars shine on their own, but pair beautifully with:

• Fresh whipped cream
• Iced tea or lemonade
• Mint sprigs
• Coconut macaroons or shortbread cookies
• Vanilla ice cream

How To Store Key Lime Bars

Refrigerate:
Store in an airtight container in the fridge for up to 3 days. Keep chilled until ready to serve.

Freeze:
Freeze cut bars on a tray, then transfer to a sealed container for up to 1 month. Thaw in the fridge overnight.

Key Lime Bars Nutrition Facts

• Calories: ~210
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 23g
• Sugar: 18g
• Protein: 3g
• Sodium: 90mg

Nutrition information is estimated and may vary based on ingredients and portion size.

FAQs

Can I double this recipe for a 9×13-inch pan?
Yes, double all ingredients and increase bake time slightly as needed.

Why did my filling crack?
It may have been overbaked. Bake just until the center is set but still slightly jiggly.

Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust.

Do I need to whip the cream separately?
Yes, for best texture and stability, whip it fresh before topping.

Try More Recipes:

• Martha Stewart Noel Nut Balls Recipe
• Martha Stewart Kitchen Sink Cookies Recipe
• Martha Stewart Oatmeal Cookies Recipe