Key Lime Pie Bars

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These Key Lime Pie Bars have a creamy, tangy lime filling layered over a sweet and buttery vanilla wafer crust. A fluffy whipped cream topping makes every bite cool, refreshing, and delicious. These easy key lime bars are perfect for summer parties, potlucks, or anytime you want a bright citrus dessert served cold.

Prep Time25

Cook Time30

Total Time55

Course: Bars & Brownies, Dessert

Cuisine: American

Keyword: citrus bars, key lime bars, key lime pie bars, lime dessert, summer dessert

Cooking Method: Oven

Diet: Vegetarian

Servings:

Calories: 302kcal

Author: MelanieCooks.com

Ingredients

2 cups vanilla wafer cookies finely ground, 250 g
5 tbsp unsalted butter melted
2 tbsp light brown sugar
1 tbsp packed lime zest from about 6–7 key limes
5 large egg yolks
22 oz sweetened condensed milk 1 14-ounce can plus 3/4 cup from a second can
1 cup lime juice freshly squeezed
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp fresh lime zest for garnish

Instructions

Place the oven rack in the center position and preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches hanging over the sides.
Add the vanilla wafer cookies to a food processor and process until they turn into fine crumbs.
Combine the cookie crumbs, melted butter, and brown sugar in a medium bowl. Stir until the mixture has a moist, sandy texture.
Transfer the crumb mixture to the prepared pan and press it firmly and evenly across the bottom.
Bake the crust for 13–15 minutes. Remove it from the oven and let it cool for about 30 minutes.
Add the egg yolks and lime zest to a large bowl. Beat with a hand mixer on medium speed for 4–5 minutes, until thicker and lighter in color.
Add the sweetened condensed milk and continue beating on medium speed for another 3 minutes.
Pour in the fresh lime juice and whisk until the filling is smooth and evenly combined.
Pour the lime filling over the cooled crust and spread it into an even layer.
Bake for 15–17 minutes. The edges should be set, while the filling should still jiggle slightly as one piece when the pan is gently moved.
Let the bars cool on the counter for 30 minutes, then refrigerate for at least 3 hours or overnight.
Add the heavy whipping cream and powdered sugar to a large bowl. Beat with a hand mixer until firm peaks form, then gently finish mixing with a whisk.
Spread the whipped cream evenly over the chilled key lime filling with an offset spatula. Refrigerate for another 30 minutes.
Lift the bars out of the pan using the parchment paper and cut into 16 squares with a sharp knife. Rinse the knife with warm water and wipe it dry between cuts for cleaner slices.
Sprinkle the Key Lime Pie Bars with 1 teaspoon fresh lime zest and serve cold.

Notes

Keep the Key Lime Pie Bars covered in the refrigerator for up to 4 days.
The bars can also be frozen. Serve them cold or thaw them in the refrigerator before serving.

Nutrition