Are colder temperatures bringing you down? Then make these key lime pie bars. Its citrusy flavors are sure to brighten up your day!
This year, we went straight from summer to winter. We rarely had any cooler temperatures at all. In October, we had 80 degree weather. Then a day later, it was 32 degrees. I have no idea where fall went, but I am not too thrilled about it.
With the colder temperatures, I needed something to warm me up. Rather than bake something warm (Dutch apple pie, anyone?), I opted to make something citrusy to brighten up my mood. My husband suggested key lime pie bars, and even though I’ve made it before, I thought it would be fun to try another version.
This time, Addie helped me make the crust. She had a blast putting the graham crackers into the food processor. She also helped mix all the crust ingredients together and press them into the bottom of my pan. Then, she got bored and went to read while I made the filling. No worries though – it didn’t take very long. Once the pan was in the oven, I was able to join her.
We liked these bars very much. I especially appreciated that the crust didn’t fall apart. We packed that crust in good! And the key lime filling was just tart enough. These bars definitely made me think of warmer temperatures and the beach. They were a welcome sight after all these chilly temperatures we’ve had!
Key lime pie bars
- 12 rectangular graham crackers (about 1 and ¾ cups) crushed, then pulsed until crumbs
- 2 Tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter melted
- 2 ounces cream cheese softened
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- 1 Tablespoon key lime zest
- ½ cup key lime juice
- whipped cream
- key lime zest
Make the crust
- Preheat your oven to 325°F. Generously grease or line a standard 8"x8" pan and set aside.
- In a medium sized bowl, mix together the graham cracker crumbs, sugar and butter together until it resembles wet sand. Press this into the bottom of your prepared baking pan and bake in your preheated oven for 10 minutes or until set.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cream cheese on medium speed until smooth. Add in the sweetened condensed milk and mix for another 2-3 minutes or until smooth and creamy.
- Add in the egg yolks, one at a time, waiting until each is fully incorporated before adding the next.
- Add in the lime zest and lime juice and mix well.
- Pour the filling on top of the cooked crust and bake in your preheated oven for 30 minutes or until the top is set.
- Remove the bars from the oven and run a knife along the edge of the pan to loosen the sides. Allow the bars to come to room temperature before cooling completely in the refrigerator, about another 2 hours.
- Slice and garnish with whipped cream or additional lime zest as desired.