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Creamy Key Lime Pie Bars

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These creamy key lime pie bars feature a buttery shortbread crust and a tangy, smooth lime filling, perfect for a quick and easy dessert that balances sweet and tart flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsalted butter (113g), softened
  • ¼ cup granulated sugar (50g)
  • ½ teaspoon salt
  • 1 can (14 oz / 396g) sweetened condensed milk
  • ½ cup fresh lime juice (120ml) (about 4–5 limes)
  • 1 tablespoon lime zest
  • 8 oz cream cheese (226g), softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides.
  2. In a large mixing bowl, combine 1 ½ cups flour, ¼ cup sugar, and ½ teaspoon salt. Add ½ cup softened butter and work it into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
  4. Bake the crust for 15-18 minutes until lightly golden. Remove from oven and let cool slightly.
  5. In a mixing bowl, beat 8 oz softened cream cheese until smooth and fluffy. Add the sweetened condensed milk and mix until silky smooth.
  6. Mix in ½ cup fresh lime juice, 1 tablespoon lime zest, 2 eggs, and 1 teaspoon vanilla extract (if using). Blend on medium speed until creamy and slightly thickened.
  7. Pour the filling evenly over the baked crust and smooth the top with a spatula.
  8. Bake the bars for 18-22 minutes at 350°F (175°C) until edges are set but center jiggles slightly.
  9. Cool the bars at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
  10. Use the parchment overhang to lift the bars out of the pan. Cut into 12 squares and serve chilled or slightly warmed.

Notes

If crust browns too quickly, tent with foil during baking. Avoid overbaking filling to prevent cracks; center should jiggle slightly. Use softened (not melted) butter for best crust texture. Chill bars at least 3 hours for firm slices. For gluten-free crust, substitute flour with almond flour or gluten-free baking mix. Dairy-free options include coconut cream and dairy-free condensed milk.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, shortbread crust, easy dessert, lime dessert, homemade bars, tangy dessert

Find it online: https://clunkcook.com/creamy-key-lime-pie-bars-recipe-easy-homemade-shortbread-crust-dessert/