Key Lime Pie Bars

Key Lime Pie Bars are a classic Spring and Summer dessert that are on repeat in our house!

Small aromatic limes are the reason we love a classic Key Lime Pie, and my Key Lime Pie Bars have just risen the bar on yumminess.

If you are looking for some more summertime desserts, these are reader favorite citrus desserts you will love: Lemon Crinkle Cookies, Orange Pound Cake, or these Orange Cinnamon Rolls.

There are three layers of cooI and creamy, sweet and tangy, crisp and citrusy flavors that make up the deliciousness of these bars.

The flavors will transport you to springtime in the Florida Keys. Why the Florida Keys you ask?  Well, I didn’t know this until I started recipe testing these bars, but key limes were commercially grown in the Florida Keys (which is how they got their name) until the 1920s when a hurricane took out most all of the groves, and then farmers replaced the small, sweet lime with the larger, seedless Persian Lime.  The original Key Lime Pie was made from the sweeter Key Lime, and that is what you will find in my Key Lime Pie Bars. 

Usually Key Lime Pie is made with a graham cracker crust, but I wanted to make something with just a bit of a twist, so for the bottom layer of this bar I’m using the buttery-crisp, caramel flavor Biscoff cookies. Blended with butter, the Biscoff cookie makes a perfectly crisp crumb for the four ingredient zesty filling made with eggs, Key Limes, sweetened condensed milk and just a pinch of salt.

I just love the smooth, creaminess of the whipped cream topping too. I find that the rich creaminess from the whipped cream balances out the tart pie nicely as opposed to using a meringue.

These Key Lime Pie Bars are a sensational citrusy dessert and I can’t wait for you to try them!

Why this recipe works:

• They are cool and refreshing
• Few ingredients, and surprisingly easy to make
• You can prep the crust as well as the lime filling the day before!
• It’s a classic recipe for Spring and Summer!

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Biscoff cookies: The caramelized flavor and buttery goodness make a tasty, buttery crust that compliments the tangy sweetness of the lime filling: 
• Butter: I like how the butter is just the right amount so that it doesn’t overpower the tangy flavor of the filling.
• Egg yolks: Using just the egg yolks makes for a smooth custard
• Sweetened condensed milk:  his is a key ingredient in my key lime bars.  It adds a wonderful flavor and color to the filling.
• Lime zest: Key lime zest has a wonderful citrusy flavor.  
• Lime juice : Even though it takes more Key limes to get the juice you need, it is absolutely worth the extra effort to squeeze a few more.  
• Pinch of salt: This small amount of salt will help bring out the sweetness in these Key lime pie bars. 
• Heavy cream: Because of it’s high fat content, the cream will whip easily and hold stiff peaks.
• Powdered sugar: There is cornstarch in powdered sugar so it helps the whipped cream last longer and hold it’s shaper longer too. Giving you a better looking dessert even after a few days on the refrigerator.
• Vanilla: Adding pure vanilla extract to whipped cream makes a world of difference to the flavor.  I would never leave it out. 
• Sour cream: Sour cream adds a bit of tartness to the cream to help balance out the sugar.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Make the crust.
2. Bake the crust until golden brown.
3. Make the filling.
4. Pour filling onto crust and bake.
5. Chill.
6. Make the whipped cream topping.
7. Spread on top of bars. Chill again.
8. Slice and serve!

Expert Tips and Variations

• If you prefer the flavor of Graham Crackers, you can easily substitute at a 1:1 ratio graham crackers for the Biscoff Cookies (about 2 cups crushed graham crackers).
• To get a clean cut on the bars, cut straight down, and wipe the knife between slices. 
• Do not use bottled lime juice. With such few ingredients, using quality ingredients really matters here. Stick to the real thing, and you will make an amazing dessert.  
• However, if you don’t want to juice a million tiny key limes to get 2/3 cup of juice, you can use bottled key lime juice in a pinch. BUT I find it can be a little bitter, so once again using fresh, quality ingredients is important for best results.
• When lining the pan, give yourself extra parchment paper for handles. It makes it so much easier to remove the bars from the pan.
• If you will be serving the bars later, you can always wait to top the bars with the whipped cream right before serving. 
• If you want to make this with lemon juice to make a lemony dessert, replace the zest and juice with the same amounts.

FAQ