Key Lime Squares

[Lutgarda Briseno]

Nomatter which crumb crust you choose to use, press it into a 9-inch square baking pan lined with parchment paper, and give it a head start in the oven while you mix together your filling. (10 minutes prebake, as instructed below.)

Hi Debbie! Limes vary by size and your definition of a small lime may be different than ours, which is why we give the cup and weight measurements. You can also use bottled key lime juice (see post above for details). Happy baking!

I made these yesterday.

In Canada the Sweetened Condensed Milk is in a smaller amount 300ml instead of 390 ml so I just reduced the amount of Lime Juice by 2Tbsp.

They turned out perfectly and taste wonderful.

Thanks for another great recipe!

This was a wonderful treat! I doubled everything and baked in a jelly roll pan (1510 and one inch sides) It fit perfectly and served a crowd. Just a delightful light summer dessert. Everyone loved it!

Limes: I used small Persian limes and needed about ten in total to get enough juice for the filling. Please be careful when you zest them, if you get too much of the white pith the bars will be sour in an unpleasant way.

Butter: unsalted butter, I used a butter that was about 82% butterfat (american style). The portion used for the crust should be softened, the portion for the filling does not need to be softened.

Lime Meringue Bars: Follow the meringue part from this lemon meringue bar recipe. Scale the meringue according to your filling (in my lemon meringue bars I had a thicker layer of filling so I made a thicker meringue). I think 3 egg whites, cups sugar, etc. would suffice for these which are a tad thinner.

Whipped Cream Topped Lime Bars: Use my food processor method, pour a cup of heavy cream, 2 tablespoons granulated sugar, and a dash of pure vanilla extract and process on high for a few minutes, until thickened. Spread over the

I made Josh another birthday treat. This time it was all about lime, his favorite! I found a great recipe for Lime Bars on Evil Shenanigans. I knew the bars would be a hit with the hubs and I was correct.

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!

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These squares really have the perfect balance of buttery, flaky shortbread and creamy, puckery lime filling. As much as I love chocolate desserts, I have to say citrus treats like this are always my absolute favorite!

To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.

To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.

Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.

I just made these and they came out pretty good. The filling was REALLY watery before I put them in the oven, but they were fine after I baked them. The crust was too buttery. I will use less butter and lime juice next time.

My Key Lime Pie Bars are outrageously delicious and you need less than 10 ingredients to make them! These squares are zesty, filled with lime juice, and are the perfect springtime dessert! And the crust is seriously irresistible!

I have found that if you dip your knife in very HOT water, then wipe it off, you get a very clean slice of anything that can be sticky either from sugar or egg. This method provides smooth sides to your slices.

These were amazing!! We were celebrating 4th of July (except we are in australia) and looking for something american but not the usual apple pie. This was great! Anyone in oz wanting to make them- we used just normal limes and digestive biscuits in the base. Yummmm!

I made this recipe but I substitute the graham cracker for a oatmeal cookie crust, and also added cream cheese to the filling. I line a cupcake pan w/ parchment paper added the crust and filling, came out very good.

These are fantastic! I was skeptical that the base would be greasy, but no, it was crunch and caramelized. Just the right combination of sweet and tart. I may try gingersnaps and almonds in the next batch.

For cupcakes, I doubled the recipe and used standard size paper liners and measured about 1 1/2 tbsp of crust mixture into each cup ( I used a cookie scoop), pressed down w spoon and baked 4-5 min at 350 degrees. Then filled cups to top and baked about 8 min more. I left the pies in the muffin tins while cooling on rack and chilling in refrigerator. This way I could remove them in one piece. They turned out fantastic and worked well for bringing to a party!

I made these for a small neighborhood get-together & everyone loved them, already printed out the recipe for one! I doubled the cinnamon because I love cinnamon, I was 3 graham crackers short so added 2 Tbs more of pecans. I will definitely make these again!!

Oh my gosh, these are so delicious. Made per recipe & greatest difficulty was waiting the 2 hours. Love the complexity of the crust & the fact it is not too sweet. The filling is so fresh & bursting with flavor. Definitely gonna make again.

Hi Marzia, my wife and I (mostly her) just made these for the first time. Followed the recipe exactly, OMG, THE FLAOVR OF THE FILLING AND CRUST IS OUT OF THIS WORLD! We did have a question, our crumb crust was very crumbly, any ideas how we can fix this problem? We are extremely accomplished cooks, having started our long culinary experience dating back to January 2021, LOL! Thanks for any suggestions.

Hi Luke (and Pam!) I am so glad to hear you gave this recipe a try and enjoyed it! Occasionally the crust can come out a bit crumbly for some (I suspect it may have something to do with the dryness in the air, I live in a VERY humid city!) You can try upping the butter in the crust by 1 tablespoon to see if that helps provide enough moisture for the crust. If you notice the crust was better (but not perfect) try upping it by 2 tablespoons next time! I think that *should* fix the issue! Hope that helps ?

Love these Key Lime Bars! Cinnamon and ground pecans add something special to the crust. I went off script and added 4 ozs of cream cheese. Made them even more yummy. Will definitely make again!

Thanks for the recipe!

I will be making these on Sunday to take to a Monday night gathering, and while I have made tons of key lime pies in my time, these bars make me just a little antsy for some reason! I guess my main question is, since you line the pan with parchment, how then do you go about removing that from the bottom of the graham cracker crust once it cools?? I have had this happen a few times with my cheesecakes over the years, and it can be a very precarious situation! ? TIA for your answer!!

Im wondering if I made these in a 9 x 13 what the differance intime would be Im a caterer and Im doing an event soon that Im making key lime pie cupcakes I would like to make these in a 9 x 13 freeze them then right before the event cut in small strips as toppers for my cupcakes

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

I am on a mission to have little waste at the inn and after seeing a bag of unused limes in the frig this morning I knew we were going to have lime squares for our afternoon tea. After browsing my collection of dessert recipes I happened upon this delight- Coconut with Lime Squares. It was actually a recipe from the Martha Stewart magazine that my mom had cut out years ago. Mmmmnnn! Thanks Mom for sourcing out such a good recipe that we will make again.

I make the lemon version of these lime bars all the time but with some leftover limes in the fridge needing to be used, this recipe was the easiest and quickest way to turn them into something delicious.

Super Easy Lime Bars. Using only 5 simple ingredients and a very quick preparation time, these refreshing lime bars are based on easiest and best lemon bar recipe I've ever tried in almost 40 years of baking.

Hi Barry, What an amazing recipe! Thank you so much for these real easy to make and delicious lime bars. I have a lime tree almost loaded to the ground with limes. So I went on the internet in search of recipes and found yours. I've made the lime bars twice now. The first time I found 3/4 cup of lime juice was too strong (although my husband liked it) and the second time I used 2/3 of a cup and it was perfect. Thanks!!! Annette

Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)

Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.

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