These tangy Lime Bars have a buttery graham cracker crust topped with a vibrant, citrusy fresh lime filling. Made with simple ingredients and no mixer required, they come together in under an hour. Perfect for summer picnics, brunches, or anytime you’re craving a refreshing, zesty dessert!
If your’e a citrus fan you’ll love these Lime Bars. They strike the perfect balance of sweet and tart, featuring a smooth, tangy filling over a buttery crust. They are a bright and delicious twist on the classic lemon bars.
Incredibly easy to make and ready in no time.They can be made in advance making them the perfect summer dessert for picnics, parties, or a simple afternoon treat. Get ready for a taste of sunshine in every bite!
For more citrus desserts try my lemon white chocolate cookies , blueberry lemon crumb cake or lemon brownies
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Why You’ll Love This Recipe
- Perfect Sweet and Tart Balance: The bright and tart flavor of the limes works well with sweetness of condensed milk.
- Easy Graham Cracker Crust: The buttery, slightly sweet graham cracker crust provides a wonderful textural contrast to the creamy filling.
- Simple to Make: This recipe requires minimal ingredients ,comes together quickly and can be made in advance.
- Perfect for Any Occasion: From summer gatherings to festive celebrations, these Lime Bars are sure to be a hit.
Ingredient Notes
For the Graham Cracker Crust:
- Graham Cracker Crumbs: You can buy pre-made crumbs or crush whole graham crackers yourself using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
- Unsalted Butter: Melted butter binds the crumbs together and adds richness and flavor.
- Granulated Sugar (optional): Adds a touch of sweetness to the crust.You can use light brown sugar as well.
For the Lime Filling:
- Sweetened Condensed Milk: Provides perfect amount of sweetness and a creamy, smooth texture.
- Fresh Lime Juice: The star of the show! Freshly squeezed lime juice is crucial for the best flavor. Avoid bottled juice if possible.
- Large Egg Yolks: Contribute to the richness and set the filling.
- Lime Zest: Enhances the lime flavor and adds a fragrant element.
Step-by-Step Instructions
Here is how to make these easy lime bars.Preheat your oven to 350°F (175°C).Grease a 8 inch square pan and line it with parchment paper for easy removal.
Step 1. Make the Graham Cracker Crust: In a large bowl, combine the graham cracker crumbs, melted butter, and granulated sugar(if using). Stir until the crumbs are evenly moistened.
Step 1. Press Crust into Pan: Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.
Step 2. Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes. Let it cool slightly before adding the filling.
Step 3. Make the Lime Filling: In a separate large mixing bowl, whisk together the sweetened condensed milk, fresh lime juice, egg yolks, and lime zest until smooth and well combined.
Step 4. Pour Filling Over Crust: Pour the lime filling evenly over the cooled graham cracker crust.
Step 5. Bake the Bars: Bake in the preheated oven for 18-22 minutes, or until the filling is set around the edges with a slight jiggle in the center..
Step 6. Cool Completely: Remove the pan from the oven and let the lime bars cool completely at room temperature.
Step 7. Chill Thoroughly: Once cooled, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the bars to set completely.
Step 8. Cut and Serve: Once chilled, lift the bars out of the pan using the parchment paper overhang (if used). Cut them into squares or rectangles. Optionally sprinkle powdered sugar and extra lime zest on top of the bars before serving.
Tips & Tricks
- Press the Crust Firmly: Use the bottom of a measuring cup or a flat-bottomed glass to press the graham cracker crumbs firmly and evenly into the baking pan. This helps create a stable crust.
- Don’t Overbake the Filling: The lime filling should be set but still slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools. Overbaking can lead to a rubbery texture.
- Use Fresh Lime Juice: The flavor of fresh lime juice is far superior to bottled juice and will make a significant difference in the taste of your lime bars.
- Zest Before Juicing: It’s much easier to zest the limes before you juice them.
- Chill Thoroughly Before Cutting: Refrigerating the lime bars for at least 2-3 hours (or preferably overnight) makes them much easier to cut cleanly.
- Cut Cleanly: Use a clean, sharp knife and wipe it with a damp cloth between each cut for neat squares.
- Lining the baking pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked and chilled.
FAQ’s
Yes, You can use key lime juice to turn these into key lime bars. You’ll need more key limes to get the same amount of juice.
While it will work in a pinch, the flavor won’t be as bright and fresh as using freshly squeezed lime juice.
Yes, you can easily double the recipe and bake it in a 9×13 inch pan. Adjust the baking time accordingly.
This could be due to not baking the bars long enough or not using enough egg yolks. Make sure to follow the recipe measurements accurately.
Pressing the crust firmly and baking it briefly before adding the filling can help prevent a soggy bottom.
Yes, you can top these lime bars with a meringue after the filling is baked and then return them to the oven for a few minutes to brown the meringue.
Storage & Freezing
- Refrigeration: Store Lime Bars in an airtight container in the refrigerator for up to 1 week. They are best served chilled.
- Freezing: To freeze, individually wrap the cooled bars in plastic wrap, then place them in a freezer-safe container or wrap with foil. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight.
More Bar Recipes You Will Love
Recipe
Creamy Lime Bars
Equipment
- 8 inch square pan
Ingredients
For the Crust:
- 7 tablespoons unsalted butter melted
- 1 ½ cups graham crackers or digestive biscuits crumbs
- 2 tablespoons granulated white sugar optional
For the Filling:
- 1 14oz sweetened condensed milk can
- 3 egg yolks
- ⅓ cup freshly squeezed lime juice
- Zest of 2 limes
- ¼ teaspoon kosher salt
Instructions
- Pre-heat your oven to 350F. Butter and Line an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides and set aside.
- In a large bowl combine your melted butter, graham crackers crumbs and sugar (if using) and mix until they resemble wet sand.
- Press the crumbs evenly into your prepared pan using a mug or a measuring cup.
- Bake the crust for 10 minutes.
- While the crust is baking in another large bowl, combine the condensed milk, egg yolks, lime juice, lime zest and salt until mixed well.
- Pour the prepared filling over the baked crust making sure its evenly spread.
- Bake the bars at 350F for 15-20 mins until the bars are set. The bars are done when the sides are set but center is slightly jiggly.
- Let the bars cool completely in the pan on a wire rack and refrigerate for 1-2 hours before cutting then into squares using a sharp knife. Enjoy
Notes
- Don’t Skip the Zest: Lime zest adds concentrated citrus flavor. Use a microplane to get fine zest without the bitter white pith.
- Room Temperature Ingredients: Make sure the egg yolks and condensed milk are at room temperature before mixing. This helps the filling blend smoothly and evenly.
- Avoid Overbaking: The filling should be just set with a slight jiggle in the center. Overbaking can cause the bars to crack or become rubbery.
- Chill Before Slicing: Let the bars cool completely, then refrigerate for at least 2 hours before cutting. This helps the filling set and makes slicing easier.
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