Creamy Lime Bars
These Lime Bars have a buttery graham cracker crust and a vibrant, citrusy lime filling that’s bursting with fresh flavor. Easy to make with simple ingredients and no mixer, they’re ready in under an hour. Perfect for picnics, brunch, or whenever you’re craving a refreshing dessert!
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.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
